Tahini and Olive Oil Granola

Salty-sweet, toasty perfection.

Olive oil comes in 5-liter jugs; why doesn’t tahini? Once I poured some into my salty-to-sweet granola recipe, I never looked back, and you won’t, either. It coats every grain with nutty richness and helps keep the mixture from becoming overly sweet.

I use olive oil, which can lend a strong flavor depending on the variety you use; I love that assertiveness, but feel free to swap in coconut oil, vegetable oil or a mixture. And while I love silan (date syrup) here, it can burn resting directly against the sheet pan. So I cut it with maple syrup to make sure the whole tray turns the right shade of golden. In winter, I serve this granola over yogurt with tart pomegranate seeds and citrus; depending on the season, swap in the fresh fruit of your choice.

Notes:

  • If you like your dried fruit softer, leave it out of the recipe and stir it in as you serve the granola. Or bake the dried fruit with the granola; it will caramelize and darken, and if you’re anything like me, you will like that.
  • The granola can be stored in an airtight container for up to two weeks. 

Reprinted from “Sababa” by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman. 

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Tahini and Olive Oil Granola

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The best breakfast around in any kind of weather.

  • Total Time: 1 hour (includes cooling time)
  • Yield: 5½ cups

Ingredients

  • 2 ½ cups old-fashioned rolled oats
  • ¾ cup chopped pecans, or other nuts of your choice
  • ½ cup finely shredded unsweetened coconut
  • ¼ cup shelled pumpkin seeds (pepitas)
  • 2 Tbsp sunflower seeds
  • 2 Tbsp sesame seeds
  • ⅔ cup pure tahini paste
  • ½ cup extra-virgin olive oil
  • ⅓ cup lightly packed light brown sugar
  • ¼ cup maple syrup
  • ¼ cup silan (date syrup)
  • 2 tsp pure vanilla extract
  • 1 ½ tsp fine sea salt
  • ¼ cup chopped dried cherries, cranberries, currants or barberries (see notes)
  • yogurt, pomegranate seeds, orange segments, and/or pure tahini, for serving

Instructions

  1. Preheat the oven to 350°F. 
  2. In a large bowl, combine the oats, pecans, coconut, pumpkin seeds, sunflower seeds and sesame seeds. In a medium bowl, whisk together the tahini, olive oil, brown sugar, maple syrup, silan, vanilla and salt, then pour over the oat mixture and toss to coat. 
  3. Spread the granola in a single, even layer on a large rimmed baking sheet. Bake, stirring the outer edges toward the center every five minutes (this prevents burning), until golden brown, 20-25 minutes, or 5 minutes more for darker, crispier granola. Remove from the oven, let cool completely, break any clumps into smaller pieces, then stir in the dried fruit.
  4. Serve in bowls with yogurt, pomegranate seeds, orange segments and tahini. 

Notes

  • If you like your dried fruit softer, leave it out of the recipe and stir it in as you serve the granola. Or bake the dried fruit with the granola; it will caramelize and darken, and if you’re anything like me, you will like that.
  • The granola can be stored in an airtight container for up to two weeks. 
  • Author: Adeena Sussman
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegetarian

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