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–+ servings
Flatlay tray of tahini granola with a side bowl filled with granola and fruit

Maple Tahini Granola

A simple crunchy granola made with rolled oats, nuts and seeds, coated in a delicious blend of tahini and maple syrup and baked to perfection! Finish it off with chewy dried cranberries for a pop of extra sweetness.
5 from 3 votes
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Course: Breakfast, Snacks and Bites
Cuisine: dairy free, egg free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 10 serves, approximately
Calories: 284kcal

Ingredients

  • 2 cups rolled oats (you can use gluten free rolled oats if available where you are)
  • 3/4 cup mixed seeds - I used pumpkin seeds and sunflower seeds in the granola pictured
  • 3/4 cup chopped nuts - I used slivered almonds and chopped cashews in the granola pictured
  • 1/2 cup coconut flakes
  • 1/3 cup dried cranberries
  • 1 tsp cinnamon
  • 1/3 cup tahini - hulled
  • 1/3 cup maple syrup
  • 2 tbsp coconut oil or olive oil
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 160C (320F). Line a large baking tray with baking paper.
  • Combine oats, seeds, nuts and cinnamon in a large bowl. Leave the coconut and cranberries aside for now.
  • Whisk together the tahini, maple syrup, coconut oil and vanilla. If these ingredients are hard to stir together, warm them gently over the stove (in a saucepan) or in the microwave (in a heat safe bowl).
  • Stir the tahini mixture and the oat mixture together so the dry ingredients are well coated.
  • Spread the granola out evenly across the lined baking tray. Bake for 12-15 minutes, or until the mixture is starting to brown at the edges. Remove tray from oven and toss in the coconut flakes. Bake for a further 12-15 minutes, tossing the granola once or twice, until the mixture is golden brown (keep an eye on coconut flakes for signs of burning, they crisp up quickly - stirring/tossing the mixture helps).
  • Allow the mixture to cool and harden. Toss in the cranberries. Store in an airtight container at room temperature, the granola should last 2-3 weeks.

Notes

*I recommend using hulled tahini, not unhulled, in this recipe. The majority of tahini in the shops is hulled tahini, so if your jar of tahini doesn't tell you whether it's hulled or unhulled --> it's most likely hulled! Hulled tahini is made with sesame seeds that have the outer kernel removed, giving it a more gentle, creamy flavour.
*This recipe is FLEXIBLE! You can use whatever nuts and seeds that you have on hand, you just need 1 and 1/2 cups of nuts and seeds in total. Just make sure to use raw, unsalted nuts and/or seeds. Some ideas: sunflower seeds, pumpkin seeds, flaxseeds, hemp seeds, cashews, almonds, walnuts, pecans, Brazil nuts, macadamia nuts, hazelnuts. Buckwheat groats also work well, use them like seeds. Chop up any larger nuts so that they roast evenly with the rest of the granola ingredients. 
*You can swap the maple syrup for honey, rice malt syrup, date syrup or coconut syrup. Basically you just need a liquid sweetener.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 284kcal (14%) | Carbohydrates: 28g (9%) | Protein: 7g (14%) | Fat: 17g (26%) | Saturated Fat: 7g (44%) | Sodium: 8mg | Potassium: 245mg (7%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 5IU | Vitamin C: 1mg (1%) | Calcium: 41mg (4%) | Iron: 2mg (11%)