Tahini Nut and Seed Granola

Ingredients

• 240 g (1 cup)tahini
• 120 ml (1/2 cup)melted coconut oil
• 100 g (1/2 cup)light brown sugar
• 170 g (1/2 cup)honey
• 10 ml (2 teaspoons)toasted sesame oil
• 7.5 ml (1 1/2 teaspoons)pure vanilla extract
• 360 g (4 cups)old-fashioned rolled oats
• 140 g (1 cup)lightly salted cashews
• 110 g (1 cup)sliced almonds
• 60 g (1 cup)unsweetened flaked coconut
• 90 g (3/4 cup)shelled pumpkin seeds (pepitas)
• 65 g (1/2 cup)sunflower seeds
• 45 g (1/4 cup)quinoa
• 27 g (3 tablespoons)toasted sesame seeds
• 3.75 ml (3/4 teaspoon)ground cinnamon
• 2.5 ml (1/2 teaspoon)ground ginger
• 2.5 ml (1/2 teaspoon)ground nutmeg
• 5 ml (1 teaspoon), more or less to tastekosher salt

Instructions

1. 1

   Prepare the trays

   Heat the oven to 160°C. Line two rimmed metal baking sheets with baking parchment or silicone baking mats.

2. 2

   Warm the tahini

   Put the tahini, coconut oil, brown sugar, honey and sesame oil in a deep-sided 25 cm skillet or a saucepan. Warm over medium-low heat, stirring until smooth, then take it off the heat and leave to cool for 15–20 minutes so it thickens. Stir in the vanilla.

3. 3

   Mix the dry ingredients

   In a large bowl, combine the oats, cashews, almonds, coconut, pumpkin seeds, sunflower seeds, quinoa, sesame seeds, cinnamon, ginger and nutmeg.

4. 4

   Combine and season

   Pour the thickened tahini mixture over the oat mixture and stir to coat. Taste and season with kosher salt, using more or less to taste.

5. 5

   Bake the granola

   Divide the mixture between the prepared trays and spread it out evenly. Bake for 30–40 minutes, stirring every 10 minutes and rotating and swapping the trays for even cooking, until deeply golden brown.

6. 6

   Cool completely

   Leave the granola to cool on the baking trays before storing.

What is tahini nut and seed granola?

Granola is a baked mixture of oats and other ingredients, commonly served with yoghurt or milk. This American-style version gets its distinctive flavour from tahini, toasted sesame oil and a blend of nuts and seeds.

The honey and brown sugar sweeten the mixture, while tahini and coconut oil bind it into a crisp, rich coating. Baking it in two trays gives the ingredients room to toast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 4g protein, 14g carbs, 12g fat.

The oats, honey and brown sugar contribute most of the carbohydrates, while tahini, coconut oil, nuts and seeds supply much of the fat. The nuts, seeds and oats also contribute protein; serve a portion with plain yoghurt and fruit for a more rounded bowl.

The ingredients that shape the flavour

Oats and quinoa: rolled oats make up the base, while quinoa adds another small, crisp element. The recipe uses old-fashioned oats rather than a finer or instant variety.

Nuts and seeds: cashews, almonds, pumpkin seeds, sunflower seeds and sesame seeds bring varied flavours and textures. Lightly salted cashews mean the final amount of added salt is best judged by tasting.

Tahini and sweeteners: tahini, coconut oil, honey and brown sugar form the coating. Toasted sesame oil and vanilla round it out with aromatic notes.

Why cool the tahini mixture?

After warming the tahini, oil, sugar and honey until smooth, leave the mixture to cool for 15–20 minutes. It thickens as it cools, which helps it cling to the dry ingredients rather than running straight through them.

Add the vanilla after cooling, as directed, then pour the mixture over the oats and stir thoroughly so the coating is distributed.

How to get even browning

Spread the granola across two rimmed trays rather than piling it into one. A more even layer makes it easier to stir and helps the mixture toast instead of staying damp in crowded areas.

Stir every 10 minutes, and rotate and swap the trays during baking. The granola is ready when it is deeply golden brown; it will firm up further as it cools.

Serving ideas

Spoon the cooled granola over plain or lightly sweetened yoghurt, or serve it with milk. Fresh fruit makes a simple accompaniment and adds a softer, juicier contrast to the crisp clusters.

The recipe makes about 12 cups, so it can also be portioned into small jars or containers for breakfasts and snacks.

Cooling and storing

Let the granola cool fully on the trays before transferring it to a container. Packing it while warm can trap steam and soften the crisp texture.

Once cool, keep it in an airtight container at room temperature. If it loses some crunch, briefly warming a portion in the oven can help refresh it.

Recipe notes & tips

• Stir the warm tahini mixture until completely smooth before taking it off the heat.
• Let the coating cool for the full 15–20 minutes so it thickens before adding the vanilla.
• Taste the coated mixture before adding salt, since the cashews are already lightly salted.
• Spread the mixture evenly across both trays to help it bake at the same rate.
• Stir every 10 minutes and swap the trays around as they bake.
• Wait until the granola is completely cool before sealing it in a container.

Variations

• Add dried fruit: Stir it through after baking and cooling so it does not dry out in the oven.
• Change the nuts: Replace the cashews or almonds with another nut in a similar quantity.
• Use different seeds: Swap one seed for another, keeping the overall mix similar.
• Adjust the spice: Increase or reduce the cinnamon, ginger or nutmeg to suit your taste.
• Make it less sweet: Reduce the brown sugar or honey, bearing in mind that the coating may bind differently.

Common mistakes to avoid

• Skipping the cooling time: The coating may be too runny to cling well, so leave it for 15–20 minutes as directed.
• Using one crowded tray: The granola may cook unevenly; divide it between two trays.
• Leaving it unstirred: Some areas can brown faster than others, so stir every 10 minutes.
• Adding too much salt: Lightly salted cashews already contribute seasoning; taste before adding more.
• Storing it warm: Trapped steam can soften the granola, so cool it fully on the trays first.

How to store

Once completely cool, store the granola in an airtight container at room temperature. Use within about 2 weeks for the best texture; if it softens, spread some on a tray and warm it briefly in the oven, then cool again before serving.

Frequently asked questions