It just rained in LA for the first time in forever. I got downright chilly and just wanted to turn on my oven. And now that I’m gluten-free, and not very interested in exploring that complicated baking world just yet – I’m making a lot of granola. The Cherry Garcia Granola was a big hit, but I was interested in trying something chewier, with a little less sugar and oil. Sucanat is my favorite sweetener when I don’t have honey or maple syrup in the house.
The fat/flavor from Tahini does the trick, plus added protein from the egg whites – which also help with clumping. I do love a clumpy granola. Chopped Dates would be the perfect dried fruit pairing with this, but we didn’t have any in the house. I used up some raisins and they added the perfect amount of sweetness to a not-too-saccharine breakfast topping.
This granola tastes like an Oatmeal Cookie, crumbled. My favorite part about this recipe is how little cleanup is involved – you basically just have the bowl, the measuring cups, and two tablespoons to wash.
- 2 Tablespoons Coconut Oil (or Vegetable Oil/Butter)
- 6 Heaping Tablespoons Tahini
- 1/3 Cup Sucanat (or Brown Sugar)
- 1 Tablespoon Vanilla Extract
- 1/2 Teaspoon Salt
- 3 Cups Gluten-Free Rolled Oats
- 1/4 cup Liquid Egg Whites
- 1/4 Cup Raisins (or chopped up Dates)
- Preheat oven to 325 degrees.
- In a large glass bowl, combine the coconut oil and tahini. Microwave on high for 30 seconds. Stir to combine with the Sucanat, Vanilla, and Salt until smooth. Stir in the oats and coat with the mixture. Add the liquid egg whites and combine well.
- Pour the granola mixture onto a parchment-lined baking sheet, patting the whole thing down into one large clump.
- Bake for 15-20 minutes on the middle rack until golden brown, rotating once halfway through cooking. Allow to cool on the pan for 15 minutes before adding the dried fruit and storing in an air-tight container.