Description

This homemade granola recipe combines wholesome rolled oats, nuts, seeds, and dried fruits, all toasted to perfection with a flavorful blend of olive oil and tahini. Sweetened naturally with honey and brown sugar, and spiced with cinnamon and cardamom, this granola is a delicious, crunchy snack or breakfast topping that’s easy to make and packed with nutrients.

Ingredients

Scale

Dry Ingredients

2 1/2 cups old-fashioned rolled oats
3/4 cup shelled pistachios
3/4 cup walnuts
1/2 cup sunflower seeds
3 tablespoons raw sesame seeds
1 cup unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup packed light brown sugar

Wet Ingredients

3/4 cup honey (warmed to become runny)
2/3 cup tahini
1/2 cup extra virgin olive oil
2 teaspoons pure vanilla extract

Additions

1/2 cup chopped Medjool dates (about 6 dates, pitted and chopped)
1/2 cup dry cranberries or cherries

Instructions

Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for toasting the granola.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, pistachios, walnuts, sunflower seeds, sesame seeds, and coconut flakes, ensuring an even distribution of all dry components.
Prepare Wet Mixture: In a separate bowl, whisk together the warmed honey, tahini, extra virgin olive oil, vanilla extract, brown sugar, ground cinnamon, and cardamom until smooth and well combined.
Combine Mixtures: Pour the wet mixture over the dry ingredients, then toss thoroughly to coat the oats and nuts evenly with the honey-tahini mixture.
Spread and Bake: Spread the coated granola mixture evenly in a single layer on a large sheet pan. Place in the oven and bake, stirring every 7 to 10 minutes to ensure even toasting, until the granola turns golden and fragrant. This process typically takes between 30 to 45 minutes.
Cool and Add Fruits: Remove the baked granola from the oven and let it cool completely on the sheet pan; it will crisp as it cools. Once cooled, break the granola into clusters and gently mix in the chopped Medjool dates and dry cranberries or cherries.

Notes

Stirring every 7 to 10 minutes during baking prevents burning and promotes even toasting.
Ensure the honey is warmed to a runny consistency to facilitate easy mixing with tahini and oil.
Store the granola in an airtight container at room temperature for up to two weeks for best freshness.
You can substitute dried cranberries with other dried fruits like cherries, raisins, or apricots according to your preference.
For a nuttier flavor, you can toast the nuts and seeds separately before mixing.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: homemade granola, granola recipe, healthy breakfast, tahini granola, olive oil granola, nutty granola, baked granola