DATE AND TAHINI GRANOLA
Date and Tahini Granola offers a luscious marriage of flavours, combining naturally sweet chopped dates with creamy tahini, toasted oats and nutty sesame seeds. Gently baked to golden crispness, every spoonful delivers energy, fibre and wholesome nutrition. The dates add a chewy texture and caramel sweetness, while tahini lends a deep, roasted sesame richness, beautifully balanced by a touch of honey. Toasted sesame seeds provide a satisfying crunch and distinct Middle Eastern character. Ideal for breakfast, a snack or as a yoghurt topping, this granola is ready in just a few simple steps. It’s perfect for meal prepping, packed lunches or gifts in glass jars. With minimal ingredients and effortless preparation, this recipe is adaptable to various dietary needs, including vegan, nut-free and seed-focused options. Enjoy a nutritious, energising start to the day or a wholesome pick-me-up any time!
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Ramadan, Family Reunion, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Vegan, Healthy, High Fibre, Kid Friendly, Quick & Easy, Low Sodium
DISH TYPE
Cobbler / Crumble
INGREDIENTS
The preparation of Date and Tahini Granola involves the following ingredients:
- 30 g rolled oats
- 10 g chopped dates
- 1 teaspoon tahini
- 1 tablespoon honey
- 1 teaspoon sesame seeds
FULL NUTRITIONAL INFORMATION
- Calories: 249.8 kcal
- Fat: 6.3 g
- Saturated Fat: 0.9 g
- Carbohydrate: 47 g
- Sugar: 24.4 g
- Sodium: 7.9 mg
- Fiber: 4.4 g
- Protein: 5.7 g
- Calcium: 72.3 mg
- Iron: 2.5 mg
- Potassium: 222.7 mg
PREPARATION
- Preheat The Oven: Heat to 160°C (fan 140°C) or 325°F. Line a small tray with parchment paper to ensure easy removal and even baking.
- Mix Dry Ingredients: In a bowl, combine the oats and sesame seeds. Stir to distribute evenly.
- Add Dates: Stir in chopped dates to disperse them throughout the mixture.
- Stir In The Tahini And Honey: Combine the tahini and honey (or maple syrup) until smooth, then drizzle it over the oat mixture, stirring until everything is evenly coated and slightly sticky.
- Spread On Tray: Spread the granola in a thin, even layer on the lined tray to ensure consistent baking.
- Bake: Bake for 15 to 18 minutes, stirring once halfway, until edges are golden and oats are toasted.
- Cool Completely: Remove from oven. Let the granola cool fully on the tray—it will crisp as it cools. Break into clusters.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Date and Tahini Granola:
- Use Finely Chopped Dates: Ensure dates are finely chopped so they coat oats evenly and don’t clump.
- Uniform Toasting: Stir halfway for uniform toasting and a crunchy texture.
- Use Silicone Spatulas: Use silicone spatulas, which are easy to scrape sticky mixture without waste.
VARIATIONS
- Nut-Free: Already free of nuts; add pepitas or sunflower seeds for extra texture.
- Extra Crunch: Add chopped pistachios, almonds or walnuts after baking.
- Spiced Addition: Stir in a pinch of cinnamon or cardamom when mixing for an aromatic twist.
- Vegan Swap: Substitute honey with maple syrup that’s equal in measure.
- Moisture Balance: For chewier texture, add a few chopped dates after baking and gently press into clusters using baking paper.
PREPPING AND STORAGE
- Room Temperature: Once cooled, store in an airtight jar at room temp for up to 7 days. Keep out of sunlight and humidity.
- Refrigeration: In warm climates, refrigerate for up to 10 days to retain crunch.
- Freezing: Freeze in sealed bags or containers for up to 1 month; thaw at room temperature before use.
- Portioning: Divide into single-serve jars or snack packs to simplify breakfast prep or grab-and-go snacks.