This Fruit Salad with Tahini Granola and Creamy Yogurt recipe is a modern hybrid between a parfait and fruit salad for a crowd. It's cooling, crunchy, tangy, and juicy making it the perfect light dessert on a warm summer day.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, fold together the fruit, sugar, lime juice, and lime zest. Set aside to let the fruit release some of it's juices.
In a medium bowl, mix together the oats, pecans, almonds, cinnamon and salt. Make a well in the center of the oat mixture and add in the maple syrup, oil, tahini, and vanilla extract. Mix until the liquid ingredients are combined and then fold the dry ingredients into the wet until completely incorporated.
Transfer to prepared baking sheet and spread out onto an even layer. Bake for 20 to 25 minutes, stirring every ten minutes to keep the granola at the edges of the pan from burning. Once browned, remove from oven and set aside to cool completely.
Meanwhile, once the fruit has released some of it's juices, place the yogurt in a small bowl and whisk in 2-3 tablespoons of juice from the fruit to thin the yogurt out enough to spread (you may need to add more depending on what brand of yogurt you are using).
Once the granola is cooled, use a large spoon to spread the yogurt in an even layer on a large serving tray. Sprinkle enough granola over the yogurt just to cover it, sprinkle half of the berries over the granola, add another layer of granola to cover those berries (you may have some granola left depending on the size of your serving tray and that's okay), add the remaining berries on top of that, and finally garnish with sesame seeds and mint. Serve right away!