Tahini Granola

This Tahini Granola is nutty, crunchy, naturally sweet, and absolutely packed with good stuff. I use Medjool dates and tahini to create the sticky base, then load it up with oats, almonds, cashews, seeds, cinnamon, coconut, raisins, and cranberries.

What I really like about this granola is that it doesn't rely on a big pour of maple syrup or regular sugar for sweetness. The dates do most of that job while tahini gives every bite a rich sesame flavor. Make a batch, keep it in a jar, and breakfast suddenly becomes much easier.

Try my Gluten-Free Tropical Granola recipe.

Why You’ll Love This Recipe

• Naturally sweetened: Medjool dates provide most of the sweetness.
• Packed with texture: Oats, nuts, seeds, coconut, and dried fruit make every bite interesting.
• Rich tahini flavor: Tahini gives the granola a deliciously nutty, slightly savory edge.
• Great for meal prep: One batch gives you around 12 servings.
• Easy breakfast option: Add milk or yogurt and you're basically done.
• Versatile: Sprinkle it over smoothie bowls, fruit, oatmeal, or desserts.
• Plant-based: All the ingredients are naturally vegan.
• Easy to customize: Swap nuts, seeds, or dried fruit depending on what you have.

Try my Low-Carb Granola recipe.

What You’ll Need to Make Tahini Granola

• 6 ounces (170 g) Medjool dates, pitted
• 4 fluid ounces (120 ml) tahini
• 1.5 fluid ounces (45 ml) water
• 10.6 ounces (300 g) rolled oats
• 2.8 ounces (80 g) raw almonds, roughly chopped
• 2.3 ounces (65 g) raw cashews, roughly chopped
• 2.8 ounces (80 g) raisins
• 1.4 ounces (40 g) dried cranberries
• 1.4 ounces (40 g) sunflower seeds
• 1.4 ounces (40 g) pumpkin seeds
• 0.7 ounce (20 g) unsweetened shredded coconut
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt

What You’ll Need to Do

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes, plus cooling
• Serves: 12

1. Start by heating your oven to 300°F (150°C).
2. Line a large baking sheet with parchment paper.
3. Add the pitted Medjool dates, tahini, and water to a small food processor.
4. Blend until you have a thick, creamy mixture. Stop and scrape down the sides if needed.
5. In a large mixing bowl, add the rolled oats, chopped almonds, cashews, sunflower seeds, pumpkin seeds, cinnamon, and sea salt.
6. Give everything a good stir so the nuts and seeds are evenly distributed.
7. Pour the date and tahini mixture over the dry ingredients.
8. Mix really well. I like using a sturdy spoon first, then getting in there with clean hands if needed. You want the oat mixture evenly coated.
9. Spread the granola over the prepared baking sheet.
10. Press it into a fairly even layer. If you enjoy bigger granola clusters, don't break everything up too much at this stage.
11. Pop the tray onto the center rack of the oven.
12. Bake for 15–20 minutes.
13. Remove the tray and gently stir the granola.
14. Sprinkle over the shredded coconut.
15. Return the granola to the oven and bake for another 8–10 minutes, watching closely toward the end.
16. Once everything is lightly golden, remove the baking sheet from the oven.
17. Let the granola cool for about 5 minutes, then scatter the raisins and dried cranberries over the top.
18. Leave the granola on the baking sheet until completely cool.
19. Once cool, gently break it into clusters.
20. Transfer it to an airtight container or large glass storage jar.

Try my PBJ Breakfast Parfait (with Turmeric Granola) recipe.

Easy Ingredient Swaps

Almonds: Walnuts, pecans, hazelnuts, or peanuts can work.

Cashews: Use more almonds or another nut you already have.

Sunflower seeds: Sesame seeds or additional pumpkin seeds work well.

Pumpkin seeds: Replace them with sunflower seeds or chopped nuts.

Raisins: Chopped dried apricots, chopped dates, or dried cherries can work.

Dried cranberries: Use raisins, dried cherries, or another dried fruit.

Tahini: Almond butter, cashew butter, or peanut butter can create a completely different but equally tasty granola.

Try my Stove Top Turmeric Granola recipe.

Some Twist and Tweak Ideas

Add a teaspoon of vanilla extract to the date mixture.

Mix in orange zest for a fresh citrus note.

Add ground ginger with the cinnamon.

Use pumpkin pie spice for a fall-style granola.

Add cacao nibs after the granola cools.

Mix in vegan dark chocolate chips once completely cool.

Add chopped pistachios.

Use dried cherries instead of cranberries.

Add a pinch of cardamom.

Sprinkle in sesame seeds to emphasize the tahini flavor even more.

Try my Almond Quinoa Granola recipe.

Some Helpful Tips

Watch the granola toward the end. Nuts, seeds, and coconut can go from golden to burnt fairly quickly.

Add dried fruit after baking. This keeps the raisins and cranberries soft and chewy rather than hard.

Add coconut later. Coconut browns much faster than oats.

Don't over-stir. If you want bigger clusters, stir gently and only when necessary.

Let it cool completely. Granola becomes much crispier as it cools.

Use a large enough baking sheet. Crowding the granola causes uneven baking.

Spread it evenly. Thick patches may stay soft while thin areas brown too quickly.

Try my Nutty Granola Bars recipe.

How to Get Crunchy Granola Clusters

The date and tahini mixture acts as both the sweetener and binder in this recipe.

Once the coated oats are spread on the tray, pressing them together helps create clusters.

During baking, avoid constantly stirring the mixture. One gentle stir is enough.

Most importantly, let the granola cool completely before breaking it apart.

It may still feel slightly soft when it first comes out of the oven, but it firms up considerably as it cools.

Try my Fruit and Nut Cluster Granola recipe.

Some Budget-Friendly Tips

Buy rolled oats in larger containers since they are usually much cheaper that way.

Purchase nuts and seeds from bulk bins when available.

Use whichever nuts are currently on sale.

Replace some of the cashews or almonds with additional sunflower or pumpkin seeds.

Buy tahini in larger jars if you use it regularly in sauces, dressings, and hummus.

Use raisins as the main dried fruit if cranberries are expensive.

Making granola at home can also be considerably cheaper than buying premium nut-and-seed granola.

Try my Kiwi Granola Chia Pudding recipe.

Some Serving Ideas

Serve this Tahini Granola with:

• Oat milk
• Almond milk
• Soy milk
• Dairy-free yogurt
• Greek-style plant yogurt
• Smoothie bowls
• Fresh berries
• Sliced banana
• Chopped apple
• Overnight oats
• Chia pudding
• Warm oatmeal
• Fruit salad

You can also grab a small handful straight from the jar when you want something crunchy.

Try my Matcha Coconut Granola recipe.

Great for Meal Prep

Granola is one of my favorite things to make ahead because one baking session takes care of several breakfasts.

Divide it into smaller containers if you want ready-to-go portions.

You can also portion yogurt, fruit, and granola separately for quick breakfasts throughout the week. Just keep the granola dry until you're ready to eat so it stays crunchy.

Some Storage Tips

Allow the granola to cool completely before storing it.

Any remaining warmth can create condensation inside the container, which will soften the granola.

Store it in an airtight container or sealed glass jar at room temperature for up to 2 weeks.

Keep the container somewhere cool and dry, away from direct sunlight.

For longer storage, freeze the granola in an airtight freezer-safe container for up to 3 months.

There is no need to reheat it before serving.

If you prefer warm granola, you can briefly warm a portion in the oven, but avoid heating it for too long because the dried fruit can become tough.

Final Thoughts

This Tahini Granola has pretty much everything I want from homemade granola: crunchy oats, plenty of nuts and seeds, chewy dried fruit, cinnamon, coconut, and that unmistakable nutty tahini flavor.

The date and tahini mixture keeps the ingredient list simple while helping everything bake into crisp little clusters.

Make a jar on the weekend and you've got an easy breakfast or snack ready whenever you need it.