This maple tahini paleo granola recipe is incredibly easy to make. The combination of maple and tahini is like a luscious dairy-free caramel sauce you had no idea that you needed, until now.
As in… you may be licking the bowl before it hits the sink for clean up.
Most granola has oats, but this recipe utilize’s a variety of seeds, making it It’s grain-free, nut-free, paleo, and vegan.
While there is no gluten in oats per se, there is such a high cross-contamination risk that they are not deemed safe for Celiacs (those allergic to gluten).
There’s nothing worse than feeling left out when it comes to food. The importance of learning how to cook is so you always have an option, no matter what.
The Benefits of Making Homemade Paleo Granola
Have you noticed how expensive store-bought granola is?
You’re at the store, and you finally find a brand of granola that has the ingredients you like, but you have to think twice about getting it. You’re not sure you can justify buying it, knowing the amount of granola you’ll actually get in return.
Making homemade granola is way more cost-effective than store-bought. Plus, this recipe is made with seeds rather than nuts, so you’re already saving money since nuts tend to be more expensive.
Just like anything homemade, you get to control the quality of what is inside. Did you know that many store-bought granolas have added oils and refined sugars?
Hint: those things are unnecessary.
Do you know how much granola is in a bag from the store?
1 and 1/2 cups.
Did that just blow your mind?
This recipe makes more than three times that amount. And sure, it’ll cost a little more than a store-bought bag, but not much for the amount it makes.
You can make it once, and enjoy it for several months in a tightly sealed jar before you run out.
Maple Tahini Paleo Granola Ingredients
- pumpkin seeds
- raw buckwheat groats
- sunflower seeds
- hemp seeds
- golden flax meal
- flaky sea salt
- maple syrup
- vanilla extract
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make this maple tahini granola using what you already have? Here are some ideas…
- No tahini? ➝ Use any other seed or nut butter in its place.
- No maple syrup? ➝ Sub raw honey or another type of liquid sweetener in its place. (Just know that it’ll slightly alter the flavor.)
- No golden flax meal? ➝ Sub almond meal, cashew meal, ground chia seed, or brown flax meal.
- Not paleo? ➝ Use a combination of any seeds, nuts, or oats. This will work as long as it’s equal to 5 cups.
More Healthy Recipes You’ll Love
- Simple Baked Apples with Dairy-Free Caramel Sauce
- Roasted Beet Salad with Crispy Prosciutto
- Dairy-Free Butternut Squash Lasagna
Maple Tahini Granola
- Preheat the oven to 350°F.
- In a large mixing bowl, add all the dry ingredients.
- In a separate small bowl, whisk together the vanilla, tahini, and maple syrup until combined.
- Pour the wet ingredients into the dry and mix thoroughly until well coated. I find that using a wooden spoon usually works best.
- Line two baking sheet(s) with parchment paper or silicone baking sheets (I use these) and spread the granola mixture evenly onto a baking sheet or two depending on the size.
- Bake for 12 minutes or until edges are golden. Flip the granola over in big chunks, and bake for another 12-15 minutes (checking after 12 minutes).
- Remove from oven and let cool completely*. (see notes below)
- Once cooled, break the granola into bite-sized clumps.
- If you don’t let the granola cool completely and try to break it up, it won’t have those nice clusters.