Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Place the oats on the prepared baking sheet. Place the baking sheet in the oven and toast the oats for 10 minutes. Once you remove the oats, lower the oven’s heat to 325 degrees F.
In a large bowl, whisk together the tahini, maple syrup, vanilla, coconut oil, orange zest, cinnamon, cardamom, and sea salt. Once you have a gloppy and homogenous mixture, stir in the toasted oats, coconut, and sesame seeds to coat.
Spread the coated oat mixture onto the prepared baking sheet, ensuring the most even layer possible. Place the baking sheet in the oven and bake until granola is deep golden brown, about 32-35 minutes. Stir and flip the granola every 10 minutes or so.
Once you’ve removed the tahini granola from the oven, stir in the mulberries and cacao nibs while it is still warm. Allow the tahini granola to cool completely before storing in a sealed container.
If you don’t like tahini, I would recommend any of the following butters to replace it: raw cashew, hazelnut, walnut or pumpkin seed. If you want to use almond butter, I’d take the orange zest out of the equation.
This granola will keep in a sealed container at room temperature for up to two weeks.
I love this granola with coconut milk-based yogurt. The flavour combination just sparkles.
Tahini brands vary in flavour and quality, which is important to note for this recipe especially. My favourites are by Soom and Shirley Bar Living.
Crisp, nutty, and delicious vegan tahini granola with orange zest. Coconut and cacao nibs are added for crunch and dried mulberries bring a sweet-tart edge. This is an extra flavourful nut-free granola recipe.