Nutty golden brown clusters of granola with a tahini honey flavor and lots of toasted nuts. Tahini granola is a game changer! Definitely some of the best granola I’ve ever had.
What is Tahini?
Tahini is a Middle Eastern condiment, made of sesame seeds ground into a paste. Also known as tahina in the Middle East, it has a wonderful nutty, toasted, slightly bitter flavor. It’s used in many spreads, dips, and dressings in the Arab world, and has gained popularity worldwide.
Why should I make Tahini granola?
Tahini lends itself beautiful to granola. It coats the oats really well to give golden brown, crunchy granola clusters. The flavor of the tahini is definitely present but isn’t overwhelming, and it pairs beautifully with the olive oil, honey and sea salt in the granola mix.
The granola itself is super easy to make. You just mix together oats and nuts in a bowl, tahini, olive oil, honey, vanilla, salt and cinnamon in another bowl, and combine to coat the oats. Bake until golden brown and toasty, and you have granola!
Granola keeps really well. At least a couple months at room temperature, and you can prolong its life in the fridge or freezer.
This is healthy, refined sugar free, full of good fat and fiber and protein, and absolutely delicious. Perfect for topping Greek yogurt with!
If you think you don’t like granola, give this a try. I bet this exotic variation will change your mind!
Ingredients you need:
Tahini– sesame paste. You can find this in pretty much any supermarket, especially Middle Eastern supply stores, and you can find this online as well.
Honey– to sweeten the granola. Can be subbed with maple syrup for a vegan option.
Olive Oil– You can also use coconut oil, but I love the intensity that the olive oil gives the granola, and I always have olive oil in my pantry. Works well with the Middle Eastern flavors too.
Salt and Cinnamon Powder- Sea salt really enhances the sweetness of the honey, and cinnamon gives the granola that warm flavor we know and love.
Old Fashioned Oats- Also known as rolled oats, these are less processed oat flakes. You can use gluten free oats if you have any intolerances.
Nuts- I am a nut fanatic, especially toasted nuts, so I love putting a bunch of different nuts into my granola mix. In this case, I used cashews, pecans, walnuts, and almond slivers., everything I had on hand. Love getting bites with different nuts in each time.
How to make granola:
- Prepare your liquid tahini mix, by warming the tahini, honey, olive oil, vanilla, salt and cinnamon in a saucepan over medium low heat for a few minutes, or in the microwave for 20-30 seconds. You want the mixture warm and smooth and combined, but not hot.
- In a large bowl, mix together the oats and nuts. Pour the tahini mixture over the top.
- Stir to combine thoroughly. Keep stirring until you’re sure the oat mixture is evenly coated with the tahini mix.
- Spread the granola mixture evenly onto a parchment paper lined baking sheet and press down lightly into an even layer.
- Bake at 325F (165C), for 20-25 minutes or until golden brown. Keep checking, it can burn easily. Halfway through, toss the granola around then press back down into an even layer. Pressing it down after stirring is what will give you nice big clumps of granola.
- Cool completely, 45 minutes to an hour, then break the granola up with your hands until you get the size of granola clusters you like.
- Store in an airtight container and enjoy!
What to eat granola with:
One of my favorite ways to enjoy granola is over a bowl of Greek yogurt, with berries, honey, and sometimes jam. So good!
Another way to enjoy granola is over a smoothie bowl, and by topping liquid smoothie cups with a sprinkle of granola.
I like pouring a bowl full of milk, and filling with granola to make an awesome, healthy homemade cereal.
Try a loaded bowl of oatmeal by topping with fruit and granola clusters!
A yummy quick snack is apple slices or banana slices with peanut butter and granola, or dates filled with nut butter and topped with granola.
I often eat this plain, right out the jar as a quick pick me up snack.
How to store tahini granola:
Granola should be stored in an airtight container in a cool dark place away from light or heat sources. In most environments it’ll last 4-6 months, but in warm, humid environments more like 2-3 months.
To extend the shelf life of granola, it can be frozen for 6-8 months.
If you liked this recipe, you might like:
- 1/2 cup tahini 120 g
- 1/3 cup honey 115g, (can go up to 1/2 cup if you like your granola sweeter)
- 3 tablespoon olive oil
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old fashioned oats
- 3/4 cup nuts of choice I used pecans, almond slivers, walnuts and cashews
- Preheat oven to 325 F (165 C) and line a baking tray with parchment paper.
- In a small saucepan combine tahini, honey, olive oil, vanilla, cinnamon and salt. Stir over medium low heat until warm and smoothed out (3 min or so). You can also microwave for 20-30 seconds.
- In a large bowl, mix together oats and nuts. Pour the tahini mixture over the oats and stir until evenly combined.
- Spread granola evenly onto prepared sheet. Bake for 20-25 minutes until light golden brown, stirring once halfway through. After stirring, press granola back down.
- Cool completely, then break granola into your desired clump size. I like nice big clusters. Store in an airtight container, will last at least a couple months.