Tahini Granola Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
8
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Calories
311 kcal
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Course
Breakfast
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Cuisine
American, Middle Eastern
Tahini Granola Recipe
Description
The Tahini Granola Recipe uses a combination of dry ingredients—oats, buckwheat, sesame seeds, almonds, and sea salt—combined with a wet mixture containing tahini, honey, olive oil, egg white (optional), and fresh orange juice and zest. The wet ingredients are whisked and then evenly mixed into the dry to coat thoroughly.
Baked in a lined tray at 325°F, the granola is periodically stirred to encourage even toasting and evenly distributed crunchy clusters. The method preserves some chunky texture without overcooking, and the addition of citrus zest provides a subtle brightness that contrasts the nutty tahini and honey sweetness.
This granola works well as a breakfast cereal or snack, pairing nicely with yogurt or milk. Its balance of seeds, nuts, and grains contributes to a variety of textures and flavor notes, with mild saltiness to enhance the overall taste profile.
The recipe can be adapted by omitting egg whites or substituting aquafaba for vegan versions, with the understanding that the cluster formation will be less pronounced. Spacing the granola evenly helps it crisp faster and more uniformly during baking.
Ingredients
Dry Ingredients
- 1 cup old-fashioned oats gluten-free if required
- ¾ cup buckwheat
- ½ cup sesame seeds
- ½ cup flaked almonds raw
- 1 teaspoon sea salt ground
Wet Ingredients
- 1 egg optional, white
- ¼ cup tahini
- 6 tablespoons honey
- 2 tablespoons olive oil
- 1 orange juice (2 tablespoons) and zest (½ tablespoon, small
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.
Notes
- Omitting egg whites reduces chunkiness; aquafaba can be used for a vegan alternative.
- Use two baking trays or space the granola to allow faster, even crisping if doubling the recipe.
- Adjust oven temperature when using a fan oven to avoid overbaking.
- Additional orange juice can be saved for serving with yogurt alongside the granola.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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