Vegan Granola Recipes With Tahini And Maple Syrup
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Vegan Granola Recipes With Tahini And Maple Syrup
Description
These granola recipes utilize a base of gluten-free rolled oats, chopped walnuts, and dried currants lightly seasoned with sea salt and cacao powder. The wet ingredients mixture of tahini and maple syrup is combined with the dry to evenly coat the clusters.
The granola is spread on parchment-lined baking sheets and baked at 300°F for 40 minutes, stirring halfway through to develop a uniform golden crunch. After baking, the granola cools completely before storing in glass containers at room temperature, maintaining its crisp texture and flavor.
This granola offers a balance of nutty tahini richness and maple syrup sweetness complemented by the earthiness of cacao and chewy currants. It serves well as a topping for plant-based yogurts, cereal, or a grab-and-go snack.
Ingredients
- 3 c gluten-free rolled oats
- ¾ c walnuts chopped
- ¾ c currants dried
- ¼ teaspoon salt sea salt
- 3 tablespoon cacao powder
- 2 tablespoon tahini
- ½ c + 2 tbsp maple syrup
Instructions
- Preheat the oven to 300 F and line a large baking sheet with a parchment paper.
- In a large bowl, mix together oats, walnuts, dried currants, salt and cacao powder. In another smaller bowl stir together maple syrup and tahini.
- Pour wet ingredients into the dry ingredients and mix everything nicely.
- Spread the granola mixture out onto a baking sheet and bake for 40 minutes, stirring halfway through.
- Remove from the oven, cool completely and transfer granola to glass containers.
- Store at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 482kcal | 24% |
| Carbohydrates | 68.1g | 23% |
| Protein | 14.2g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 3.6g | 18% |
| Sodium | 132mg | 6% |
| Potassium | 422mg | 9% |
| Fiber | 10.7g | 43% |
| Sugar | 31.9g | 64% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.