Tahini Granola

This tahini granola is everything you want in a homemade breakfast: big crunchy clusters, gentle sweetness, and a rich, toasty flavour from the tahini and coconut oil. It's made with real, wholesome ingredients and tastes far better than anything you'll find on a supermarket shelf. Once you make your own, there's no going back.

How Our Tahini Granola Recipe Originated

This recipe began as a twist on our classic Holistic Chef Academy granola. While cooking on Retreat at Viluz in Marbella, I swapped the walnuts and flaxseed for a blend of tahini and vanilla, and the result blew my mind. Tahini delivers a perfect, naturally crunchy cluster - the kind commercial granolas rely on sugar and oil to achieve.

Our original version used ground flaxseed for crunch (and it still works beautifully), but tahini adds a richer flavour and even better texture. One simple swap… total transformation.

What to Serve With Tahini Granola

This tahini granola plays well with just about anything. I love it over cold coconut yoghurt with fresh berries - the creamy-crunchy contrast is spot on. It's also brilliant sprinkled over stewed apples or warm roasted pears for a cosy breakfast bowl.

If you're training or just need something more substantial, serve it with a banana, a splash of macadamia milk, a spoon of tahini chocolate butter, or some blueberry chia seed jam for a serious energy boost. And don't underestimate the snack potential: keep a jar on the counter and grab a handful whenever you need a quick hit of something crunchy, clean, and ridiculously satisfying.

Tahini Granola Chef's Tips

• Don't rush the bake. The magic clusters form when the granola dries slowly. Pull it from the oven when it's lightly golden - it will crisp up as it cools.
• Press, don't stir. After spreading the mix on the tray, gently press it down with a spatula. This helps create those beautiful tahini clusters.
• Let it cool completely. Break it too early, and you'll lose the crunch. Patience = bigger clusters.
• Add extras after baking. If you want dried fruit, chocolate chips, or seeds, stir them in once the granola is cool.
• Try storing in the fridge for extra crunchy granola.
• Store it smart. Keep it in an airtight jar, and it will stay fresh for up to two weeks - though it rarely lasts that long!

More Breakfast Recipes

• Walnut Granola
• Chocolate Chia Seed Pudding
• Oat Porridge
• Buckwheat Kasha
• Black Rice Porridge

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

Jamie Raftery

Tahini Granola

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Crunchy homemade tahini granola with sunflower seed, pumpkin seeds, and vanilla

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 portions

Course: Breakfast

Cuisine: American

Calories: 403

Ingredients Equipment Method Nutrition

Ingredients

 

MetricUS customary

 

1x2x3x?

To make the syrup

• ▢ 140 ml Honey or syrup of your choice
• ▢ 60 ml Coconut oil
• ▢ 60 ml White sesame tahini
• ▢ 20 ml REAL Vanilla Paste

For the granola

• ▢ 300 g Oats
• ▢ 50 g Pumpkin seeds
• ▢ 50 g Sunflower seeds
• ▢ 1 teaspoon Cinnamon powder
• ▢ 1 pinch Pink salt

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Equipment

• ▢
  Weighing scales
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  Oven tray
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  Parchment paper
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  Wooden spoon
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  Saucepan
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  Mixing bowl
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  Glass jar

Method

 

1. Assemble al the ingredients.
2. Pre-heat oven to 165c / 330f
3. Add the oats, pumpkin seeds, sunflower seeds, pink salt, and cinnamon to a bowl.
4. Add the coconut oil, sweetener, tahini, and vanilla to a saucepan - bring to the boil gently.
5. Pour the warm mixture over the dry oat mixture and toss well to coat all the grains and seeds.
6. Line the baking trays with parchment paper and lay out the granola flat on the tray.
7. It's important to lay the granola mix flat so that it cooks evenly.
8. Bake in pre-heated oven at 165c / 330f for about 20 minutes (it will depend on your ovens heat distribution)
9. Check throughout, take the trays out and turn the opposite way so the granola bakes evenly.
10. Do not mix while baking - allow granola to bake until golden brown.
11. When nice and golden brown, take out the trays and allow to cool for 30 minutes. It should have nice clusters of crunchy granola. As it cools, it will become more crunchier!
12. Add the raisins or what ever dried fruits you like at this stage.)
13. Transfer to an airtight glass jar and store at room temperature for up to 10 days. (allow to cool completelybefore closing the jar)

Nutrition

Serving: 70gCalories: 403kcalCarbohydrates: 51gProtein: 10gFat: 20gSodium: 12mgPotassium: 276mgFiber: 5gSugar: 23gVitamin A: 10IUVitamin B1: 0.4mgVitamin B2: 0.1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 0.1mgVitamin C: 1mgVitamin E: 3mgVitamin K: 1µgCalcium: 42mgCopper: 0.5mgFolate: 38µgIron: 3mgManganese: 2mgMagnesium: 117mgPhosphorus: 333mgSelenium: 18µgZinc: 3mg

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