This tahini granola puts a grown-up twist on crunchy childhood favourites. Loaded with nuts and seeds, it’s a nutritious breakfast or snack that will keep you satisfied until lunch. The combination of sesame, citrus and honey lifts dull winter mornings and adds a bright, nutty note to your bowl.
The clusters are satisfyingly crunchy without being overly sweet — a hint of savouriness balances the gentle honey sweetness for a rounded flavour profile.
This is a flexible, easy recipe you can adapt to what you have on hand. Stored in an airtight container, it keeps well for weeks, making it a reliable pantry staple.
Let’s get started — this tahini granola is destined to become your go-to breakfast.
Why I love tahini granola
- Flexible recipe: Swap ingredients freely to suit what you have. Use different nut or seed butters, switch nuts and seeds, or adjust flavourings to make the granola your own.
- Dietary friendly: The base recipe is naturally dairy-free and can be gluten-free if you use certified gluten-free rolled oats. To make it vegan, omit the egg white and use aquafaba, and replace honey with pure maple syrup.
- Wholesome indulgence: The aroma and sesame notes evoke a Middle Eastern bakery. The crunchy oatmeal clusters deliver satisfying texture and depth of flavour you won’t miss in store-bought granola.
Make a batch of this chunky tahini granola and enjoy a wholesome, flavourful breakfast — it’s one of the best granolas for snacking and a clear upgrade over many store-bought options.
Ingredients
- Oats: Use old-fashioned rolled oats (not quick-cooking oats). Choose gluten-free rolled oats if you need the recipe to remain gluten-free.
- Buckwheat: Buckwheat groats are a grain-like seed that toast up crisp and add great texture.
- Seeds: Sesame seeds amplify the tahini’s nutty flavour; sunflower or pumpkin seeds are good alternatives.
- Nuts: Flaked almonds suit the profile well, but chopped almonds, cashews or peanuts work too.
- Salt: A small amount of fine sea salt lifts the flavours. Use kosher salt to taste if preferred.
- Egg white: Whisked egg white helps form crunchy clusters. Omit or replace with aquafaba for a vegan option.
- Orange juice and zest: Use 2 tablespoons of juice and about ½ tablespoon zest for a fresh citrus note. Any leftover juice can be stirred into yoghurt when serving.
- Tahini: The key ingredient — a paste made from ground sesame seeds — brings a rich, nutty depth. If you make your own, roast and grind hulled sesame seeds until smooth.
- Honey: Honey pairs beautifully with orange and tahini. Substitute maple syrup or brown rice syrup for a vegan version; if using brown sugar, warm the wet mixture briefly to dissolve the sugar before combining with dry ingredients.
- Olive oil: Use a mild-flavoured oil. Avoid toasted sesame oil, which is too intense here.
Variations
More oats: If you don’t have buckwheat, increase the rolled oats for a more traditional granola texture.
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 vanilla extract with a pinch of ground cardamom or cinnamon.
Different nuts and seeds: Use chopped almonds, cashews or peanuts in place of flaked almonds. Swap sesame for sunflower or pumpkin seeds if needed.
Vegan option: Use 3 tablespoons whipped aquafaba in place of one egg white and swap honey for maple or brown rice syrup.
Tropical version: Stir in coconut flakes during the final minutes of baking and use melted coconut oil instead of olive oil.
Sweeter finish: If you prefer sweeter granola, fold in chocolate chips or dried fruit after the granola has cooled.
No tahini? Substitute an equal amount of peanut butter, almond butter, or another seed butter. Chinese sesame paste can be used but has a stronger, different flavour.
How to make tahini granola
This recipe is simple and forgiving. Combine the wet ingredients until smooth, mix with the dry ingredients, spread on a baking sheet and bake low and slow for crunchy, golden clusters.
Step 1: Prep the oven
Preheat the oven to 325°F (160°C). A low, slow bake yields the best crunch without burning. If you use a fan (convection) oven, reduce the temperature to 300°F (150°C).
Line a rimmed baking sheet with parchment paper. A half-sheet pan works well; a larger surface area cooks faster, so monitor the granola near the end of baking.
Step 2: Make the tahini mixture
Whisk the egg white in a medium bowl until frothy. Add tahini, honey, olive oil, 2 tablespoons orange juice and ½ tablespoon orange zest. Whisk until smooth and fully combined.
Step 3: Make the granola mixture
In a large bowl, combine the rolled oats, buckwheat, nuts, sesame seeds and salt. Pour the tahini mixture over the dry mix and stir until all ingredients are evenly coated. Spread the mixture in an even layer on the prepared baking sheet.
Step 4: Bake the granola
Place the tray on the middle rack. After 20 minutes, rotate the tray for even cooking and bake 10 more minutes. Remove the pan and gently stir with a flipping motion to preserve clusters, moving darker edges toward the centre. Bake another 10 minutes, stir again, then return to the oven for a final 5–10 minutes until evenly golden.
Allow the granola to cool completely on the tray; it will continue to crisp as it cools.
Storage
Once fully cooled, transfer granola to an airtight container or jar and store at room temperature for up to a month. For longer storage or in humid climates, freeze the granola for several months.
Can I double the recipe?
Yes. To double, increase the baking surface area by using two half-sheet pans or one large sheet pan. If both trays won’t fit side by side, bake them on separate racks and rotate positions when you stir.
Serving suggestions
I like this granola with Greek yoghurt; stir any leftover orange juice into the yoghurt for an extra citrus hit. Scoop yoghurt into a bowl, top with tahini granola and a drizzle of honey, and add more orange zest if you like.
Serve also with milk or oat milk, or sprinkle over fresh berries and seasonal fruit. And of course, it’s perfect straight from the jar as a crunchy snack.
Enjoy your orange tahini granola however you prefer — and feel free to share your favourite way to eat it in the comments.
Frequently asked questions
Tahini is a smooth paste made from hulled sesame seeds. It has a mild, nutty flavour and a looser consistency than most nut butters.
Use maple syrup, brown rice syrup or agave syrup as a substitute for honey. For brown sugar, warm it with the wet ingredients to dissolve before combining.
Oil and sweeteners help bind granola, but adding protein such as whisked egg whites or aquafaba produces larger, crunchier clusters.
Serve granola with milk or yoghurt, top with fresh fruit and a drizzle of honey, or enjoy it alone as a snack.
If it lacks clusters, add a binding protein like whisked egg white or aquafaba and bake at a low temperature, mixing gently between bake intervals to encourage chunk formation.
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 cook faster, so keep an eye toward the end of baking.
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Combine all dry ingredients in a large bowl and mix to combine.
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Whisk the egg white until frothy in a separate bowl. Add tahini, honey, olive oil, 2 tablespoons orange juice and ½ tablespoon orange zest, then whisk until smooth.
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Pour the wet mixture over the dry ingredients and stir until evenly coated.
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Spread the mixture on the lined tray and place it on the middle oven rack.
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After 20 minutes, rotate the tray and bake 10 more minutes.
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Remove the pan and gently stir in a flipping motion to preserve chunky clusters, moving darker edges to the centre. Bake another 10 minutes and stir again.
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Return to the oven for a final 5–10 minutes until golden all over, then cool completely on the tray. Store in a sealed container for up to two weeks.
Notes
- This recipe is tested in a conventional oven; reduce temperature if using a fan/convection oven.
- You can omit the egg white or use 3 tablespoons whipped aquafaba for a vegan alternative.
- See the ingredients and variations sections for more substitutions and ideas.
- A crowded baking sheet takes longer to crisp. If doubling the recipe, use two trays or a larger tray if your oven allows.
- Use only 2 tablespoons of orange juice in the recipe; reserve any extra for serving with yoghurt.
This tahini granola is inspired by sesame crumble ideas from Falastin by Sami Tamimi and Tara Wigley.
More breakfast recipes you’ll love
If you enjoyed making tahini granola, try another simple breakfast recipe for variety.
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Peanut Butter Granola -
Miso Scrambled Eggs
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Harissa shakshuka with feta
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Kuku sabzi (Persian herb frittata)
