This tahini granola is a grown-up twist on crunchy childhood favourites. Loaded with nuts and seeds, it makes a wholesome breakfast or snack that will keep you satisfied until lunch. The sesame, citrus and honey combination brightens cold winter mornings and lifts simple bowls of yoghurt or milk.
The clusters are satisfyingly crunchy without being overly sweet. The tahini and sesame provide a slightly savoury, nutty depth balanced by a gentle hum of honey and bright citrus notes.
This is a flexible, easy-to-make recipe that stores well in an airtight container for weeks, making it perfect for batch baking on a weekend. Try different nuts, seeds or sweeteners to suit your pantry and dietary needs.
Let’s get baking — this tahini granola is likely to become a breakfast staple.
Why I love tahini granola
- Flexible recipe: Swap ingredients freely to use what you have. Replace nuts, seeds or nut butter to create your favourite combination.
- Dietary options: Naturally dairy-free and gluten-free when using certified gluten-free oats. Make it vegan by omitting the egg white or using whipped aquafaba, and swap honey for maple syrup.
- Wholesome indulgence: The aroma and sesame-rich flavour recall a Middle Eastern bakery — crunchy oatmeal clusters with tahini are irresistible.
Whip up a batch of this chunky tahini granola for an easy, nourishing breakfast or a crunchy snack. It outshines many store-bought options and stays fresh for days in a sealed jar.
Ingredients
- Oats: Use old-fashioned rolled oats (not quick oats). Choose gluten-free rolled oats if you need them to be gluten-free.
- Buckwheat: Buckwheat groats crisp up nicely when toasted and add an extra crunch.
- Seeds: Sesame seeds double the tahini flavour; sunflower or pumpkin seeds work too.
- Nuts: Flaked or chopped almonds are traditional here, but feel free to use cashews, peanuts or your favourite nuts.
- Salt: A pinch of fine sea salt enhances the nutty, slightly savoury profile.
- Egg white: Whisked egg white helps form clumps and crunchy clusters; omit or replace with aquafaba for a vegan version.
- Orange juice and zest: Use 2 tablespoons of orange juice and about ½ tablespoon zest to add bright citrus notes.
- Tahini: The star ingredient — sesame paste brings deep, nutty flavour. You can make tahini at home from roasted sesame seeds if you prefer.
- Honey: Honey adds a gentle sweetness. Substitute maple syrup or brown rice syrup for a vegan option, or use brown sugar dissolved into the wet ingredients if you don’t mind refined sugar.
- Olive oil: Any mild oil works; avoid toasted sesame oil, which is too strong here.
Variations
Swap the buckwheat for more oats. Buckwheat adds extra texture, but you can simply increase the oats if you prefer.
No oranges? Replace the orange juice and zest with a teaspoon of rose water or orange blossom water for a Persian-inspired twist. Alternatively, use a teaspoon of vanilla extract and a pinch of cardamom or cinnamon for a more classic profile.
Different nuts and seeds. Use roughly chopped almonds, cashews or peanuts. Swap sesame seeds for sunflower or pumpkin seeds depending on what you have.
Plant-based option. Omit the egg white or replace it with 3 tablespoons of whipped aquafaba. Swap honey for maple or brown rice syrup.
Tropical version. Stir in coconut flakes during the last 5–10 minutes of baking and replace olive oil with melted coconut oil.
Make it sweeter. If you prefer a sweeter granola, add chocolate chips or dried fruit after the granola has cooled.
No tahini? Substitute peanut butter, almond butter or Chinese sesame paste in equal amounts. Each will change the flavour slightly but still yield delicious clusters.
How to make tahini granola
This homemade granola is simple and reliable. Mix the wet ingredients until smooth, combine with the dry mix, spread on a baking sheet and bake low and slow for crunchy clusters.
Step 1: Prep the oven
Preheat the oven to 325 °F (160 °C) for a conventional oven. For a small fan oven, reduce to 300 °F (150 °C). Low, steady heat gives the best crunch without burning.
Line a rimmed baking sheet with parchment paper. A half-sheet pan works well; a larger tray will cook the granola more quickly, so watch it towards the end.
Step 2: Make the tahini mixture
Whisk the egg white until frothy (or skip if vegan). Add tahini, honey, olive oil, 2 tablespoons orange juice and ½ tablespoon orange zest. Whisk until the mixture is smooth and homogenous.
Step 3: Make the granola mixture
Combine rolled oats, buckwheat, nuts, sesame seeds and salt in a large bowl. Pour the tahini mixture over the dry ingredients and stir until everything is evenly coated.
Spread the mixture evenly on the prepared baking tray.
Step 4: Bake the granola
Place the pan on the middle oven rack. After 20 minutes, rotate the tray and bake 10 more minutes. Remove the tray and stir gently with a flipping motion to preserve chunky clusters and move darker edges toward the centre.
Bake another 10 minutes, stir again, then return to the oven for a final 5–10 minutes until the granola is golden all over. Allow it to cool completely on the tray — it will crisp as it cools.
Storage
Store cooled granola in an airtight container at room temperature for up to a month. For longer storage, freeze in a sealed bag or container for a few months — useful in humid climates to maintain crunch.
Can I double the recipe?
Yes. Increase the baking surface area by using two half-sheet pans or one full-sheet pan. If both trays won’t fit side-by-side, place them on different racks and swap positions when you stir.
Serving suggestions
This granola is excellent with Greek yoghurt — stir any leftover orange juice into the yoghurt for extra brightness. Top the yoghurt with granola, drizzle with honey and add extra orange zest if you like.
Serve with milk or oat milk and fresh berries for a quick breakfast, or snack on crunchy granola clusters straight from the jar.
Enjoy your orange tahini granola any way you prefer — it’s versatile, nourishing and delicious.
Frequently asked questions
Tahini is a paste made from hulled sesame seeds ground into a smooth, runny paste with a mild, nutty flavour.
Substitute honey with maple syrup, brown rice syrup or agave. If using brown sugar, dissolve it into the wet ingredients over gentle heat before mixing.
Binders like oil and a sweetener help clusters form, but protein such as whisked egg white or aquafaba creates better, chunkier clusters.
Serve granola with milk or yoghurt, fresh fruit and a drizzle of honey, or enjoy it as a crunchy snack on its own.
To encourage chunky clusters, add a protein binder like whisked egg white or aquafaba, mix evenly and bake at a low temperature without over-stirring.
Try more recipes with tahini
- Roasted cauliflower with tahini
- Miso tahini salad dressing
- Green tahini sauce
- Tomato cucumber tahini salad
- Falafel pita sandwich with tahini sauce
- Harissa hummus (with tahini)
Tahini Granola Recipe
Equipment
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Baking sheet – A half-sheet pan is the perfect size.
Ingredients
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)
Instructions
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Heat the oven to 325 °F (160 °C) and line a rimmed baking tray with parchment paper. Larger trays will cook the granola faster, so watch it near the end.
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Add all the dry ingredients to a large bowl and mix.
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Whisk the egg white until frothy (or skip). Add tahini, honey, olive oil, 2 tablespoons orange juice and ½ tablespoon zest. Whisk until smooth.
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Mix the wet ingredients into the dry until everything is evenly coated, then transfer the mixture to the lined baking tray.
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Bake on the middle rack. After 20 minutes, rotate the tray and bake 10 more minutes.
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Remove the pan and stir gently to preserve clusters, moving darker edges to the centre. Bake another 10 minutes, stir again, then return to the oven for a final 5–10 minutes until golden.
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Allow the granola to cool completely on the tray; it will continue to crisp as it cools. Store in a sealed container for up to a month, or freeze for longer storage.
Notes
- This recipe is tested in a conventional oven; reduce temperature for fan ovens.
- Omit the egg white for fewer clusters, or use 3 tablespoons whipped aquafaba for a vegan binder.
- If doubling the recipe, use two trays or a larger tray; crowded pans crisp more slowly.
- Only 2 tablespoons of orange juice are needed — use any leftover juice in yoghurt for serving.