Nut Tahini Granola

By Carol Dudar, Recipes & Food Styling

Photos By Above the Salt

Start your day right with a healthy, home-made granola.  Make ahead of time, and enjoy!


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  • ¼ c pumpkin seeds
  • ¼ c sunflower seeds
  • ½ c pecans, *crushed
  • ½ c cashews, *crushed
  • ½ c walnuts
  • 2 tbsps toasted sesame seeds
  • ½ c salted pistachios. *crushed
  • ½ c raw almonds, *crushed    
  • 1 tbsp hemp seeds
  • 2 tsp vanilla
  • ½ tsp ground cardamom
  • ½ tsp kosher salt
  • ¼ c maple syrup
  • ¼ c tahini


  1. Using the bottom of a one cup (250 ml) dry measure cup, crush the nuts by evenly placing them on a cutting board and pressing down on the cup measure, breaking the nuts up.
  2. Repeat until all nuts are crushed.
  3. Mix the nuts together in a medium bowl.
  4. Combine vanilla, cardamom, salt, maple syrup, and tahini together and mix well.
  5. Pour the mixture over the nuts and combine until the nuts are evenly coated.
  6. Transfer the nuts to a parchment lined baking sheet, and spread the mixture evenly over the baking pan.
  7. Bake at 300 for 30-35 min or until golden brown, rotating and tossing the granola every 10 min.   
  8. When nuts are golden brown, and toasted, remove from oven, and let cool completely on a cooling rack.
  9. Transfer to a air tight container when granola is completely cooled.
  10. Should last for around 1 month in airtight container.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

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