Go Back
–+ servings
Print Add to Collection

Favorite Granola

Prep Time 10 minutes
Cook Time 30 minutes
Servings 9 cups

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). 

Items you can prep ahead (optional)

  • Make the granola

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.

Notes

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.