Tahini Granola

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.

Jump to:

• Ingredients
• Why you should make Tahini granola?
• Instructions
• How to serve?
• Substitutions
• Variations
• Tip for nut-free version
• Storage
• Top tips
• Why are homemade granola not crunchy?
• FAQ
• Related
• 📖 Recipe Card
• 💬 Comments

Ingredients

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
• almonds
• cardamom powder
• olive oil
• honey
• tahini
• 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!

Instructions

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!

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.

Substitutions

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!

Variations

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.

Storage

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!

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.

FAQ

Related

Looking for other recipes using tahini? Try these:

📖 Recipe Card

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!