CHOCOLATE TAHINI GRANOLA
I've been trying for months to get my granola recipe down. It's not a difficult recipe but for me its all about the texture and of course the right flavor combination. Homemade granola is 10 times better than store bought and I love the fact that you can put your own twist on it. I've been on a sesame kick lately, so the first thing I reached for was the tahini. I also used olive oil to create a nice fruity and savory note. My favorite way to eat granola is in a yogurt parfait so I don't like to make mine overly sweet. For the sweetener, I added honey and you can always add more or less to your taste. And to give it some beautiful flavors, I went with chocolate and cardamom because it's one of my favorite combinations. If you haven't tried chocolate and cardamom yet, you will be presently surprised by how well they go together. I can't get enough of it as evidenced here.
My recipe is adapted from the Epicurious No Recipe Granola Recipe and it is my go to method. It is based on a ratio of 6 parts dry ingredients to 1 part liquid. So easy and versatile. It's a great way to play with new flavors and ingredients. If you are like me and you love a chunky granola, make sure to roughly chop the nuts and when you stir the granola gently press it together while it's baking.
Have you cooked or baked with tahini before? Tahini is a sesame seed paste often used in making hummus but is delicious in so many recipes. It has a wonderful creamy texture and a smooth, nutty and savory flavor. Try using it in place of peanut butter. It makes a wonderful addition in banana bread, chocolate chip cookies and brownies. It's also great in sauces and dressings too.
CHOCOLATE TAHINI GRANOLA
4 cups old fashioned oats
1 cup pecans, chopped
2/3 cup slivered almonds
1/3 cup sesame seeds
1/3 cup honey
1/3 cup tahini
1/3 cup olive oil
3 tablespoons dark cocoa powder
1 1/2 teaspoon cardamon
1/2 teaspoon salt
1 cup chocolate chips
In a mixing bowl, stir together the oats, pecans, almonds and sesame seeds.
In a large measuring cup whisk the honey, tahini, olive oil, cocoa powder, cardamon and salt together.
Pour the tahini mixture over the dry ingredients. Stir until thoroughly combined.
Spread the granola evenly over a parchment lined sheet pan. Bake at 300 degrees, stirring every 15 minutes for about 45 minutes until golden brown and dry. Gently press the granola mixture as you stir.
Cool completely before adding in the chocolate chips.
Store the cooled granola in an airtight container for up to a month. But it usually lasts for just one week.
To get nice chunky clumps, gently press on the granola with a spatula when stirring.
The granola will get crispier as it cools, so make sure to cool it completely.