Tahini Coconut Granola with Seeds and Nuts
Nutty, aromatic granola combining tahini and coconut oil as the binder with a warming spice blend of cinnamon, ginger, and nutmeg. Cashews, almonds, pumpkin seeds, sunflower seeds, and quinoa add texture and nutritional depth. The sesame oil and toasted sesame seeds provide subtle nuttiness that distinguishes this from standard granola. Serve with yogurt or milk for breakfast, or eat as a snack. This version skips dried fruit to highlight the natural sweetness of honey and brown sugar balanced against savory tahini and seeds.
Ingredients
- 1 cup tahini
- ½ cup coconut oil, melted
- ½ cup light brown sugar
- ½ cup honey
- 2 teaspoons sesame oil, toasted
- 1 ½ teaspoons vanilla extract, pure
- 4 cups rolled oats, old fashioned
- 1 cup cashews, lightly salted
- 1 cup almonds, sliced
- 1 cup coconut, unsweetened flaked
- ¾ cup pumpkin seeds, shelled
- ½ cup sunflower seeds
- ¼ cup quinoa
- 3 tablespoons sesame seeds, toasted
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt, to taste(optional)
Instructions
- 1
Preheat oven to 325°F and line two rimmed baking sheets with parchment or silicone mats.
- 2
Combine tahini, coconut oil, brown sugar, honey, and sesame oil in a deep skillet over medium-low heat, stirring until smooth.
- 3
Remove from heat and cool for 15 to 20 minutes to thicken, then stir in vanilla extract.
- 4
In a large bowl, combine oats, cashews, almonds, coconut, pumpkin seeds, sunflower seeds, quinoa, sesame seeds, cinnamon, ginger, and nutmeg.
- 5
Pour thickened tahini mixture over oat mixture and toss to coat evenly.
- 6
Taste and season with kosher salt to preference.
- 7
Divide between prepared pans, spread evenly, and bake for 30 to 40 minutes, stirring every 10 minutes and rotating pans halfway through, until deeply golden brown.
- 8
Cool completely on pans before storing.
Tips
Stir granola every 10 minutes during baking and rotate pans halfway through to ensure even toasting and prevent burning on edges.
Cool granola completely on the baking sheet before transferring to airtight containers; it will crisp further as it cools.
Toast sesame seeds and sesame oil yourself if possible for more pronounced nuttiness, or use store-bought toasted versions.
Good to Know
Transfer completely cooled granola to airtight glass containers or resealable bags. Keeps for 2 to 3 weeks at room temperature. Store in a cool, dry place away from direct sunlight to preserve crispness and prevent rancidity of nuts and seeds.
Prepare up to 3 weeks in advance. Store in airtight containers at room temperature. Not recommended to freeze, as thawing compromises texture.
Serve with yogurt, milk (dairy or plant-based), or alongside fresh fruit for breakfast. Can also be eaten as a standalone snack or sprinkled over smoothie bowls and desserts.
Common Mistakes
Do not skip the cooling step after combining wet ingredients; pouring hot mixture onto oats will soften them instead of coating evenly.
Do not skip the pan rotation; top rack heats more intensely and edges brown faster than centers.
Do not store warm granola in containers; residual moisture will soften it and encourage mold growth.
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
Adds protein; earthier flavor
FAQ
Can I make this nut-free?
Yes. Replace the 2 cups of mixed nuts (cashews and almonds) with an equal weight of seeds such as pumpkin, sunflower, hemp, or flax. Reduce total seeds slightly to avoid excess moisture. Tree nut allergen is removed; sesame remains.
What if my granola comes out soft or chewy instead of crispy?
Granola was likely under-baked or not cooled fully on the pan. Extend baking time by 5 to 10 minutes if edges are brown but centers feel soft. Always cool completely before transferring; residual heat continues crisping. Store in an airtight container immediately after cooling.
How long does tahini granola keep and can I freeze it?
Keeps 2 to 3 weeks in airtight containers at room temperature. Freezing is not recommended; thawing creates condensation that softens the granola and compromises texture. Best enjoyed fresh or stored at room temperature in a dry environment.