I know it seems dramatic to say this is my favorite granola, but it really is. It reminds me of a Raspberries n’ Cream granola that my mom used to buy when I was a kid.
I like my granola to lean more savory than most, which is why we’re adding tahini and peanut butter – there’s something about the combination of peanut butter and tahini that adds so much complex, savory flavor to otherwise sweet granola. It’s lightly sweetened with maple syrup, a touch of molasses, and cinnamon for that warm spicy flavor. What really makes this my favorite granola is the freeze-dried fruit mixed in. It adds a little fruity, tangy crunch that just doesn’t get any better!
This granola is best enjoyed with milk like a cereal because of the freeze-dried fruit that gets soaked and softened in the milk. Sometimes I’ll add a scoop of Greek yogurt in with the milk for some extra protein and tang. My favorite for topping yogurt are my Chai Spiced Nut and Seed Clusters.
Rolled oats! are a whole grain that is a great source of fiber, complex carbs, B vitamins, iron, selenium, magnesium, and zinc, to name a few! Oats contain a soluble fiber called beta glucan, which is proven to reduce levels of bad (LDL) cholesterol, slow down and aid in digestion, and keep you fuller longer.
- 1/4 cup (64g)natural peanut butter*
- 1/4 cup (62g) tahini*
- 1/4 cup (56g) olive oil
- 1/4 cup (80g) maple syrup
- 2 tbsp (45g) blackstrap molasses
- 1 tsp vanilla extract
- 2 1/2 cups (257g) rolled oats
- 1 cup (107g) chopped walnuts, pecans, and/or cashews
- 1 cup (156g) pumpkin seeds
- 1/2 cup (38g) unsweetened shredded coconut
- 1/4 cup (37g) hulled hemp seeds
- 1 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1-2 cups freeze dried berries**
- *I love the way these two nut and seed butters taste together, but you can use all tahini or all peanut butter.
- **This is such a key ingredient! I like buying the freeze-dried berry medley from Trader Joe’s. You can find freeze-dried fruit at Whole Foods or order on amazon! You could leave these out if you can’t find them (see substitutions).
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the peanut butter, tahini, oil, maple syrup, molasses, and vanilla until smooth.
- Add in the oats, nuts, seeds, coconut, hemp, cinnamon, and salt and stir until thoroughly combined.
- Transfer to the baking sheet and spread out into an even layer. Bake for 15 minutes, then give the granola a stir to ensure even cooking. Spread it back into an even compact layer and bake for another 15 minutes.
- Let cool completely (this is key!) before breaking into chunks, adding the freeze-dried berries, and storing.
Items you can prep ahead (optional)
- Make the granola
- To make nut-free, substitute the nuts with more seeds and use all tahini
- Easily skip the hemp seeds and/or coconut if you don’t have them.
- Any nut or seed butter can be used in place of the tahini and peanut combination.
- Skip the freeze-dried berries if you can’t find them. If skipping, I suggest enjoying with fresh berries or another seasonal fruit.
- Store leftovers in an airtight container in a cool dark place for up to 2 months.
Leftovers + Repurposing:
- My favorite way to eat this is with milk, plain and simple. Sometimes I’ll add a scoop of Greek yogurt for extra protein and tang.
- This would also be good on top of a smoothie bowl, stirred into a smoothie, chia pudding or my Creamy Chia Oats.