There are no funny ingredients, and it tastes amazing. This granola recipe is vegan, Pareve, and can be gluten-free too (if using gluten-free oats).
Rolled oats (old-fashioned oats): These oats are perfect for the recipe as they hold their shape really well when baked. Be sure to use certified gluten-free oats if you need gluten-free granola.
Coconut oil: Oil helps make this granola crisp, and the coconut adds an irresistible flavor. If your coconut oil isn’t in liquid form, you’ll want to melt it in the microwave.
Tahini: Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like (affiliate links) Soom, Baron, and Seed+Mill.
Date syrup: Date syrup is a delicious natural sweetener, also called Silan. It is a thick, dark-brown, very sweet fruit syrup extracted from dates. It can be found online, at Trader Joe’s, and in Middle Eastern stores. I tried and liked a few brands (Affiliate Links): The Date Lady, Soom, and Trader Joe’s. Learn more about Date Syrup here.
You can substitute it with real maple syrup
Chia seeds (optional): For an extra nutritional boost.
Nuts and seeds: Use whichever nuts you have on hand or like best.
Ways to Use Granola
They are so many ways to enjoy granola. Here are a few easy ways to enjoy your homemade granola:
- Crunchy topping on yogurt
- Add milk and enjoy it like cereal
- Eat by the handful as an on-the-go snack
- Make a trail mix by adding nuts, dried fruits, and chocolate chip
- Smoothie bowl
- Give as a gift – fill a jar or a gifts bag
- Ice cream topping
Looking for more breakfast ideas?
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Date Syrup-Tahini Granola
- 2 cups (200g) rolled oats regular or gluten-free
- 2 Tablespoons chia seeds optional
- 1/4 cup (60ml) tahini paste (raw tahini)
- 2 Tablespoons (30ml) coconut oil melted
- 6 Tablespoons (60ml) date syrup or maple syrup
- 1/4 Teaspoon ground cinnamon
- a pinch of salt
- 1 cup (150g) mixed nuts and seeds like almonds, cashews, hazelnuts, and pecans
- Preheat the oven to 300F°/150C°.
- In a large bowl, mix all ingredients.
- Line a baking sheet with parchment paper.
- Transfer the mixture to the prepared pan and spread into an even layer. Gently press down on the granola with the back of a spatula or spoon.
- Bake until lightly golden, about 25-30 minutes, stirring occasionally.
- Remove from the oven and let the granola completely cool down before transferring it to an airtight container or a jar. The granola will further crisp up as it cools.
- Store the granola in an airtight container at room temperature for up to two weeks.