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Blueberry Tahini Cardamom Granola

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.
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Servings: 12 cups
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Equipment

  • oven

Ingredients

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

Instructions

  • Preheat the oven to 320 convection or 325F.
  • 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.

Nutrition

Serving: 1cup | Calories: 438kcal | Carbohydrates: 38g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Sodium: 153mg | Potassium: 355mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.