Name: Grain-Free Tahini-Miso Granola
Total time: 1 h 20 min
Ingredients: ⅓ cup maple syrup; ¼ cup tahini; 3 tablespoons white miso; 1 tablespoon vanilla extract; ½ teaspoon ground cinnamon; 1 cup raw unsalted sunflower seeds; 1 cup raw unsalted pepitas; 1 cup shelled pistachios; 1 cup unsweetened flaked coconut; ½ cup sesame seeds

Why This Recipe Works

We wanted a granola recipe that appealed to folks who observe a grain- and gluten-free diet and those who don’t. To achieve that, we landed on this unique recipe, which binds nuts and seeds with a mixture of maple, tahini, and miso. That combination lends the granola caramelly, nutty notes as well as salty-sweet flavor. Cinnamon added warmth and coconut flakes contributed chewiness to the otherwise crunchy granola. Stirring the granola every 10 minutes as it baked ensured even cooking and created appealing clumps.

Before You Begin

You can mix and match your seeds and nuts to accommodate what you have in your pantry. You can eat this granola on its own, but it’s also fantastic over yogurt or vanilla ice cream with roasted fruit, or sprinkled over a salad or cake to add crunch.

Instructions

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Line rimmed baking sheet with parchment paper. Whisk ⅓ cup maple syrup, ¼ cup tahini, 3 tablespoons white miso, 1 tablespoon vanilla extract, and ½ teaspoon ground cinnamon together in large bowl. Add 1 cup sunflower seeds, 1 cup pepitas, 1 cup shelled pistachios, 1 cup unsweetened flaked coconut, and ½ cup sesame seeds, stirring until well coated.

Spread seed mixture in even layer over prepared sheet, then transfer to oven. Bake until deep golden brown, 35 to 40 minutes, stirring every 10 minutes.

Transfer sheet to wire rack and let granola cool completely on sheet. Break into pieces and serve. (Granola can be stored in airtight container at room temperature for up to 3 weeks.)