If you’ve been following me for a while, you know I start most mornings the same way: a bowl of yogurt, whatever seasonal fruit I have on hand, and a generous handful of this coconut tahini granola. It’s one of those staples I always come back to—simple to make, deeply satisfying, and endlessly adaptable. The tahini adds a rich, nutty depth that sets it apart from your average granola, while coconut, seeds, and a mix of natural sweeteners like silan and maple syrup help everything toast up into perfectly golden clusters. It’s crunchy, just sweet enough, and makes even the simplest breakfast feel a little more special. Plus, it keeps well for days, so once you make a batch, you’re set for the week.
Coconut Tahini Granola with Nuts and Seeds (Easy Homemade Recipe)
This coconut tahini granola is perfectly crunchy, lightly sweet, and packed with nuts and seeds. Made with tahini, coconut, silan, and maple syrup, it has a rich, toasty flavor that pairs perfectly with yogurt and seasonal fruit. It’s simple to make, keeps well, and is the kind of staple you’ll want on hand for easy, feel-good breakfasts.
Ingredients
- 2 cups rolled oats
- 3 cups dried coconut flakes
- 1 cup pecans
- 1 cup sliced almonds
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 2/3 cup tahini
- 1/3 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup silan (date syrup)
- 2 tsp vanilla extract
- 2 tsp kosher salt
- 1/4 cup dried currants
- 1/4 cup tart dried cherries
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together rolled oats, dried coconut flakes, pecans, sliced almonds, pepitas, sunflower seeds and sesame seeds. Set aside.
- In another large bowl, whisk together tahini, olive oil, maple syrup, silan, vanilla extract and kosher salt until well combined.
- Pour rolled oats and coconut mixture into tahini mixture and folder together using a rubber spatula.
- Spread the wet mixture on a parchment lined sheet tray in an even layer. Bake in the oven for 20 minutes. While the nuts and oats bake, use your spatula to move around the mixture from the edges to the center every 5 minutes, so that it doesn't burn.
- Remove the tray from the oven and add in dried fruits, mixing the granola and fruits on the tray with a spatula. Allow the granola to cool and harden and store in several jars with tight fitting lids.
Notes
This recipe was adapted from Sababa by Adeena Sussman, my very favorite cookbook author.
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