A bit like olive oil granola, this isn’t particularly sweet – it’s verging on savoury, the way I think granola should be. If you prefer a sweeter snack or breakfast, add that with the toppings (it’s an easy way to control added sugar).
Try mixing this with frozen blueberries for a really simple breakfast or snack. I like to serve with oat milk or coconut yogurt (in my cookbook, pg. 228), and, of course, with extra orange slices if you have it.
- Rolled Oats: use certified GF if needed. Quick cook don’t work well here, nor do steel cut.
- Seeds: recommended are sunflower and sesame, but any seeds will work.
- Spices: simply cinnamon and salt – see below for a note on added salt. More spices could be added (the original recipe used cardamom and sumac).
- Tahini: any kind of tahini, but choose one you like the taste of, as it does come through.
- Date Syrup: or maple syrup. Use honey in a pinch but it does make the granola rather sweet.
- Orange: both zest and juice. This adds a bit more sweetness, sub at your own risk.
- Olive Oil: just a touch. Other oils can be substituted but I haven’t tried with butter (vegan or otherwise).
Step by Step
If you can’t see the accompanying video due to loading issues, watch it here.
Notes and Substitutions
I cannot stress enough that you must like the tahini you use. Black, brown, or white, it doesn’t matter, as long as you like the taste. You will taste it!
Regarding the amount of salt added – if the tahini is salted, you’ll probably want to reduce the extra salt by half. Do this based on your personal preferences.
Any seeds or nuts can be used in place of sesame and sunflower. I like the pairing of sesame seeds with the tahini. If you want to add dried fruit, mix it into the granola after fully cooling. It can’t be baked as it will burn in the oven.
This is not a very clumpy granola. To store, keep it in an airtight container at (cool) room temperature for a couple of weeks, or refrigerate for up to a month.
More Easy Granola Recipes
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Tahini Granola with Orange
- 60 grams date syrup (or maple)
- 3 tablespoons tahini
- 1 tablespoon olive oil
- Zest of an unwaxed orange
- Juice of an orange ~60ml / 1/4 cup
- 200 grams rolled oats
- 80 grams sesame seeds
- 80 grams sunflower seeds
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- Preheat the oven to 150°C (300°F) and line a large baking sheet with parchment paper.
- Add the date syrup, tahini, olive oil, orange zest, and orange juice to a mixing bowl. Whisk well.
- Add the oats, sesame seeds, sunflower seeds, cinnamon, and salt to the bowl. Use a spatula or wooden spoon to mix until combined.
- Transfer the granola to the prepared baking sheet and spread into an even layer. Bake for 30-35 minutes, or until lightly golden. It will still be slightly sticky but will crisp up as it cools.
- Let the granola cool completely on the baking sheet, then transfer to an airtight container to store.
This post was originally published in January 2018. It has been updated with some slight improvements to the recipe, new pictures, and a video, as of January 2022.