A classic crunchy crumbly, this Maple Tahini Granola is filled with rolled oats, nuts, sesame seeds, all held together with maple syrup and tahini.

Overhead view of a baking sheet lined with parchment and topped with Maple Tahini Granola.

How to make crunchy Granola?

There’s a few keys to making sure your granola ends up crunchy. First is the ratio of all the ingredients, especially sugar to fat to grains and make sure they’re fully mixed. The next most important thing to get crunchy granola is to make sure you bake it low and slow and then wait for it to cool completely before braking it apart. I’m talking almost an hour in terms of cooling time.

What do egg whites do in Granola?

Other than adding more protein, a lot of recipes call for adding whipped egg whites into the granola to get and extra crispy crumbly granola. I have tested adding an egg white to this recipe and don’t think it’s beneficial but you can if you want!

Can I add dried fruit to granola?

Yes! This recipe doesn’t call for any dried fruit because I just didn’t feel like it was necessary with the flavors. That being said you can add dried fruit to any granola just be sure to add it right after it has finished baking so that it sticks to the warm granola but doesn’t dry out more and burn in the oven.

Tips for making Homemade Granola

Granola is the prime example of a recipe where you’re going to want to make swaps and substitutions. I chose the nuts and seeds in this one intentionally because of their flavors; but, that doesn’t mean you can’t make changes. Any of the nuts can be swapped for other nuts but don’t try to replace the nuts with oats. Other seeds can also be used or added in such as sunflower or pumpkin seeds, just be aware they have a strong flavor so start with less.
If you want to add dried fruit instead of chocolate or in addition to it, just be sure to sprinkle it on right after the granola comes out of the oven. This helps the fruit stick to the granola without burning and drying out in the oven.
Bake the granola completely pressed together, this will encourage clumps to form. Don’t stress we will break up the clumps once it’s done baking.
Be wary of over baking this granola. Granola can burn quite quickly so if you feel like it isn’t done at the time indicated, check it every 2 minutes as you continue to bake. Also make sure you’re using an oven thermometer to ensure an accurate temperature.
Let it cool! Ok I totally get snacking on the granola when it comes out of the oven but if you want it to be crunchy and crumbly you have to let it cool all the way!

Ingredients

Oats: It’s important to use whole rolled oats for this granola, not quick cooking oats. If you want to make it gluten free just be sure to choose gluten free oats.
Almonds, hazelnuts, pecans: I love this nut combo in granola, just make sure the hazelnuts have been toasted and mostly peeled. Trader Joes sells them already roasted and peeled but you can also do it yourself.
Sesame Seeds: Sesame seeds add flavor and texture to this granola, white or black will work.
Hemp Hearts: I like to add hemp hearts because they’re a good source of protein and don’t really add much flavor. That being said you can definitely leave them out.
Cinnamon: A bit of cinnamon helps enhance the warm toasty flavors of this granola.
Salt: A bit of fine sea salt is added to season the granola and then flaky sea salt is sprinkled on top post baking.
Tahini: Tahini is the main fat in this granola, make sure you’ve stirred it in the jar so that you aren’t just pouring out the oil.
Maple Syrup: Maple syrup is the only form of sugar in this granola, be sure to use real maple syrup.
Olive Oil: A bit of olive oil is added for it’s savory notes and to thin out the liquid mixture.
Vanilla: Either vanilla extract or vanilla bean paste is used to enhance the flavors and sweetness of the granola.
Dark Chocolate: I like sprinkling the granola with chopped dark chocolate after it’s baked so that you get chunks in the granola but you can also leave it out!

Side view of a sheet pan full of maple tahini granola, half topped with dark chocolate chunks.

How to make Maple Tahini Granola

The Mix

Preheat the oven to 325 F and place a rack in the center of the oven.
Chop/prepare the nuts you plan to use in the granola and add them into a large mixing bowl.
Then add in the oats, hemp hearts, sesame seeds, and cinnamon. Stir to combine.
In a small sauce pot add in the tahini, maple syrup, olive oil, and fine sea salt. Place over medium low heat, stirring regularly until it just starts to bubble.
Take the pot off the heat and stir in the vanilla.
Pour the liquid over the bowl of dry ingredients and stir until completely combined.
Line a baking sheet with a piece of parchment paper.
Pour the mixed granola onto the lined baking sheet and smoosh it into an even layer all connected. It should be about half an inch thick.

Bake it

Place the pan in the preheated oven and bake for 12 minutes. If you plan to add chocolate, roughly chop it now.
After the 12 minutes have passed, take the pan out of the oven and use a spatula to flip and toss the granola, then smoosh it back into an even layer.
Place the pan back in the oven and bake for another 12 minutes.
The granola should look just slightly darker than when you put it in. Be careful not to over bake as it will taste burnt quickly.
Take the pan out of the oven and place on a metal cooling rack. If you want to add chocolate or dried fruit, now is the time to sprinkle it on top. Then sprinkle with flaky salt and leave to cool completely – close to an hour.
Once cooled, use your hands to break the granola up into clusters. Store in an airtight container at room temperature.

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5 from 9 votes