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.
As I looked at my tahini jar recently, it seemed pretty average – but on closer inspection…
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.
ginger tahini granola
3 c old fashioned rolled oats
2/3 c sliced almonds
1/4 c sesame seeds
1/4 c ground flax seed
1/4 c wheat germ
2 T crystallized ginger
1 t powdered ginger
1 t cinnamon
1/4 t freshly grated nutmeg
1/2 kosher salt
1/2 cup tahini
1/3 cup maple syrup
juice of 1/2 orange
1/2 cup dried cranberries or cherries
Preheat oven to 275F and place the 2 oven racks in the centre of the oven.
In a large mixing bowl, combine everything from the rolled oats through to the kosher salt. Use your hands to make sure everything is throughly mixed.
In a large mixing cup, combine the tahini, maple syrup and orange juice. If the tahini you’re using isn’t runny, you may need to put some elbow grease into the stirring or add in a bit more orange juice, oil or water to thin it out. Pour over the granola and mix well with a wooden spoon until everything is good and coated.
Divide the mixture between 2 baking sheets covered in parchment paper and distribute the granola evenly. Bake for 20 minutes, stirring the mixture well at the 10 minute mark. Stir in the cranberries or cherries and then bake for another 10 minutes – for 30 minutes total baking time. Remove from oven and allow it to crisp up while it cools. Pack in an airtight jar.