maple tahini granola

Sometimes you need a little more than cereal to get your morning going. This granola by photographer, amateur chef, and food stylist Justin Rearden checks all the boxes to give you a filling, delicious granola. It's perfect for pairing with yogurt, milk, or honestly just snacking on it. Turn on your ovens and let's get cooking. 



  • 1 1/2 cup gluten free rolled oats

  • 1/4 cup pecans, chopped

  • 1/2 cup almonds, chopped

  • 1/4 cup cashews, chopped

  • 2 Tbsp sesame seeds

  • 1/2 cup unsweetened coconut flakes

  • 2 tsp sea salt

  • 2 tsp cinnamon

  • 1 tsp vanilla extract

  • 1/3 cup maple syrup

  • 2 Tbsp coconut oil, melted

  • 1/4 cup tahini

  • 1/2 cup dried cherries (optional)



  1. Preheat oven to 325 degrees

  2. Add oats, pecans, almonds, cashews, sesame seeds, coconut, salt, and cinnamon to a large bowl and mix to combine.

  3. In a separate bowl combine vanilla, maple, melted coconut oil, and tahini. Whisk until incorporated.

  4. Quickly pour wet ingredients into dry ingredients and stir until thoroughly combined. 

  5. Arrange mixture on a parchment lined baking sheet in an even layer.

  6. Bake for 20 minutes. After 20 minutes rotate pan (important - do not stir) and cook for an additional 15-20 minutes, until golden brown.

  7. Cool completely before breaking into chunks. At this point you can incorporate the dried fruit if you are using it. Place in an airtight container for up to three weeks.

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