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.
Ingredient highlight
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.
Servings 9 cups
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 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).
Instructions
- 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
Substitutions:
- 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.
Storage:
- 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.
