Perfectly crunchy, chewy homemade granola with olive oil, tahini, walnuts and dried fruit. This easy granola recipe with a Mediterranean twist is loaded with flavor and nutrition. Be sure to read through my tips for how to make it!
If you’re anything like me, you have probably tried a variety of store-bought granola before you discovered that homemade granola is way better, not to mention cheaper! To me, the perfect granola recipe is:
- Fresh and has an element of richness not found in the dried-up ready bags
- Crunchy with just the right amount of chew
- Strikes the right balance of sweet and savory in every bite
- Has the right amount of fun add-ons in the form of nuts, dried fruit etc…
My friends, this recipe with my Mediterranean twist delivers on all the above! And I love it as a snack or for breakfast with milk, Greek yogurt, or…maybe even with a couple tablespoons of Labneh.
Granola with a Mediterranean twist
If you take a glance at the list of ingredients, you’ll find this recipe starts with the usual old fashioned oats + a handful of nuts (walnuts and pistachios) and seeds (in this case, sesame seeds and sunflower seeds). But what truly sets it apart from your average healthy homemade granola and takes it to next-level delicious are two very Mediterranean ingredients: extra virgin olive oil and tahini paste (a super creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth).
Not only do the EVOO and tahini infuse the oats with nutrition and deep, nutty flavor, but they also lend an extra layer of richness that helps the granola strike the perfect balance of crunchy and chewy!
For sweetness, I mainly relied on honey and Medjool dates, which are added once the granola is baked (I do pit and chop the dates into smaller pieces). It is totally optional to add spices to your granola, but I like a little pinch of cinnamon and cardamom.
How to make granola from scratch?
Some of us are more visual, so let’s walk through this easy recipe step-by-step (scroll down for the print-friendly version with ingredient list):
- Combine the dry ingredients
In a large bowl, toss together your oats, pistachios, walnuts, sunflower seed, and sesame seeds, and coconut flakes
- Combine wet ingredients + spices
In another bowl, whisk together the honey (it helps to warm up the honey so it’s nice and runny), tahini, olive oil, vanilla extract, brown sugar, cinnamon and cardamom. - Mix wet and dry ingredients well
Pour the wet olive oil and tahini mixture over the dry oat mixture and toss until the oat mixture is well-coated - Spread the granola flat on a sheet pan
Make sure to use a large enough sheet pan that allows you to spread the granola in a single even layer - Bake at 350 degrees F
It will take anywhere from 30 to 45 minutes to bake (mine took closer to 45 minutes). Make sure to stir the granola every 7 to 10 minutes or so to prevent burning, the outer edges will need to be pushed to the center occasionally - Let cool then add dried fruit
Pull the sheet pan out and set it aside until the granola has completely cooled off. At this point, you can break it up into chunks and mix in your dried fruits (I used 1/2 cup chopped Medjool dates and 1/2 cup dried cranberries)
Tips for the best crunchy homemade granola
Making granola is fairly straightforward but here are a few tips that can make all the difference in texture and flavor:
- Use a lower-temperature oven. I set mine to 350 degrees F, which will allow the granola to toast nicely without over-baking
- Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it’s easier for clean up purposes but it does not produce the same results in terms of crunch
- Check the granola every few minutes during the baking time and stir to avoid burning. The granola around the edges should be pushed toward the center once in a while
- Take it out of the oven when it looks lightly toasted. Remember granola will still look somewhat sticky when it comes out of the oven, it won’t be fully dry yet.
- Let it cool completely. Once you take it out of the oven, allow the granola to sit in the sheet pan completely undisturbed until it has cooled. At this point, you can use a wooden spoon to break it up into chunks. This is also when you can add your dried fruit.
How to store it
Once fully cooled, transfer the homemade granola to an airtight jar or container. It should be good for up to 2 weeks.
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Homemade Granola Recipe with Olive Oil and Tahini
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- ¾ cup shelled pistachios
- ¾ cup walnuts
- ½ cup sunflower seed
- 3 tablespoons raw sesame seeds
- 1 cup unsweetened coconut flakes
- ¾ cup honey warmed up so it’s runny
- 2/3 cup tahini
- ½ cup extra virgin olive oil
- 2 teaspoons pure vanilla extract
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon cardamom
- ½ cup chopped Medjool dates (about 6 dates, pitted and chopped)
- ½ cup dry cranberries or cherries
Instructions
- Heat the oven to 350 degrees F.
- Combine the oats, pistachios, walnuts, sunflower seed, and sesame seeds, and coconut flakes in a large bowl.
- In another bowl, mix the honey, tahini, olive oil, vanilla extract, brown sugar, cinnamon and cardamom. Pour over the oat mixture and toss until the oat mixture is well-coated.
- Spread the mixture on a large sheet pan in one single layer. Bake in the heated oven, stirring every 7 to 10 minutes, until the mixture is golden and well-toasted (anywhere from 30 to 45 minutes)
- Remove from the heat and allow the granola to cool completely. Break it up into clusters and mix in the dates and cranberries (or other dried fruits of your choice).
Video
Notes
- Storage: once the granola has fully cooled, you can store it in a tight-lid jar or container for up to 2 weeks.
- Visit Our Shop to browse quality Mediterranean ingredients including olive oils and tahini used in this recipe.
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I’m always looking for recipes for granola and this one looks wonderful. What would you suggest I do to up the protein content?
Hi, Jane! I love to serve this with some Greek yogurt for a little extra protein!
I’ve made this a bunch of times & love it, but no matter what adjustment I make it ends up stuck to the bottom of the pan like a rock. Once I get it out its delish but could anyone tell me what might be wrong.. I’ve tried 300-325 degrees & less time & still is stuck hard to the bottom of the pan once it cools
Hi, Virginia! You may just have to resort to using parchment paper to line your pan if this is an ongoing issue for you. The results won’t be as crunchy, but the flavor will still be on point!
Finally decided to try a non stick cookie sheet. Presto! Problem solved. I always keep a batch of this around, my fav yummy snack!
Thanks!
Yay! Great to hear that worked out for you!
Are the pistachios raw or pre-roasted & salted? I’m having trouble finding raw pistachios.
Hi, Leigh. You can use pre-roasted pistachios here. Either salted or unsalted will work. It just depends on your personal preference.
One batch is 14 servings — so what is the measurement for one serving?
Hi, Done! Once made, this particular recipe can be divided by 14 to get the approximate “serving size”. The exact serving size measurement (by grams, cups, etc) is another layer that’s harder for us to precisely calculate at the moment, but we’re working on it
I would definitely appreciate the serving size on this and other recipes. I have to be aware of my carbs per meal so knowing the serving size that equals the 392 kcal would be so helpful!
On my 3rd batch. Love this recipe. First time I cooked it too long & it had a bit of burnt taste. 2nd & 3rd time cooked for 28 min stirring every 7. When it cooled was like rock to get out of the pan. A mess bit still good. Next time will try lowering oven temp, maybe that’ll solve for it sticking to bottom of pan. Definitely love the flavor just as is!
I had exact same experience. Planning to try batch #2 this weekend and planning to drop the oven temp down as well. Flavor is delicious, though I added toasted chopped almonds and dried apricots cut into tiny slices. Even though batch #1 was very dark and seemed burned, it still disappeared. My family ate it out of the bag like snacks. This recipe definitely takes lots of baby-sitting while baking, and stirring. The main advice I’d give is to make sure the layer on the pan is as thin as possible and don’t get too far from the oven.
Thank you. I’m stirring every 7 minutes & do stay close to the oven.
Love it!
Thank you!
made it! love it!
Hi! What is the serving size for the nutrition info? I might have missed it somewhere.
Thanks!
Hi, Christina. This particular recipe can be divided by 14 to get the approximate “serving size”. The nutrition info here is our best effort and we use a program that calculates that for us based on the ingredient list. The exact serving size measurement (by grams, cups, etc) is another layer that’s harder for us to precisely calculate at the moment.
Love you cookbook and have tried several of the recipes. I am on a sodium restricted diet. Your recipes posted line have the Nutritional Facts include with the recipes but your cookbook does not which makes planning daily/weekly menus difficult. Please consider doing so in any future publications.
I have made this twice now and it is just so beautiful. Is now a firm family favourite. I followed the recipe and stirred around the tray every 7 mins until golden brown all over. Thank you
GREAT Recipe. Made it as a Valentine’s Day treat for my grandchildren. THANKS so much.
Maria Schantz from Pennsylvania
So glad you enjoyed it, Maria!
I can’t stop eating this! I’ve been snacking on it all day! I didn’t have pistachios or coconut, but it turned out so yummy!
Soo delicious! Thank you! My hubby loves this
OMG! Best granola I’ve had in my life… And I made them! Warm from the oven they are to die for. Didn’t even add dried fruits yet. Will taste fantastic with dattes. I bought a mix of cranberries, cherries and dried blueberries to go with and some yogurt. Thanks so much for this, for another amazing recipe!
I used pure maple syrup instead of honey and omitted the extra sugar. I also turned the oven to 325.
mmm delicious!!!