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Tahini Citrus Granola Recipe

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4.3 from 13 reviews

This Tahini Granola recipe combines wholesome oats, crunchy buckwheat, sesame seeds, and almonds with a deliciously nutty tahini and honey mixture. Baked to golden perfection with a hint of fresh orange zest and juice, it’s a healthy, flavorful breakfast or snack option that can be stored for up to two weeks.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 cup old-fashioned oats (gluten-free if required)
  • ¾ cup buckwheat
  • ½ cup sesame seeds
  • ½ cup raw flaked almonds
  • 1 teaspoon ground sea salt

Wet Ingredients

  • 1 egg white (optional)
  • ¼ cup tahini
  • 6 tablespoons honey
  • 2 tablespoons olive oil
  • 1 small orange (juice – 2 tablespoons, zest – ½ tablespoon)

Instructions

  1. Prepare Oven and Tray: Preheat your oven to 325 °F (163 °C) and line a rimmed baking tray with parchment paper. Using a larger tray helps cook the granola faster, so monitor it closely to avoid burning.
  2. Combine Dry Ingredients: In a large bowl, mix together the oats, buckwheat, sesame seeds, almonds, and ground sea salt until well distributed.
  3. Mix Wet Ingredients: In a separate bowl, whisk the egg white until frothy. Then add the tahini, honey, olive oil, 2 tablespoons of fresh orange juice, and ½ tablespoon of orange zest. Whisk thoroughly until the mixture is smooth and combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture over the dry ingredients and mix until all the dry ingredients are thoroughly coated with the wet mixture.
  5. Spread Mixture on Tray: Transfer the combined granola mixture evenly onto the prepared baking tray, spreading it out to ensure even cooking.
  6. Bake and Rotate: Place the tray in the middle rack of the oven. Bake for 20 minutes, then carefully rotate the tray to promote even baking and prevent hot spots.
  7. Stir to Create Clusters: Bake for an additional 10 minutes, then remove the tray and gently stir the granola with a flipping motion to retain chunky clusters, moving darker bits from the edges to the center.
  8. Further Baking: Return the tray to the oven and bake for another 10 minutes. Stir again gently to mix and maintain clusters.
  9. Final Bake: Bake for a final 5 to 10 minutes until the granola turns a golden color all over, indicating it’s perfectly toasted.
  10. Cool and Store: Allow the granola to cool completely in the baking tray. It will crisp up further as it cools. Once cooled, store the granola in a sealed container for up to two weeks for fresh snacking.

Notes

  • The egg white is optional; it helps bind the granola but can be omitted for an egg-free version.
  • Using a larger baking tray thins the layer of granola and decreases baking time; make sure to check frequently to avoid burning.
  • Ensure the granola is completely cool before storing to maintain its crispness.
  • This granola is naturally gluten-free if you use certified gluten-free oats.
  • Feel free to substitute honey with maple syrup or agave nectar for a vegan alternative.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/tahini-citrus-granola-recipe/