These tahini sesame granola bars, with optional chocolate chips, are an energizing quick breakfast or snack. They bake up easily in a large rectangular (13″x9″ / 33×23 cm) pan and cut well to your preferred bar size.Yum
In the great battle ever raging in my mind between ideals and reality, time and budget, stubborn DIYing and just buying it at the store, granola bars stand at the nexus. At the rate my kids eats them, I’d never keep up; and they tend to turn their cute little noses up at my homemade offerings, anyhow. On the other hand, granola is an open-and-shut case: easy to whip up, better homemade, and everyone likes it. But every now and again, facing a season of busy mornings, I make a batch of homemade granola bars for the grownups to enjoy. These tahini sesame granola bars, made with tahini and honey and plenty of sesame seeds, are an energizing morning bite that make a nice and grab-able change from our usual (if beloved) granola.
Making the granola bars
The process for making granola bars is similar to making granola. However, they have puffed rice (rice crisps) in the mix for volume, and slightly greater proportion of liquid ingredients to help them keep their shape. You can use any puffed grain here, such as millet or amaranth.
After whisking together the liquids—tahini, honey, and oil (any kind you like)—you pour them over the dry ingredients, stirring well. Pat the mixture into a lined large rectangular baking pan and bake at 350F / 180C for 30-35 minutes, until lightly golden and visibly dry. You could also use maple syrup in an equal amount to replace the honey if you prefer or want to make the bars vegan.
These granola bars aren’t as solid as commercial bars, but they are fairly sturdy. The trick is to let them cool completely before attempting to cut them. You can put them in the refrigerator or even the freezer to get them to cool faster, or just leave them out on the counter, forget about them for a while, and pledge not to go near them with a knife until they’re down to room temperature. I used a bread knife to cut the bars, beginning by dividing the rectangle into thirds along its longer edge. A bench knife, pizza cutter, or other sharp knife should also work well.
Looking for more make-ahead breakfasts?
Tahini Sesame Granola Bars (parve)
- 2 cups rolled oats
- 1 cup puffed rice or other grain
- 1/2 cup flaked coconut
- 1/2 cup sesame seeds
- 1 cup sliced or chopped almonds – or other nuts
- 1 cup raw tahini
- 1/3 cup oil – any kind
- 1/2 cup honey – or substitute maple syrup
- 1/2 cup chocolate chips – optional
- Preheat oven to 350°F / 180°C. Line a large rectangular (13"x9" / 33×23 cm) pan with parchment paper.
- Place all dry ingredients in a large bowl and mix well.
- Pour the tahini/nut butter, oil, and sweetener over top and combine well. Stir in chocolate chips, if using.
- Pat evenly into a large, 13×9 pan. Bake for 30-35 minutes, until just slightly golden and visibly set. Allow to cool completely before slicing.