Big Cluster Tahini Date Granola

I'm here to tell you that you can stop buying granola because it is so easy to make at home! This homemade Tahini Date Granola is delicious, flavorful and nutritious, full of crunchy textures with chewy dates and packed with protein and fiber from nuts, seeds and rolled oats. I make granola with my son every single week - he loves it, but really it's for me! I love the crunch, I love the taste and I love how satisfying it is. This homemade granola is perfectly balanced as it's not too sweet and it's a bit savory from the nutty tahini with a hint of warm spice. If you love clustery granola, then this one is for you because it is extra clumpy. It is the perfect snack for any time of day. If you love making granola, try my Cranberry Chocolate Granola as well!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this recipe comes together so quickly with just two bowls. Homemade granola is so easy to make! You'll never need to get the store-bought version again!
• Healthy granola - there are plenty of nutritious ingredients that make up this granola recipe that you will feel so good about eating it.
• Keeps well - homemade granola has a long shelf life, so you can store it airtight for weeks, even months.
• Tahini granola - sesame seed paste adds delicious rich nutty flavor to give this granola a savory/sweet taste that pairs really well with sweet dates.
• Crunchy granola clusters - tahini also helps bind the oats together to make crunchy clusters.

INGREDIENTS FOR TAHINI DATE GRANOLA

• Rolled oats - regular large flake rolled oats are essential for this granola. Do not use quick oats because they are more finely ground and will absorb too much of the moisture and it will make the granola more crumbly.
• Cashews - cashews are so delicious with tahini and maple syrup, but feel free to use blend of nuts that you prefer like pecans, walnuts, hazelnuts and almonds.
• Coconut - some unsweetened shredded coconut adds wonderful flavor. I love the pairing of maple and coconut together.
• Walnuts - fresh walnuts are so buttery and delicious! You can also use pecans or replace it with more cashews or even almonds.
• Sunflower seeds - they are nutritious and delicious. You can substitute with pumpkin seeds also.

• Tahini - tahini is sesame seeds that are ground up finely into a thick paste. It looks like creamy nut butter, but it's not! Tahini is the star ingredient of this recipe, but if you want to use a nut butter in it's place, you can use a creamy, natural almond butter peanut butter or cashew butter.
• Maple syrup - I just love the combination of sesame and maple syrup! Just wait until you try it! Honey is another excellent option, but it will be a touch sweeter and if you wish to keep it vegan, then use maple syrup.
• Coconut oil - I use unrefined virgin coconut oil which has a lovely coconut fragrance. You can also use olive oil or vegetable oil. Since coconut oil is solid at room temperature, it gives the granola a nice crisp crunch, but liquid oil will also work.
• Spice - a bit of cinnamon and nutmeg add a warm flavor and fragrance. It really ties all of the flavors together.

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine the dry ingredients. Combine oats, nuts, sunflower seeds, spices and salt in a large bowl. Mix to blend well.
• STEP 2). Combine the wet ingredients. Combine tahini, maple syrup, coconut oil and salt in a small saucepan over low heat. Stir until it is just smooth and evenly combined. Remove from heat and pour it into the bowl with the oats. Stir until all of the oats, nuts and seeds are evenly coated.
• STEP 3). Add fruit. Fold in the dried dates.
• STEP 4). Bake. Spread the mixture evenly onto a large baking sheet and press it down firmly in an even layer. place in the cold oven while it preheats, then bake for 25-30 minutes until it feels dry and turns golden brown. Rotate the pan halfway during baking and toss the granola once if you prefer a looser texture.
• STEP 5). Cool. Transfer pan to a wire rack and let cool completely if you prefer clusters. If you prefer looser granola, let it cool for 5 minutes and then toss it. Once cooled, get under the granola with a spatula and lift it up to break it into clusters.

EXPERT BAKING TIPS

• Add 1 tablespoon of flour to get extra chunky clusters.
• Do not toss the granola during baking for big clusters. Press it down in an even layer in the pan and bake gently. Line the pan with parchment if you are worried about sticking.
• Rotate the pan to prevent burning in any one spot if your oven has hot spots.
• Do not over bake or it can burn easily. If your oven runs hot, then bake at 300 degrees F so it cooks evenly.
• Let the granola cool completely in the baking sheet before lifting up from the pan and breaking into clusters.
• Let cool completely before storing. If you store it while still warm it will steam and lose its crunchiness.

RECIPE FAQ

If you love oats, check out these recipes!

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Big Cluster Tahini Date Granola

Christina Marsigliese

This Tahini Date Granola is chunky, delicious, flavorful and nutritious, full of crunchy textures with chewy dates and packed with protein and fiber from nuts, seeds and rolled oats.

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings 8 cups

Ingredients

  

• 3 cups (300g) rolled oats
• 1 cup (130g) raw cashews
• ½ cup (55g) raw walnuts, roughly chopped
• ½ cup (60g) chopped peanuts or pecans
• ½ cup (45g) unsweetened desiccated coconut
• ⅓ cup (50g) sunflower seeds
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup (56g) coconut oil
• ½ cup (120ml) maple syrup or honey (note: if you use honey, it will be sweeter so you can use 1 tablespoon less with the same results)
• ⅓ cup (80ml) sesame seed paste (tahini)
• ¼ teaspoon salt
• 1 cup (120g) chopped pitted dates soaked in warm water for 10 minutes

Instructions

 

• Combine rolled oats, cashews, chopped walnuts, chopped peanuts, coconut, sunflower seeds, cinnamon and nutmeg in a large bowl. Mix it all together so it is evenly blended.
• Combine coconut oil, honey, tahini and salt in a small saucepan over medium heat and stir constantly just until the coconut oil is completely melted and the mixture is smooth.
• Pour the wet ingredients into the bowl with the oat mixture and mix thoroughly until everything is well coated. Drain the chopped dates well and mix them in.
• Spread the granola onto a 12x17-inch baking sheet in an even layer. You can line it with parchment paper if you are worried about sticking, but I often just press it into my non-stick or seasoned baking tray. Press it down firmly into the pan corner to corner.
• Place in a cold oven and turn it on to 325°F. Once it reaches temperature (i.e. once it is pre-heated), continue to bake undisturbed for 15 minutes, then rotate the pan and continue baking for 10-15 minutes until golden brown. It will still feel soft, but it should not feel tacky.
• NOTE: if you prefer a looser granola, toss it halfway through baking when you go to rotate the pan.
• Remove from oven and cool COMPLETELY before lifting it off of pan. It will firm up as it cools and then you will be able to break it into large clusters. Use a firm spatula or flat wooden spoon spatula to get underneath the granola, lift it and break it up. Store it in airtight jars or containers in a cool dry place.