My Grain-Free Tahini Chocolate Chunk Granola is the perfect addition to your morning breakfast routine. It’s packed with nuts, lightly sweetened with maple syrup, and has a nice, rich flavor from both the tahini and the chocolate chunks. The best part? This recipe makes about 6 cups of granola and stores really well, so you’ve got a healthy snack or breakfast for a few weeks. Have I convinced you to make this yet?
So by now, you all know that my favorite ingredient to bake with is tahini. If you aren’t familiar with tahini, tahini is sesame seeds that are ground up finely into a thick nut-butter-type paste…only it’s not nut butter because sesame seeds are seeds and not nuts! It’s hard to believe that there’s another use for tahini besides hummus, but I can assure you there is. And if you haven’t made any of my tahini cookie recipes, you are missing out! Try my Life Changing Tahini Chocolate Chip Cookies, Tahini Chocolate Chip S’mores Bars, or Chocolate Chip Tahini Skillet.
I love starting my day with a yogurt bowl topped with crunchy granola or snacking on granola throughout the day. And this one is grain-free and packed with nuts, so it will keep you full and satisfied for hours. If you are the kind of person that can’t imagine your granola without oats, you can feel free to add 3/4 cup of gluten-free rolled oats to the mixture. But I promise you won’t even miss it.
Mixed nuts – As I mentioned above, this recipe contains no oats. Instead, we’ve got a heart-healthy blend of delicious nuts. You can decide what nuts you’d like to include in your granola, but my picks are always pecans, walnuts and almonds. I also like making this recipe with whole nuts, but if you’d like to make smaller pieces, feel free to give everything a rough chop.
Maple syrup – Maple syrup is the perfect sweetener for this recipe, but honey is another excellent option. And in fact, if you use honey, the granola will definitely stick together more and form clusters. But to keep it vegan, go with the maple syrup.
Tahini – Tahini is the star ingredient of this recipe, but if you want to use a nut butter in it’s place, feel free. Just make sure you use a creamy, natural nut butter.
Coconut oil – Coconut oil is the oil of choice in this recipe, but you can use butter or ghee or another oil in it’s place.
Vanilla extract – Vanilla extract is my favorite ingredient to add to baked goods, including granola! It’s the little flavor boost that you didn’t know you needed. So make sure to use it 🙂
Coconut flakes – For this recipe, I recommend using unsweetened coconut flakes because I find the granola to be sweet enough from the maple syrup.
Cardamom & cinnamon – The combination of cardamom and cinnamon gives this recipe the best flavor!
Chocolate chips – I love using a full cup of chocolate chips in this recipe because the more chocolate the better. You add the chocolate chips to the granola after it comes out of the oven. This allows the chocolate to set nicely on the granola without becoming a melty mess.
I love devouring this granola right when it comes out of the oven. That melty chocolate is OH SO GOOD. To store your granola, make sure it has cooled completely. Then store it in an airtight container at room temperature for up to 1 month.
If you are a granola-lover and want to give my famous nut-free version a go, try my Nut-Free Kitchen Sink Granola, it’s absolutely amazing!
If you make this recipe, make sure to leave a comment and rating below! Be sure to tag me on Instagram so I can repost your beautiful creations!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!