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Blueberry Tahini Cardamom Granola

Cardamom is one of my favourite flavours when granola is involved! Let's give her a moment, shall we

This recipe has been rattling around in my head for a couple of months now but yesterday I got down to the business of actually making it and writing it down. The process of creating a recipe can be a long one or it can be super fast and easy which TBH is usually the way it is for me. I don’t do well with complicated recipes. 

I also don’t do well with long winded blog posts leading UP to the recipe which is why my posts are generally to the point🤣

Let’s be honest, who among us has the time required to actually read a long post leading up to the recipe. It’s sad to say but I’m guessing the reality for MOST of us, so without further ado….

Blueberry Tahini Cardamom Granola

Teri-Ann Carty
Yes I love Granola and yes I've created a dozen different types and they are all my favourites!! Variety is the spice of life.
Print Recipe Pin Recipe
10 minutes
Total Time 35 minutes
Course Breakfast

Equipment

  • oven

Ingredients
  

  • 3½ cups rolled oats
  • 1 cup chopped almonds
  • ¾ cup chopped walnuts
  • ½ cup desiccated coconut
  • ½ cup dried blueberries
  • ½ cup pumpkin seeds
  • ½ cup buckwheat groats
  • ⅓ cup tahini
  • ¼ cup coconut oil
  • ⅓ cup maple syrup
  • 1 tsp vanilla
  • 1 tsp ground ginger
  • ¼ tsp cardamom
  • ¾ tsp sea salt

Instructions
 

  • Preheat the oven to 325 F.
  • Mix all dry ingredients and spices in a large bowl. Mix tahini, coconut oil, maple syrup, and vanilla in a pot and stir on low heat until liquid and evenly mixed.
  • Pour melted wet ingredients into the dry and stir together. Spread evenly on two medium cookie sheets and bake at 325 F for 20 minutes.
  • Remove and gently stir before returning to the oven for 10 to 15 minutes more. It’s done when golden brown but not crispy. Remove from the oven and let cool for several hours before transferring to the mason jar.
Keyword dairy free, gluten free, granola, plant based, vegan

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