Date and Tahini Granola (Vegan Gluten-Free)
This Date and Tahini Granola is crunchy, golden and crispy, packed with nuts, seeds and chopped medjool dates. Flavoured with cinnamon and nutmeg, this homemade granola is naturally vegan, gluten-free and low sugar.
I love making my own granola recipes, and I thought it time for a brand-new flavour combination. I love all things tahini, and I wanted to add a different dried fruit into mix – enter the medjool date. It’s sticky and jammy and turns wonderfully crispy and slightly chewy once baked and compliments then “savouriness” of the tahini perfectly. I add in lots of different nuts and seeds for plant diversity and add minimal sweetness in the form of maple syrup. You won’t be able to stop eating this granola.
Why will I love it?
This granola is amazing:
- Golden, crispy and crunchy
- Thick, big clusters
- Tastes sweet, nutty and delicious
- Made with wholefood ingredients
- Much lower in sugar thank shop-bought granola
- Contains no additives or preservatives
- Packed with nuts and seeds for gut health diversity
- Sweetened with maple syrup and medjool dates
- Made in one bowl
- Takes 5 minutes of prep time
- Bakes in less than 30 minutes
- Delicious with dairy-free milk, yoghurt or on its own
- Naturally vegan, egg-free and dairy-free
- Easily nut-free and gluten-free
- Lasts 1-2 weeks
- An ideal edible gift for loved ones
If you already love the sound of this granola, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the granola:
- Rolled oats: as the base of the granola.
- Mixed nuts: I love mixing pecans, almonds and walnuts but you can use other nuts like Brazil, cashews and hazelnuts.
- Mixed seeds: I use a mix of sunflower, pumpkin and whole flaxseed.
- Hulled hemp seeds: these are great for overall health.
- Ground flaxseed: for omega-3 goodness.
- Cinnamon and nutmeg: together, these spices add a lovely subtly sweet flavour.
- Medjool dates: these adds chunks of sweetness throughout and turn chewy in the oven.
- Olive oil: this adds a rich almost buttery flavour and allows the granola to bake super crispy. You can try a nut or seed oil like macadamia or walnut oil. You can also use coconut oil, if you prefer.
- Tahini: the smoother and runnier, the better. This it naturally nut-free and tastes slightly savoury.
- Maple syrup: this makes the granola golden and crunchy and holds the clusters together.
- Salt: for flavour.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF certified oats. To make this nut-free, swap all of the nuts for extra mixed seeds, or half oats and half seeds.
How do I make this?
You can make this granola in a few steps:
- Chop the nuts and dates: and add to a mixing bowl.
- Stir all of the dry ingredients in the bowl: to combine.
- Add the wet ingredients to a saucepan: and warm through to combine.
- Pour then wet over the oats: and stir well.
- Press into a line baking tray: and make a compact layer.
- Bake for 25 to 30 minutes: turning the tray every 10 minutes.
- The granola will be golden, crispy and crunchy: when baked.
- Allow to cool fully: on a wire rack.
- Break apart with your hands: and eat or store in a sealed containe.
How long will it last?
Keep the granola in a sealed jar at room temperature for 1-2 weeks.
What other recipes can I try?
For more breakfast ideas:
- Pear Ginger Chocolate Overnight Oats
- Cinnamon Raisin Granola
- Cinnamon Apple Quick Soak Overnight Oats
- Strawberry Almond Granola
- Cherry Almond Baked Oats
Date and Tahini Granola (Vegan Gluten-Free)
This Date and Tahini Granola is crunchy, golden and crispy, packed with nuts, seeds and chopped medjool dates. Flavoured with cinnamon and nutmeg, this homemade granola is naturally vegan, gluten-free and low sugar.
Ingredients
- 150g rolled oats
- 120g mixed nuts, chopped (pecans, almonds and walnuts)
- 70g mixed seeds (whole flaxseed, sunflower and pumpkin seeds)
- 20g desiccated coconut
- 2 tbsp hulled hemp seeds
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- 3 medjool dates, pitted and chopped small
- A pinch of salt
- 60ml olive oil
- 60g runny, smooth tahini
- 60ml maple syrup
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- To a large mixing bowl, stir together the oats, nuts, seeds, coconut, hemp and flaxseed cinnamon, nutmeg and dates.
- Add the olive oil, tahini, maple syrup and salt to a saucepan and warm through until combined.
- Pour the wet mix into the oats and stir well to evenly coat all of the mixture.
- Spoon the granola onto the tray and press down well to form a compact layer of granola.
- Bake in the oven for 25-30 minutes, turning the tray around every 10 minutes. The granola will be firm to touch and golden brown all over.
- Remove from the oven and allow to cool fully.
- Once cold, break apart and store in a sealed jar for 1-2 weeks.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Date and Tahini Granola so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With granola love x
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