IMAGE ©Sheri Silver

Spiced Tahini Granola

Name: Spiced Tahini Granola
Total time: 40 min
Yield: 7-8 SERVINGS | 1 cup
Ingredients: 1/3 cup maple syrup; 1/3 cup brown sugar; 1 tbsp vanilla extract; 1/2 tsp Fleur de Sel; 1/4 cup tahini; 1/4 cup vegetable oil; 5 cups old-fashioned rolled oats; 2 cups white chocolate chips; 2 tsp Spicy Baking Blend

a snack / dip / spread recipe

⅓ cup	maple syrup
⅓ cup	brown sugar
1 tbsp	vanilla extract
½ tsp	Fleur de Sel
¼ cup	tahini
¼ cup	vegetable oil
5 cups	old-fashioned rolled oats
2 cups	white chocolate chips
2 tsp	Spicy Baking Blend

a snack / dip / spread recipe

by Sheri Silver

sherisilver.com

Sheri’s passion for sharing the tips and techniques she’s acquired after more than 40 years in the kitchen comes to life in her delicious recipes—both savory and sweet—that she likes to describe as “aspirational but always attainable”. A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.

This is NOT your same-old granola! Warm spices, savory tahini and white chocolate chips add so much depth and flavor to this classic recipe!

TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 30 M
TOTAL | 40 M

7-8 SERVINGS | 1 cup

SPECIAL EQUIPMENT:
BAKING SHEET
PARCHMENT PAPER
SPATULA
WHISK

Pre-heat the oven to 325 degrees and line a baking sheet with parchment paper.

Whisk the maple syrup, brown sugar, vanilla extract and Fleur de Sel in a large bowl. Add the tahini and vegetable oil and whisk again. Add the oats, chocolate chips and Spicy Baking Blend and stir till well combined.

Pour the mixture onto your prepared baking sheet and press till even and compact, using a small spatula to assist.

Bake the granola for 20 minutes, then turn the baking sheet. Continue baking till golden brown, checking after 10 minutes to avoid burning. Let cool completely on a baking sheet before breaking into chunks.

Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.

Substitute any nut or seed butter for the tahini, or your favorite chocolate chips for the white chocolate.

Traditional baking chips work best in this recipe, as they hold their shape when the granola cools. This results in the crunchiest clusters!

4.8

fleur de sel

gourmet sea salt

flakes

This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.

3 oz - JAR$7

3 oz - REFILL$6

16 oz - REFILL$29

3 oz - JAR $7

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5.0

Spicy Baking Blend

Ginger + Warming Spices

spice blend collab

I did not grow up baking, nor was I exposed to baking spices beyond cinnamon. As I started my baking journey as an adult, I steered clear of unfamiliar spices – sticking to that cinnamon, with the occasional foray into nutmeg and cloves. Along the way I discovered what would quickly become my most loved and used spices – cardamom and ginger – along with the beautiful lift that a bit of salt gives to a sweeter recipe. This blend reflects how I bake today, and I hope you enjoy it as much as I do!

1.8 oz - JAR $8

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