Sesame Tahini Chunky Granola
on Jul 30, 2020, Updated Dec 06, 2021
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Somewhere between the usual granola and granola bars, this chunky granola recipe with tahini isn’t too sweet. That’s because it has just the right amount of cinnamon, cardamom, honey and maple syrup to be the perfect homemade granola that you can snack on or enjoy with yogurt or milk. This is healthy homemade granola that’s simple to make.
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Why You’ll Love This Recipe
There are so many ways to eat this granola because it’s chunky. You can pack it for an on-the-go snack. Or put it in a bowl with milk like cereal or eat it with yogurt and fruit.
It is sweetened with honey and maple syrup. Unlike other granola recipes, this healthier granola does not have granulated sugar or brown sugar. Because honey and maple syrup have their own personalities, you get so much more than just sweet when you use them in granola, unlike plain sugar.
Tahini gives the granola wonderful nutty flavor. It is so good with the combination of cinnamon and cardamom spices mixed in.
Why Make Homemade Granola
It’s cheaper than store-bought granola. A small bag can be pretty expensive. You can make an entire sheet pan of granola that is a fraction of the cost.
You can customize it. Always start with oats, and then you can use different nuts, spices and other ingredients to make it how you want. I will peruse granola at the grocery for inspiration for my own.
This is what you need:
- Oats: Make sure to use old-fashioned oats and not quick cooking oats. They are gluten free and are the base of this granola.
- Sesame seeds: I like to use a combination of black and white sesame seeds because they look beautiful mixed throughout the granola. You can use one or the other. It’s up to you.
- Pistachios: For nuts, I include chopped raw pistachios. They just make sense with the flavors of sesame, cinnamon and cardamom. Chopped almonds are a good substitute.
- Cinnamon, cardamom & salt season the granola. Cardamom is part of the ginger family. It has a distinct flavor that’s lovely with cinnamon. There’s just a little bit of salt to activate everything.
- Tahini is paste made from ground sesame seeds used in Middle Eastern cooking. It has a creamy and smooth consistency.
- Olive oil is the ingredient that helps the granola toast and brown in the oven. Using extra-virgin olive oil is a healthier option than coconut oil, which is higher in saturated fat.
- Maple syrup & honey sweeten the granola. If you want to make the recipe vegan, then use all maple syrup. It will have a more maple-y flavor that is still very tasty.
- Vanilla extract adds subtle vanilla taste to the granola.
How To Make Chunky Granola
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
1. Combine the oats, sesame seeds, pistachios, cinnamon, cardamom and salt in a large bowl.
2. Warm the olive oil, maple syrup, honey, tahini and vanilla extract in a medium saucepan over low heat. Whisk everything together until is smooth and combined.
3. Pour the liquid ingredients into the dry ingredients. Stir the oat mixture. It should be evenly coated and damp from the tahini mixture.
4. Spread the granola across the pan. Then press it down with a wooden spoon or spatula. I like to use a sheet of wax paper to make sure it is tight and compact.
5. Bake the granola until it is golden brown. This will take 20-24 minutes. If the edges start to brown too fast, just place foil on those portions of the granola.
6. Wait for the granola to cool completely before breaking it into chunks.
Because it most of this granola is chunky and not in tiny pieces, it’s great to snack on. Think about how you’re planning to eat it when you are breaking the sheet of granola. You may want to leave larger pieces.
As mentioned, you can put granola in a bowl with milk. Or eat it with Greek yogurt. Either way, you can add fruit like strawberries, blueberries, raspberries, peaches, oranges and so much more. You can also add chocolate chips, dried fruit, or dried coconut.
How To Store Granola
Keep your granola in an airtight container, so it stays crisp. It can be stored at room temperature up to 2 weeks.
Make sure to pack down the oat mixture tightly on the sheet pan before you bake it. Again, I like to start with a wooden spoon and then pull out a piece of wax paper. This way I can use my hands to press it without making a mess.
Don’t touch the granola while it’s baking, but keep an eye on it. Most recipes say to toss the granola a couple times, so it bakes evenly. You can rotate the pan if necessary and cover any sections that are browning faster than others with scraps of foil. You want to end up with one large piece of granola that you will break apart.
Let the granola cool completely before you snap it into pieces. It may be tempting todo this while the granola is warm, but then you won’t get those nice chunks.
Did you make this granola? Please leave a rating and comment below. Thanks!
Chunky Sesame Tahini Granola Recipe
- 3 cups old-fashioned oats
- 1 cup black and white sesame seeds
- 1/4 cup roughly chopped pistachios
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/2 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 cup tahini
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the oats, sesame seeds, pistachios, cinnamon, cardamom and salt.
- In a small saucepan over low heat, whisk together the olive oil, maple syrup, honey, tahini and vanilla extract until warmed and smooth.
- Stir into the oats until the mixture is evenly damp.
- Spoon the oat mixture in a mound in the center of the prepared sheet pan. Press it down using a wooden spoon. You also place a piece of wax paper on it to press it down with your hands. The oats should be packed down tight.
- Bake for 22-24 minutes until golden brown. If the granola starts to get too dark at the edges, cover those areas with aluminum foil and continue baking.
- Let the granola cool completely before breaking into chunks.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally published July 30, 2020. Updated: May 7, 2023