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Breakfast recipe · from the recipe book

Tahini Cardamom Cinnamon Raisin Granola Clusters

Crisp, nutty oat clusters with toasty tahini, warm cinnamon and cardamom, chewy plump raisins and crunchy pumpkin seeds stirred in at the end.

Tahini Cardamom Cinnamon Raisin Granola Clusters

Ingredients

  • 2 cups170 gOld-fashioned rolled oats
  • 3½ tbsp20 gSweetened shredded coconut
  • 1½ tbsp15 gSesame seeds
  • 2½ tbsp40 gTahinistirred well
  • 3 tbsp60 gHoney
  • 2¼ tsp10 gCanola oil
  • 1 large33 gEgg whiteswhisked until frothy
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • ⅓ cup60 gRaisinssoaked 10 minutes in hot water, drained and patted dry
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. Put the raisins in a small bowl, cover with hot tap water and soak for 10 minutes while you mix; drain and pat dry, then set aside.
  3. In a large bowl, toss the oats, coconut, sesame seeds, cinnamon, cardamom and salt.
  4. In a small bowl, whisk the tahini, honey, canola oil and vanilla until smooth.
  5. Pour the tahini mixture over the oat mixture and stir until every oat is coated.
  6. Fold in the frothy egg white; it binds the oats into clusters.
  7. Spread the granola on the baking sheet and press it firmly into an even layer about 1/2 inch thick.
  8. Bake 35 to 40 minutes, rotating the pan halfway but not stirring, until deep golden and fragrant.
  9. Cool on the pan without touching for at least 20 minutes so it crisps and sets.
  10. Break the granola into clusters, then stir in the raisins and the pumpkin seeds. Store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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