• wholeandhoneyed

Cinnamon Tahini Granola Clusters

I can't get enough of these Cinnamon Tahini Granola Clusters! I don't know how to explain them other than utterly amazing. Not only is it extremely gratifying breaking the whole sheet of granola into big clusters, but the chewy, crunchy texture and subtly sweet flavor will have you swooning.

Granola is one of those food items that provides me so much comfort. I'm not sure if it's because growing up, my mom always had a batch of homemade granola on the counter, or if it's the sweet, nutty clusters that I could curl up on a cozy day with and eat by the handfuls. There are so many variations of granola recipes - some are more crumbly and others bind together to create those big hunks. I've come to realize the hunks are my preferred granola type. Something about the cookie-like texture I can't put down.

The best way to eat these Cinnamon Tahini Granola Clusters is with a bowl of cold almond milk. If anyone used to regularly eat Cinnamon Toast Crunch cereal, the way the granola seeps in and creates that cinnamon-y milk reminds me of just that. These clusters also add the perfect crunch to any smoothie or dairy free yogurt bowl (or simply eaten by the handful as I like to do).

Did I mention how easy these Cinnamon Tahini Granola Clusters are to make? Only one bowl required and 15 minutes in the oven - it doesn't get much simpler than that. The hardest part is waiting for them to cool completely so that they actually do break into big chunks instead of falling apart if they're too hot out of the oven. I hope you enjoy!

Time: 20 minutes

Yields: A little over 2 cups


1/2 cup tahini

1/4 cup honey

1 tsp vanilla

2 cups gluten free oats

1/3 cup pumpkin seeds (or any nut or seed of choice)

2 tsp cinnamon

1/4 tsp salt


1.) Begin by preheating the oven to 325 F. In a large bowl, whisk together the tahini, honey, and vanilla until thoroughly smooth and combined. Slowly add in the oats, pumpkin seeds, cinnamon, and sea salt. Mix together until the granola is completely coated and sticky.

2.) Next, line a baking sheet with parchment paper. Using your hands, press the granola mixture firmly flat across the baking sheet so it's all stuck together (see picture above for reference). Bake in the oven for 15 minutes, until the edges are slightly golden.

3.) After finished baking, remove the granola from the oven and let it cool completely. Once it's completely cool, use your hands to break it into chunks the size of your choice.

4.) Store in an airtight container on the counter for up to a couple weeks or in the fridge to keep fresh longer. Enjoy!