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Gluten-Free Tahini Granola

Author Samah Dada


  • 2 cup gluten-free rolled oats
  • 1/2 cup mixed nuts, slightly crushed I used a mix that included cashews, almonds, pecans, and hazelnuts but you can feel free to use your favorite combination of choice
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup unsweetened coconut flakes
  • 1 TBSP chia seeds
  • 1/3 cup tahini
  • 1/3 cup honey you can use maple syrup if you prefer or if you're vegan
  • 2 tbsp olive oil
  • 1/2 tsp vanilla extract


  1. Preheat oven to 300 degrees. 

  2. Slightly crushed mixed nuts into smaller pieces. An easy way to do this is to put them in a ziploc bag and crush them using the bottom of a measuring cup (get your aggression out...)

  3. Add crushed mixed nuts to a bowl with the rolled oats, pumpkin seeds, coconut, and chia seeds. Set aside. 

  4. In a medium bowl, mix together tahini, honey, olive oil, and vanilla extract. 

  5. Combine the wet mixture with the dry ingredients, and mix until thoroughly coated. 

  6. Spread granola mixture on to a rimmed baking sheet. Bake for 25-30 minutes, stirring every 7-10 minutes. Remove granola when the oats look nicely toasted and golden. When granola comes out of the oven, don't stir it again until it is cooled! This is so that we get those clusters to remain. 

  7. Cool for 20 minutes. Store in an air-tight container. It stays good for up to a week (if you can make it last that long...)