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Tahini Granola Recipe: Crunchy Sesame Seed Breakfast Mix

This tahini granola recipe is easy to make, perfectly crispy and clustery, and full of the best sweet and savory flavors.

Looking for a new spin on homemade granola? Try tahini for a rich, nutty twist.

We loved swapping creamy tahini for peanut butter in a usual granola base. I added a touch more cinnamon and a hint of cardamom, plus sesame seeds for extra crunch. The result bakes up crisp and clustery, with a balanced sweet-and-savory profile that’s utterly delicious.

If you enjoy tahini and granola, give this combination a try.

Tahini Granola Ingredients:

Here are the ingredients you will need to make tahini granola:

  • Oats: Old-fashioned oats are best. For gluten-free, use certified gluten-free oats.
  • Nuts: I used a mix of pepitas and slivered almonds, but use any chopped raw nuts you like.
  • Tahini: Use runny tahini. If your tahini is very thick, add an extra tablespoon or two of coconut oil to loosen it.
  • Honey: My preferred sweetener here; maple syrup or brown sugar can be used instead.
  • Coconut oil: Melted coconut oil or any mild-flavored oil.
  • Vanilla: A little vanilla extract brightens the flavor.
  • Fine sea salt: Enhances the other flavors. If using table salt, use a bit less.
  • Spices: Ground cinnamon plus a small amount of ground cardamom pair beautifully with tahini.
  • Sesame seeds: Optional, but they add a nice crunchy echo of the tahini flavor.
  • Unsweetened shredded coconut (optional): Add if you like coconut; we add it near the end of baking to avoid burning.

Full ingredient amounts and step-by-step instructions are included below.

How To Make Granola:

Making tahini granola is straightforward. Follow these steps:

  1. Mix the dry ingredients. In a large bowl combine the oats and chopped nuts and set aside.
  2. Prepare the tahini sauce. In a separate bowl stir together tahini, honey, melted coconut oil, vanilla, salt, cardamom, cinnamon, and sesame seeds (if using). Warm the mixture briefly—20–30 seconds in the microwave or 3–4 minutes over medium heat—just until it’s warm and smooth but not bubbling.
  3. Combine. Pour the warmed tahini mixture over the oats and nuts and stir until every piece is coated.
  4. Bake. Spread the granola evenly on a large baking sheet lined with parchment paper. Bake at 325°F for 25 minutes, stirring once halfway through and watching closely to prevent burning. If using shredded coconut, sprinkle it on after the first 25 minutes, stir, and bake an additional 5–10 minutes until golden and toasted.
  5. Cool undisturbed. Transfer the baking sheet to a wire rack and let the granola cool completely to room temperature without stirring so clusters can form.
  6. Break and store. Once cooled, break the granola into the size clumps you prefer. Serve immediately or store in an airtight container at room temperature for up to one month.

Possible Variations:

Customize this tahini granola to suit your tastes:

  • Different nuts: Swap pepitas and almonds for pecans, walnuts, cashews, or sunflower seeds.
  • Dried fruit: Stir in dried fruit such as raisins, cranberries, or chopped apricots after the granola has cooled.
  • Citrus: Add the zest of one orange and a tablespoon of fresh orange juice (or lemon) to the tahini mixture for a bright, fragrant version.

More Favorite Granola Recipes:

If you like granola, you might enjoy trying other flavor variations—from classic healthy granola to chocolate or peanut butter versions—by adjusting the nut butter, sweetener, and mix-ins.

Tahini Granola

4.50 from 6 votes
Prep Time: 10
Cook Time: 30
Total Time: 40
Tahini Granola
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This tahini granola recipe is easy to make, cluster-y if you like, and balanced between sweet and savory flavors.

Ingredients

  • 3 cups old-fashioned oats
  • 1 cup nuts (pepitas and slivered almonds)
  • 1/2 cup tahini
  • 1/2 cup honey
  • 3 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon sea salt*
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sesame seeds (optional)
  • 1/3 cup unsweetened shredded coconut (optional)

Instructions

  • Heat oven to 325°F. Line a large baking sheet with parchment paper.
  • Combine oats and nuts in a large mixing bowl. Set aside.
  • In a separate bowl, stir together tahini, honey, coconut oil, vanilla, salt, cardamom, cinnamon and sesame seeds (if using). Heat briefly in the microwave (20–30 seconds) or in a small saucepan over medium heat (3–4 minutes) until warm but not bubbling, then stir until smooth.
  • Pour the tahini mixture over the oats mixture and stir until evenly combined.
  • Spread granola evenly on the prepared baking sheet. Bake for 25 minutes, stirring once halfway through and monitoring to prevent burning. Remove the pan, sprinkle coconut on top if using, stir, then bake an additional 5–10 minutes until the granola is lightly toasted and golden.
  • Remove from the oven and transfer the baking sheet to a wire rack. Let the granola cool completely to room temperature without stirring so clusters form.
  • Break the granola into clumps of your preferred size. Serve immediately or store in an airtight container at room temperature for up to 1 month.

Additional Info

Course: Breakfast
Cuisine: American
img 68689 7 Did you make this?Let me know how it turned out in the comments below!