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Date Syrup-Tahini Granola

Date Syrup-Tahini Granola

Once you make a batch of homemade granola, you’ll never look back!
Kosher, Pareve, Vegan
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Course: Breakfast, Snack
Cuisine: American, Middle Eastern
Keyword: Easy Breakfast
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 2.5 cups


  • 2 cups (200 grams) rolled oats regular or gluten-free
  • 2 tablespoons chia seeds optional
  • 1/4 cup (60 ml) tahini paste (raw tahini)
  • 2 tablespoons (30ml) coconut oil melted
  • 6 tablespoons (60 ml) date syrup or maple syrup
  • 1/4 teaspoon ground cinnamon
  • a pinch of salt
  • 1 cup (150 grams) 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.