Tahini Granola! Yes, I am SO excited to share this new healthy granola recipe with you all because it is SO good. It’s crunchy, vegan, naturally sweetened, and full of good-for-you-ingredients. 

Photograph of pumpkin seeds in a white bowl and scooped into a spoon

So I have a confession to make.

I’m a nut butter addict. Peanut butter, almond butter, cashew butter, you name it and I’ll devour it.

So after a come-to-Jesus moment last year I decided to swear off peanut butter for a month. Then it turned into 2 months, then 3, you get it. Well, it’s been almost a year since I’ve bought a jar of peanut butter and in that time I’ve had less than a shmear of peanut butter (except for a few weekends ago at my parents. They were out of eggs…so back off, I had no choice!).

Now I know it sounds insane, but really, there’s no self-control. Every once in a while I’ll pick up a jar of almond butter and enjoy it for one glorious week … before it’s gone.

Photograph of a strawberry yogurt parfait with granola layered in a Ball jar

Photograph of granola spilling out of a large glass jar into a marble table

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Photograph of granola spilling out of a large glass jar into a marble table

Tahini & Maple Granola

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 5½ cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


This crunchy granola is naturally sweetened and made with only whole grains. Healthy and wholesome, this granola is also incredibly delicious.



2 cup old fashioned oats (certified gluten-free if needed)

¾ cup raw pecans

½ cup raw pepitas

¼ cup pure maple syrup

¼ cup tahini

1 tablespoon olive oil

1 teaspoon ground cardamom

1 teaspoon pure vanilla extract

½ teaspoon kosher or Himalayan salt


Preheat oven to 350°F. Line a baking sheet with parchment paper and coat with nonstick spray.

Pulse pecans in a food processor until chunky (about 8 pulses), add oats to processor and pulse to break up (about 5 pulses). Transfer pecans and oats to a large mixing bowl and stir in pumpkin seeds, maple syrup, tahini, oil, cardamom, vanilla, and salt.

Spread in an even layer on prepared baking sheet and bake 25–30 minutes, stirring halfway through. Cool completely then transfer to an airtight container; store at room temperature for 2–3 weeks.


  • Serving Size: ¼ cup
  • Calories: 133
  • Sugar: 3g
  • Sodium: 58mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: omg

Keywords: Tahini Granola, Tahini recipe

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Photograph of a strawberry yogurt parfait with granola layered in a Ball jar

One last note:

With the new year off to a running start it’s easy to get caught up in the pace of day to day life. This year I am making it a priority to acknowledge and focus on what makes me happy. I can’t commit to slowing down, it’s not really in my nature, but I can make a point to find and create space for happiness.

Check out this podcast from TED Radio Hour (not affiliated at all), that focuses on happiness, “it is not happiness that makes us grateful, it’s gratefulness that makes up happy”.


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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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