I am back with another homemade granola recipe; this time it is not everyone likes but I love flavour—Tahini! If you are here wanting to find out how to make the best tahini granola, I've got you covered. Follow my recipe to make an easy granola recipe you can show off!
Having a jar of homemade granola in my kitchen brings a sense of ease. It removes worrying about what to eat on busy mornings or lazy afternoons. The beauty of dressing up a bowl of granola is endless, right?
I strongly recommend everyone to make their batch. Once you try it, store-bought granola just won't compare—believe me! Let me show you what you will need to make granola with tahini.
This recipe for easy tahini granola from scratch is crunchy, not too clumpy, and uses olive oil and an egg white! Fancy, right?
- rolled oats
- cardamom powder
- olive oil
- egg white
- dried fruits and/or seeds
See the Substitutions section for options and check the recipe card for quantities.
Why you should make Tahini granola?
We love tahini in sweet dishes than in savoury ones. Blame the famous tahini cake that blew our socks off. Since then, I am always looking to make sweet recipes using tahini like my tahini lazy cake or the tahini chocolate cookies.
The combination of tahini and honey adds a twist to the classic breakfast granola flavour. The egg white adds an extra crunch and lovely texture. The almonds provide a delightful crunch, and the dried fruits bring the extra sweetness. The result? A golden-brown, homemade granola that is both satisfying and wholesome.
Do you want me to convince you to make tahini granola? Okay, let me try:
- Unique flavour? Sesame seeds butter! How often do you hear that?
- Nutritious and delicious when paired with your favourite dairy and fruits.
- Cheaper: Homemade granola beats store-bought in price and taste!
- Gifting: a perfect homemade goody gifting option!
- or you may just want to use up the jar of tahini hiding in your fridge and that is about to expire! 😛
I have tested a few batches and found this version of the recipe the best. The previous versions had more honey and olive oil but I figured it was not required. As always, I love to add a pop of colour so slivered pistachios, dried cranberries, and black and gold raisins were added in the end! But you do you with what you have in hand! Look up the Variations section for more ideas!
Honey and tahini can be tricky to measure and dispense. Usually, my granola recipes use one measurement cup for the liquids so I measure oil, and then honey for easy dispensing. But for this recipe, you may have to lightly grease the measuring cup before measuring the honey. Also, can never recommend enough, the rubber spatulas to get every bit of the product into the bowl!
Preheat the oven to 150 °C. Measure and add the dry items in a large bowl. That would be the rolled oats, almonds, salt, cardamom powder and vanilla sugar. In a small bowl, add the egg white, oil, honey and tahini.
Use a small whisk to whisk the liquid until it is mixed thoroughly. Then pour this over the dry items in the large bowl.
I like to use a rubber spatula and fold the mixture until no trace of dry items. One of the reasons we use rolled or old-fashioned oats is because they can withstand moisture.
Spread the mixture into a thin even layer on a lined baking sheet. I like to press it down before placing it in the middle rack of the preheated oven.
Stirring every 10 minutes is ideal, but at least once halfway through is crucial. Focus on unbaked areas near the edges for even browning—bake until golden.
Bake for 25 to 30 minutes or until golden brown, remove from oven and let it cool in the pan. Don't fret the granola texture will be soft until it cools down completely. Lastly, stir in your favourite dried fruits and or seeds.
How to serve?
Enjoy your Tahini Granola by adding fresh ingredients just before serving. Sprinkle a handful of sliced strawberries, banana slices, or a handful of fresh blueberries on top. The burst of fruity freshness not only adds vibrant colour but also complements the nutty and sweet notes of this granola.
Here are some possible substitutions you can consider for the ingredients in this Tahini Granola recipe:
- Almonds: Replace it with nuts like walnuts, pecans, or cashews. For a nut-free option, consider using seeds like pumpkin seeds or sunflower seeds.
- Cardamom: If you don’t like or don’t have it, then skip cardamom and just stick with vanilla just for a hint. I find adding cinnamon, nutmeg or ginger overpowers the tahini flavour.
- Vanilla Sugar: I happened to have some but you can replace this with vanilla extract. Use 1 teaspoon of vanilla extract for half a teaspoon of vanilla sugar.
- Olive Oil: I have used extra virgin olive oil but you can easily replace it with melted coconut oil vegetable oil or ghee.
- Honey: Easily replace this with maple syrup, date syrup or jaggery syrup! I have a granola recipe with jaggery on reels. Do check it out.
- Egg white: You can skip the egg white and increase the olive oil to ¼ cup for this recipe. So instead of 2 tbsp, you will be using 4 tablespoon of oil.
- Dried Fruits and Seeds: Customize this based on what you have in hand or your taste. Consider all kinds of raisins, dried cranberries, pistachios, chopped dried apricots, pumpkin seeds, sunflower seeds, chia seeds, etc.
I must say, these substitutions might slightly alter the flavour of your granola, but they can still result in a delicious and personalized creation. Feel free to experiment based on your preferences and what is available in your pantry!
This is my favourite part of writing a recipe post because most of the time I come up with ideas that I wish had thought of before. Like, adding chocolate chips or coconut slices would have taken this granola up a notch! But there is always another batch waiting to be baked, right?
Here are a few of my favourite variation ideas:
- Add dark chocolate chips or chunks during the last few minutes of cooling time so it does not melt away.
- Mix in orange zest for a fragrant and citrusy flavour.
- Add coconut slices along with almonds for a toasty flavour.
- Toss in a variety of freeze-dried fruits like kiwi, strawberries, mango or cherries to create a colourful granola.
Tip for nut-free version
When opting for seeds alone, I recommend boosting the fat content (using oil or nut butter) to achieve a more clumpy texture. Seeds have a tendency to sift through the oats during storage, settling at the bottom. To ensure they stick to the oats and make serving easier, I prefer incorporating more fat. Alternatively, you can choose to skip adding the seeds during baking and introduce them directly into your bowl of granola before serving.
Proper storage is key to keeping your Tahini Granola fresh and delicious. Here's a quick guide on how to store it:
- Airtight Container: Transfer the cooled granola into a large airtight food-grade container. Avoid over-packing or stuffing to fit all. Make sure there is enough room to shake up. This helps to prevent moisture and keeps the granola crisp and easy to scoop and serve.
- Room Temperature: Store the container at room temperature in a cool, dry place. Avoid exposing it to direct sunlight or heat sources, as this can affect the texture and flavour.
- Check for Moisture: If you notice that the granola loses its crunch, you can revive it by placing it in a preheated oven for a short time. Just be cautious not to overheat and burn it.
- Freezer: Did you know you can place your granola in a freezer-friendly container and freeze for months? It does not have to be thawed! It is ready to eat from the freezer crispy and chilled!
Enjoy this granola with yogurt, a snack on its own, or with your favourite milk!
- Do not miss stirring halfway through baking as this is what gets evenly baked granola.
- Stirring also helps if your oven has hot spots.
- If you want super clumpy granola, then increase the honey quantity, and don’t stir too much.
Why are homemade granola not crunchy?
Homemade granola might not turn out crunchy for a few reasons:
- Under-baking: Granola needs sufficient time in the oven to crisp up. If it's not baked long enough, it may remain soft.
- Overcrowding the baking sheet: If the granola is spread too thickly on the baking sheet, it might not bake evenly, leading to a lack of crunch.
- Insufficient binding agent: The sweeteners and fats in the recipe act as binding agents. If there's not enough honey or nut butter, the ingredients may not stick together well, resulting in a less crunchy texture.
- Cooling process: Allowing the granola to cool completely on the baking sheet is crucial. The cooling process further hardens the sweeteners, contributing to the desired crunch.
Well, you can replace tahini with cashew butter which I find is the closest in taste but this recipe can be made with any nut or seed butter of your choice.
The ingredient that primarily makes granola stick together is the sweetener in the recipe, often in the form of honey, maple syrup, or another liquid sweetener. In addition to the sweetener, using ingredients like nut butter or even egg white can enhance the binding effect. The fat contributes to the overall stickiness, helping to create those desirable clumps and clusters in the finished granola.
I find using whole oats or rolled oats or old-fashioned oats works best for an even texture.
If your oven has hot spots or is an electric oven like mine, then it is highly recommended to keep a close eye on it.
Serve it with your favourite milk warm or cold, sprinkle it on yoghurt, or enjoy it as a snack on its own. Experiment with different fruits for added freshness!
Store in an airtight container at room temperature for weeks. Freezing is an option too; just ensure it's in a freezer-safe container.
In homemade granola, you have the flexibility to choose from various oils based on your preferences and dietary considerations. Commonly used oils for granola include: Olive oil, coconut oil, vegetable oil, canola oil and grapeseed oil.
Looking for other recipes using tahini? Try these:
- 3 cups rolled oats (old fashioned or whole oats)
- 1 cup almonds (or pecans, cashews or walnuts)
- 1 teaspoon cardamom powder
- ½ teaspoon salt
- ½ teaspoon vanilla sugar (optional)
- 2 tbsp olive oil
- ⅓ cup honey
- ⅓ cup tahini
- 1 large egg white
- 1 cup dried fruits see notes
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment (baking) paper.
- In a large mixing bowl, combine the old-fashioned oats, almonds, cardamom powder, vanilla sugar, and salt.3 cups rolled oats, 1 cup almonds, 1 teaspoon cardamom powder, ½ teaspoon salt, ½ teaspoon vanilla sugar
- In a separate bowl, whisk together the egg white, olive oil, honey, and tahini until smooth using a small whisk or fork.2 tablespoon olive oil, ⅓ cup honey, ⅓ cup tahini, 1 large egg white
- Pour the tahini mixture over the oat mixture, stirring well to ensure even coating. Use a rubber spatula and perform the folding motion ensure every dry ingredient is moistened.
- Dump the oat mixture onto the prepared baking sheet and spread it carefully with a spatula, creating an even layer. I like to press down and spread to a thin layer.
- Bake in the preheated oven for 20-30 minutes, remembering to give it a good stir at the halfway mark and again a bit later, ensuring that golden hue. Keep an eye on it, as it can easily go from baked to burnt.
- Remove from the oven and let it cool completely on the baking sheet.
- Once cooled, mix in dried fruit and nuts or any other tasty additions you like.1 cup dried fruits
- Transfer to an airtight container and store in room temperature for weeks! Serve with your favourite milk, yoghurt and chopped seasonal fruits.
If you tried this Tahini Granola recipe, please consider leaving a review in the comment section with your star ⭐️⭐️⭐️⭐️⭐️ rating. I'd love to hear from you!