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

Cook Time: 30

Servings: 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.