Chocolate Tahini Granola

If there is one thing in the world that I just can’t get enough of, it is granola. I actually have to purposely avoid the granola aisle when I’m at the market because I could spend hours and, lets be honest, a TON of money in that little section. It is dangerous!
Why is it so good and addicting? I can’t even say that its because of the sugar and I’m addicted because quite frankly, all of the granolas I love are typically all made from natural ingredients so that wouldn’t really matter to me. It’s a sad (proud?) day when I find myself genuinely struggling to close the bag…I’m looking at you Purely Elizabeth and Paleo Passion Foods.
While I have my favorite store bought granolas, I truly love making my own. Its kind of like cookies. Yeah sure, baked goods from a bakery are great and all, but nothing fills me up quite like something baked in my own kitchen.
Soom foods was kind enough to send me their sampler pack of tahini and I was so excited to start recipe recreating. First off, I love tahini and have been loving using it in my baked goods recently. And second, they are a local women owned ecompany (but distribute their product nation wide) and I couldn’t be happier to support them.
Alas, the Chocolate Tahini Granola was created. And devoured. And LOVED. I’m sorry if you eat the batch in one sitting and I’m sorry that it basically represents salted tahini brownie brittle. Just kidding, I’m not sorry.

Please try this tahini out – you won’t be disappointed.

**If you don’t have chocolate tahini, use regular, mix with 2 tbsp coconut/brown sugar, and add 1 tbsp cocoa powder.

Chocolate Tahini Granola
Recipe type: Granola
Cuisine: Snack
  • 1 cup rolled oats
  • ¼ tsp salt
  • 1 Tbsp cocoa powder
  • 2 Tbsp melted coconut oil
  • ¼ cup maple syrup, room temp
  • 2 teaspoons vanilla extract
  • ¼ cup chocolate tahini (I used Soom)
  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. In large bowl, mix together dry ingredients.
  3. In small bowl, mix together wet ingredients.
  4. Pour wet ingredients into dry and mix until fully combined.
  5. Spread evenly on lined baking sheet and press flat.
  6. Bake for 14-16 minutes, but take out after 16. Mine was bubbly and looked goey, but you MUST let it rest for 20 minutes. It will set up in that time. After completely cooled, break into pieces.
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