protein bump: ginger tahini granola

tahini ginger granola | everybody likes sandwiches

I made this granola the day after I made my first batch of homemade yogurt. It seemed like the perfect pairing. Though I have to say this tahini ginger batch resulted from a pantry error. Originally the plan was to make a gingerbread granola but I was out of molasses. So instead, I went with maple syrup which works nicely to highlight and not cover up the earthy tahini flavour. Adding a double ginger component makes this breakfast sing.

Using a good runny tahini is always key. I used to buy organic tahini from my local co-op, but the texture sucked. Once opened, it got hard almost immediately–you could hear me screaming bloody murder just to wrangle the stuff out of the jar. Now I buy plastic jugs of the stuff that are imported from some faraway country. It’s the perfect texture every time.

tahini ginger granola | everybody likes sandwiches

As I looked at my tahini jar recently, it seemed pretty average – but on closer inspection…

tahini ginger granola | everybody likes sandwiches

Hmmm….I can only hope my tahini is crustacean-free! The tahini in the recipe not only replaces the oil, but it adds in a bit of protein and a nice mild sesame flavour (which I bumped up with the addition of actual sesame seeds).

I’ve got quite a few granola recipes on this site because I like to mix it up in the mornings. This tahini ginger version is a nice change of pace from the usual – especially if you’re looking to expand your tahini usage (it’s for more than just savoury dishes!). Lightly sweetened and the perfect morning companion with your yogurt and strong coffee.

tahini ginger granola | everybody likes sandwiches

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19 comments to “protein bump: ginger tahini granola”

  1. 1
    Foodess   February 6, 2013 at 3:37 pm

    I had a really yummy sesame granola at The Bird’s Nest (underground restaurant in Van, have you been?) I might have to give this a try ;)

  2. 2
    Julie   February 6, 2013 at 4:59 pm

    I really love tahini and recently bought a jar for falafels (it’s the organic kind – should I be worried? HA). Now I know what I can make with the rest of the jar! And maybe I’ll should give making my own yogurt a try too! That would be impressive.

  3. 3
    Joanne (Bijoux)   February 6, 2013 at 5:47 pm

    Mmmm tahini/tahina…I grew up eating the stuff. It was my staple during Lent when I had to abstain from animal products. Did you know that in Greece, they sell jars of tahini already mixed with honey? It’s meant as a spread for bread just like jam or Nutella. Therefore, your tahini-honey combo is bang on in terms of authenticity and flavour pairing :)

    I jumped on the granola making bandwagon about 2 months ago to cut back on grocery costs and I’m always looking for new flavours to try, so I will try this tahini version for sure.

    As for that contaminants list on the label, that’s insane! Which country is that product from?

  4. 4
    Joanne (Bijoux)   February 6, 2013 at 5:58 pm

    Oops, I meant to say your tahini-maple syrup combo is similar to the tahini-honey version I’m familiar with….ack, never mind.

  5. 5
    Jess   February 6, 2013 at 7:44 pm

    Never would have thought of this, but I absolutely love the idea of the tahini in granola – can’t wait to try it! Not sure what to say about your strange list of tahini ingredients, although I do live in Thailand and tiny shrimp or shrimp paste sneaks into everything!

  6. 6
    Piper   February 6, 2013 at 8:19 pm

    For the first time ever about 2 months ago, I bought tahini, even though we always thought we could make great hummus without it. Finally, I saw it and got it… wondering, wondering what ELSE to do with it? I am so happy to have something else to do with it. Thank you, I am SO trying it.

  7. 7
    kickpleat   February 6, 2013 at 9:21 pm

    Foodess, I’ve never heard of it!! Thanks, I’ll check it out. I’m always a bit wary of underground restos because I’m shy, but I really should give them a go.

    Julie, falafels & tahini sauce go hand in hand – but yes, give this a try. With homemade yogurt too!

    Bijoux, mmmmm, that sounds so good! Maybe I’ll have to get my inlaws to bring me back some when they head to Greece next (they visit Perros nearly every year). And hooray for making granola – it’s the best. I always try to mix up my recipes so I’m not eating the same one week after week. The tahini I think is just trying to cover up their asses to not get sued! This tahini says Montreal but who knows!

    Jess, the tahini ingredient is sesame butter, but I think they’re trying to make sure they can’t get sued since it’s either packaged or produced in a factory that does other food products. Hilarious though!

    Piper, search my archives because i’ve got a delicious tahini cookie! Enjoy :)

  8. 8
    Joanne   February 7, 2013 at 3:29 am

    Ugh I totally know what you mean about the tahini getting too hard! Now I just use a non-organic random brand and it seems to work much better. This granola flavor sounds magical! I love ginger in a serious way, so I know I’d adore this!

  9. 9
    Nicole   February 7, 2013 at 9:18 am

    Oooo…this flavor combination is intriguing! I always seem to have leftover tahini lying around and I like the sound of an extra protein boost. Thanks for sharing!

  10. 10
    Joanne (Bijoux)   February 7, 2013 at 12:09 pm

    Kickpleat, in the meantime you can mix honey and tahini together and make your own spread but “yes” if your in-laws return to Greece, get them to bring you back a jar of tahini (plain or with honey)…that stuff is awesome. Wondering were Perros is?…Is it an island? Or is it the harbour city of Piraeus? :)

  11. 11
    Eileen   February 7, 2013 at 12:20 pm

    I don’t think I’ve ever had a granola with tahini–it sounds like such a great idea, especially in combination with the crunchy sesame seeds! DOUBLE SESAME EXPLOSION! I really need to try this out. :)

  12. 12
    Sally Mae   February 7, 2013 at 12:31 pm

    This looks so good! Would you mind if I shared your top picture and link to recipe on my site? I’m a budding blogger sharing healthy recipes!

  13. 13
    kickpleat   February 7, 2013 at 1:19 pm

    Joanne, it’s a great combo, enjoy!

    Nicole, definitely makes the granola a bit “heartier” and filling.

    Bijoux, yes, it’s an island – though it’s Paros (my bad spelling!). They’re heading there in July :)

    I love the caps on DOUBLE SESAME EXPLOSION, Eileen!!! Love it.

    Sally Mae, yes, please go ahead – use the photo and link back to the recipe. thanks for asking!

  14. 14
    Joanne (Bijoux)   February 7, 2013 at 8:15 pm

    Ok, I know Paros. I was there in 1994 on vacation. It’s a gorgeous island. Your in-laws will definitely find tahini there :)

  15. 15
    C'tina   February 8, 2013 at 7:05 am

    I’ve been visiting your site for about 4 years, and everytime it’s a genuine, earthy experience, that if I as a Capricorn did happy dances…instead I feel like I’m ‘home’…. your site is peaceful, complete.

  16. 16
    Robert F   February 10, 2013 at 6:37 pm

    I made this. It wasn’t obvious (to me) if the total cooking time was 20 or 30 minutes, but 30 worked well. You might want to rephrase that bit. Your liquid/solid ratio was dead on. The tahini does impart an unexpected and full mouth feel, but I couldn’t really taste the ginger unless I bit into a crystallized chunk. Anyway, I’ve made around five of your granola recipes and I think this one is my favorite. It has all of the elements I want from granola: a lively taste, nice chunky nuggets, and reasonably healthy ingredients.

  17. 17
    kickpleat   February 10, 2013 at 11:01 pm

    Bijoux, I’m jealous of their travels. One day I’ll visit too :)

    C’tina, thank you for commenting – you made me do a happy dance of my own!

    Robert F, yes, 30 minutes total – and I’ve amended the recipe to be more clear (thank you!). I just bought some powdered ginger so when I used it, I noticed how fresh & zingy it was – so maybe that’s why I only used 1 teaspoon. You could bump it up a bit more next time. Glad you enjoyed it!

  18. 18
    Tara   June 4, 2013 at 7:55 am

    Oh my GOSH, I know I’m a bit late, but I made this last night and IT IS FANTASTIC. I’m going to be making this over and over! (I added 1/4 cup of unsweetened coconut instead of the wheat germ, and it turned out great). I love the idea of using tahini instead of oil too, a great way to add protein, and it adds a great flavour. Thanks!

  19. 19
    kickpleat   June 4, 2013 at 9:14 am

    Tara, so glad you enjoyed this!

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