Easy Cinnamon Tahini Granola

For the past month, this granola has been such a huge staple for me. Having a brand new baby, my mornings are now a bit more unpredictable than before and require more time, so making a tasty and satisfying breakfast needs to be quick. Luckily starting my day with a bowl of this granola, sliced fruit and ice cold oat milk only takes a minute or two. It’s so perfectly crunchy, nutty and loaded with nutrients like iron, zinc and fiber. 

I make a batch of this stuff every week and keep a jar on my counter because it is so versatile and I tend to reach for it multiple times per day . It works well as a cereal with fruit milk or yogurt, on top of smoothies, salads or just  by the handful  when you’re hungry and passing through the kitchen. Using ingredients like walnuts, tahini, molasses and coconut oil all help to provide a balance of essential nutrients like iron, zinc, essential fatty acids and protein. These are especially good for postpartum recovery and breastfeeding but anyone can benefit from an extra boost of these nutrients. I find the combo of nuts, seeds and oats leaves me feeling energized and satiated for hours. I like to keep this recipe loose and tweak it each time depending on what’s in my pantry, so use what you have just to make sure the measurements remain the same.  

my breakfast most mornings these days

Cinnamon Tahini Granola

Ingredients

2 cups rolled oats

1 cup almonds chopped 

1 cup walnuts chopped 

1 cup coconut flakes

½ cup sesame seeds

½ cup pumpkin seeds

½ cup sunflower seeds

½ cup coconut oil melted 

¼  cup maple syrup

2 tbsp molasses 

2 Tbsp tahini 

2 Tbsp cinnamon 

1 tsp sea salt 

Directions

Preheat the oven to 325°. In a large mixing bowl, mix together the dry ingredients: rolled oats, almonds, walnuts, coconut flakes,sunflower, pumpkin and sesame seeds and set aside.  In a small mixing bowl, whisk together the wet ingredients: coconut oil, maple syrup,molasses, tahini, cinnamon and salt. 

Pour the wet ingredients over the dry and mix until incorporated. Spread out in a single layer on a sheet pan and bake for 15  minutes. Stir the granola  to make sure everything cooks evenly , then bake for an additional 15 minutes until everything is golden brown. Let cool completely then break into chunks and enjoy! 

Store leftovers in an airtight container in the pantry for up to 3 weeks.