Cinnamon-Spiced Tahini Granola

Cinnamon-spiced granolaMaking homemade granola is super quick and easy. This version has the addition of tahini, bringing a beautiful roasted sesame flavour to the mix. Tahini, or ground sesame paste, is quickly gaining in popularity for its taste, versatility and, nutritional benefits. It’s a great source of calcium and protein, making it an ideal choice for vegans.

Tahini’s versatility lends itself to many desserts, salad dressings and of course, granola. When whipping up a fresh batch I throw in whatever I have in the pantry at the time. The beauty is any nut or seed (or even dried fruit) in any quantity will work beautifully. Customise the recipe to suit your personal taste, dietary needs and pantry ingredients.

This recipe is gluten free (when quinoa flakes are used over oats), dairy free, vegan friendly and refined sugar free.

Serves 8


  • ¼ cup tahini (I use Mayvers brand, unhulled tahini)
  • ½ cup organic maple syrup
  • 2 tbsp. organic coconut oil
  • 4 cups quinoa flakes (or oats)
  • 1 cup unsalted, natural almonds
  • 1 cup unsalted, natural cashews
  • 2 cups pepitas
  • 1/3 cup chia seeds
  • 1 cup coconut flakes
  • 1 tsp. vanilla essence or paste
  • 2 tsps. cinnamon
  • Pinch of Himalayan rock salt


  1. Preheat your oven to 180 degrees (fan forced).
  2. Roughly chop or process the nuts using a food processor, or if preferred, skip this step for a chunky granola texture.
  3. In a small microwave safe bowl or saucepan, combine the tahini, vanilla, coconut oil and maple syrup and heat until the coconut oil has melted. Add the cinnamon and stir gently until well combined. Place aside.
  4. In a large mixing bowl combine the quinoa flakes or oats, almonds, cashews, pepitas, chia seeds, coconut and salt and stir until well combined. Pour the tahini mixture over the top and stir until the granola is evenly coated.
  5. Spread the granola mixture evenly onto a baking paper-lined tray and bake for 20 minutes. Take out and stir until the untoasted mixture is at the top of the tray. Return to the oven for another 20 minutes or until the granola has become golden and toasted to your preference.
  6. Allow the mixture to cool completely (do not stir the mixture once taken out of the oven or the granola will not harden into chunky clusters).
  7. Once cool, use your hands to break the mixture into smaller granola clusters to suit your preference.
  8. Serve with natural greek yoghurt and fresh fruit – yummo!
  9. Store in an airtight container at room temperature for one week.

Granola as a snack:

The beauty of granola extends beyond the breakfast bowl. Place a handful in a zip lock bag and pop it in your handbag for a tasty, nutritious snack on the go. Add a small handful of dried fruit for added sweetness.

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