Cardamom-Spiced Granola with Tahini

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Cardamom-Spiced Granola with Tahini might be a recipe you should try. One serving contains 603 calories, 13g of protein, and 39g of fat. For $2.25 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. Several people made this recipe, and 501 would say it hit the spot. It is brought to you by The Kitchn. If you have maple syrup, old fashioned rolled oats, raw pumpkin seeds, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in roughly 45 minutes. Overall, this recipe earns a great spoonacular score of 83%. Similar recipes are Honey, Tahini, and Cardamom Biscotti, Date, Tahini, and Cardamom Smoothie, and Tahini Chocolate Avocado Mousse with Cardamom Whipped Cream.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F.In a large mixing bowl, combine the oats, shredded coconut, almonds, pistachios, pumpkin seeds, sunflower seeds, cardamom, cinnamon and salt together. Drizzle in the maple syrup, coconut oil, tahini paste and vanilla extract. Toss to coat.Spread the granola mixture evenly onto a baking sheet and bake for 30 to 35 minutes, stirring every 10 minutes. The granola is done when deeply golden and toasted. Cool completely and store in an airtight container at room temperature for about a week or in the refrigerator for several weeks.Recipe NotesIf using any pre-toasted nuts or seeds, don't bake them with the rest of the batch; toss them in at the end.If you reduce the maple syrup to 1/3 cup, and add another hefty pinch of salt, and a couple grinds of freshly cracked black pepper, this granola is also delicious over salads and soups!

 

Step by step:

1. Preheat oven to 350F.In a large mixing bowl, combine the oats, shredded coconut, almonds, pistachios, pumpkin seeds, sunflower seeds, cardamom, cinnamon and salt together.

2. Drizzle in the maple syrup, coconut oil, tahini paste and vanilla extract. Toss to coat.

3. Spread the granola mixture evenly onto a baking sheet and bake for 30 to 35 minutes, stirring every 10 minutes. The granola is done when deeply golden and toasted. Cool completely and store in an airtight container at room temperature for about a week or in the refrigerator for several weeks.Recipe Notes

4. If using any pre-toasted nuts or seeds, don't bake them with the rest of the batch; toss them in at the end.If you reduce the maple syrup to 1/3 cup, and add another hefty pinch of salt, and a couple grinds of freshly cracked black pepper, this granola is also delicious over salads and soups!

Nutrition Information:

covered percent of daily need