Shared by Rinat Tzadok
Shared by Rinat Tzadok
Granola With Tahini and Silan
Yield: About 8 cups
Granola With Tahini and Silan
Yield: About 8 cupsFamily Journey
Israel
This recipe was shared by Rinat Tzadok. Read more about her family in "Meet the Jewish Food Society’s First Cook in Residence."
Ingredients
- 3 cups old fashioned rolled oats
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ½ cup raw almonds, roughly chopped
- ½ cup raw pecans, roughly chopped
- ½ cup raw hazelnuts, roughly chopped
- ¼ cup sesame seeds
- ¼ cup extra-virgin olive oil
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup silan (natural date syrup) or honey
- 3 tablespoons tahini
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon lemon zest
- 1 cup of dried fruits (any combination of dried cranberries, raisins, goji berries, or other favorite)
- 1 cup unsweetened coconut chips
Preparation
Step 1
Preheat oven to 300°. Line rimmed baking sheet with parchment paper.
Step 2
Place oats, pumpkin seeds, sunflower seeds, almonds, pecans, hazelnuts and sesame seeds in a large bowl and mix well to combine.
Step 3
In a medium bowl, whisk together the olive oil, coconut oil, maple syrup, silan and tahini and add to dry ingredients. Add cinnamon, salt, and lemon zest and mix until combined well.
Step 4
Spread granola mixture evenly on a rimmed baking sheet. Transfer to oven and bake, stirring every 15 minutes until granola is toasted and golden brown, about 45 minutes.
Step 5
Remove from oven and let cool. Transfer to large bowl and mix in dried fruits and coconut chips. Store in airtight container for up to 1 month.
