Dinner

Homemade Granola with Olive Oil and Tahini Recipe

ByHugo Harnd March 16, 2026March 16, 2026

Introduction

This homemade granola combines the rich flavors of olive oil and tahini for a unique twist on a classic breakfast staple. Packed with nuts, seeds, and dried fruit, it’s a crunchy, wholesome treat perfect for mornings or snacking.

A close-up view of a baking tray filled with granola spread out in a single layer, showing clusters of oats mixed with chunks of nuts and dried fruits. The granola is golden brown with a crunchy texture, and there are visible pieces of dark red dried cranberries scattered evenly across the surface. The tray is white and rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups old-fashioned rolled oats
¾ cup shelled pistachios
¾ cup walnuts
½ cup sunflower seeds
3 tablespoons raw sesame seeds
1 cup unsweetened coconut flakes
¾ cup honey (warmed so it’s runny)
2/3 cup tahini
½ cup extra virgin olive oil
2 teaspoons pure vanilla extract
½ cup packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon cardamom
½ cup chopped Medjool dates (about 6 dates, pitted and chopped)
½ cup dry cranberries or cherries

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the oats, pistachios, walnuts, sunflower seeds, sesame seeds, and coconut flakes.
Step 3: In a separate bowl, mix together the warmed honey, tahini, olive oil, vanilla extract, brown sugar, cinnamon, and cardamom until smooth.
Step 4: Pour the wet mixture over the dry ingredients and toss well to coat everything evenly.
Step 5: Spread the mixture in a single layer on a large baking sheet. Bake for 30 to 45 minutes, stirring every 7 to 10 minutes, until golden and toasted.
Step 6: Remove from the oven and let cool completely. Once cooled, break the granola into clusters and stir in the chopped dates and dried cranberries or cherries.

Tips & Variations

For extra crunch, toast the nuts separately before mixing them in.
Swap pistachios and walnuts for almonds or pecans if preferred.
Add a pinch of salt to balance the sweetness.
Try other dried fruits like apricots or raisins based on what you have.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. To refresh the crunch, warm it briefly in the oven before serving. You can also freeze it for longer storage and thaw before use.

How to Serve

A close-up view of crunchy granola spread evenly across a white baking tray, showing a mix of golden brown oats, light and dark nut pieces, and clusters that give a rough texture. Scattered throughout are small, deep red dried berries adding contrast to the warm browns. The tray rests on a white marbled surface, and the granola appears toasted with a slightly shiny finish in parts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of olive oil?

Yes, you can substitute olive oil with other mild-flavored oils like avocado or sunflower oil, but extra virgin olive oil adds a distinctive taste that pairs well with tahini.