Lemon Tahini Granola (Vegan, Gluten-Free)
Sweet & zesty, this lemon tahini granola is the perfect healthy breakfast or snack! Packed with crunchy clusters of oats, nuts, and seeds.
Homemade Granola Tips
Switch up the nuts and seeds!
Feel free to switch out any of the nuts/seeds with whatever you have on hand.
Don’t have date paste?
To make date paste, just blend dates with some water in a food processor until a smooth paste forms. Medjool dates are my favorite, but any type of date should be fine.
If you don’t have dates, you can try swapping for maple syrup or another liquid sweetener. I’ve also seen recipes using raisins to make a paste, but haven’t tried this myself yet.
Need a paleo option?
While I haven’t tested this myself, I would replace the oats with more nuts and seeds.
Granola FAQ
Is granola gluten-free?
This granola is gluten-free as long as you use gluten-free oats! Oats are gluten-free by nature, but they may be processed in the same facility as gluten-containing grains so their risk of contamination is high.
Is granola healthy?
Granola can definitely be healthy, especially if you make it yourself. Some store-bought granolas can contain a lot of added sugars, sometimes more than we want for breakfast. (Of course, store-bought granola can also be healthy in moderation.) I like making my own granola so I can customize it to my tastes. This lemon tahini granola is packed with nuts and seeds for healthy fats, oats for some protein and fiber, and naturally sweetened with dates.
Is granola vegan?
Granola is usually vegan, but some store-bought granola may contain whey/milk powder.
More Tasty Granola Recipes!
If you try out this lemon tahini granola, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Watch How to Make Lemon Tahini Granola!
Lemon Tahini Granola (Vegan, Gluten-Free)
Ingredients
- ¼ cup date paste**
- ¼ cup
tahini* - ½ tsp vanilla extract
- 2 tbsp lemon juice (about 1 lemon)
- zest from 1-2 lemons**
- 1 tbsp water
- 2 cups
gluten-free quick or rolled oats* - 1 cup nuts & seeds**
- ½ tsp cinnamon
Instructions
- Preheat oven to 320°F. Line a baking sheet with parchment paper or a silicone mat*.
- Add date paste, tahini, vanilla extract, lemon juice, and lemon zest to a large mixing bowl. Mix until well combined and a uniform paste forms. If your paste is very thick, add 1 tbsp water to thin it out. It should be easy to mix but thicker than cake batter.
- Add oats, nuts, seeds, and cinnamon. Mix well to combine and evenly disperse the ingredients.
- Transfer granola to the lined baking sheet. Spread it out into an even layer and press down with a spatula or spoon so the granola is tightly packed (this will help create clusters!).
- Place in oven and bake for 15 minutes, then carefully flip the granola over, and continue baking another 10-15 minutes, until golden brown. Keep an eye on the edges as they tend to burn faster.
- The granola will still be a little soft out of the oven but will firm up into crunchy pieces as it cools.
Notes
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