Tahini Granola Recipe

Name: Tahini Granola Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 serving
Ingredients: 1 cup old-fashioned oats; ¾ cup buckwheat; ½ cup sesame seeds; ½ cup raw flaked almonds; 1 teaspoon ground sea salt; 1 egg white; ¼ cup Tahini; 6 tablespoons honey; 2 tablespoons olive oil; 1 small orange

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
8
Calories
311 kcal
Course
Breakfast
Cuisine
American, Middle Eastern

Tahini Granola Recipe

Eden Mayo

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This wholesome granola with tahini has loads of crunchy nuts and seeds. And the chunky tahini oatmeal clusters – loaded with Middle Eastern flavours – are a great way to start the day.

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Ingredients

Servings

Dry Ingredients

1 cup old-fashioned oats, gluten-free if required
¾ cup buckwheat
½ cup sesame seeds
½ cup raw flaked almonds
1 teaspoon ground sea salt

Wet Ingredients

1 egg white (optional)
¼ cup Tahini
6 tablespoons honey
2 tablespoons olive oil
1 small orange, juice (2 tablespoons) and zest (½ tablespoon)

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Instructions

Heat the oven to 325 °F and line the rimmed baking tray with parchment paper. The larger your baking tray, the quicker your granola will cook, so keep an eye on the granola towards the end.
Add all the dry ingredients to a large bowl and mix.
Place the egg whites in a second mixing bowl and whisk until frothy. Add tahini, honey, olive oil, 2 tablespoons of orange juice and ½ tablespoon zest. Whisk until everything is well combined.
Mix the wet ingredients into the dry ingredients until everything is evenly coated.
Transfer the mixture to the lined baking tray and place it on the middle rack of the oven.
After 20 minutes, rotate the tray for even cooking. Bake for 10 more minutes.
Take the pan from the oven and stir in a gentle flipping motion to preserve some chunky clusters. Try to move any darker clumps of granola on the edges to the middle of the tray. Bake for 10 minutes and remove from the oven. Stir in the same gentle flipping motion.
Return the granola to the oven for a final 5 – 10 minutes, just until your granola is golden all over.
Allow the granola to cool down completely in the baking tray. It will continue to crisp up as it cools down. Store it in a sealed container for up to two weeks.

Equipments used:

Notes

This tahini granola is inspired by the "sesame crumble" recipe in Falastin by Sami Tamimi and Tara Wigley.
This recipe is tested in a conventional oven. If you are using a fan oven, reduce the oven temperature accordingly.
You can omit the egg white, but the granola will be less chunky. Or, for a vegan alternative, add 3 tablespoons of whisked aquafaba. See this vegan peanut butter granola recipe for more information on aquafaba granola.
Find more variations and substitutes in the ingredient section.
The more crowded your baking sheet is, the slower it will crisp up. If you decide to double the recipe, use two baking trays or one larger tray if your oven allows.
You will only need 2 tablespoons of orange juice. If you have a large or especially juicy orange, mix any leftover juice into yoghurt for serving with the granola.

Nutrition Information

Show Details

Serving 0.5cup Calories 311kcal (16%) Carbohydrates 37g (12%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Trans Fat 0.001g Sodium 11mg (0%) Potassium 252mg (7%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 6IU (0%) Vitamin C 0.4mg (0%) Calcium 130mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 311 kcal

% Daily Value*

Serving	0.5cup
Calories	311kcal	16%
Carbohydrates	37g	12%
Protein	8g	16%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	8g	40%
Trans Fat	0.001g	0%
Sodium	11mg	0%
Potassium	252mg	5%
Fiber	5g	20%
Sugar	13g	26%
Vitamin A	6IU	0%
Vitamin C	0.4mg	0%
Calcium	130mg	13%
Iron	3mg	17%