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Bowl of Granola with Strawberries

Maple Tahini Granola

5 from 1 vote
This grain-free maple tahini granola recipe is a spin on a classic breakfast staple. You can mix up the ingredients to use what's already in your pantry or follow along with the recipe below.
Prep Time:5 mins
Cook Time:24 mins



  • Preheat the oven to 350°F.
  • In a large mixing bowl, add all the dry ingredients.
  • In a separate small bowl, whisk together the vanilla, tahini, and maple syrup until combined.
  • Pour the wet ingredients into the dry and mix thoroughly until well coated. I find that using a wooden spoon usually works best.
  • Line two baking sheet(s) with parchment paper or silicone baking sheets (I use these) and spread the granola mixture evenly onto a baking sheet or two depending on the size.
  • Bake for 12 minutes or until edges are golden. Flip the granola over in big chunks, and bake for another 12-15 minutes (checking after 12 minutes).
  • Remove from oven and let cool completely*. (see notes below)
  • Once cooled, break the granola into bite-sized clumps.


  • If you don’t let the granola cool completely and try to break it up, it won't have those nice clusters.
How can you make this maple tahini granola using what you already have? Here are some ideas…
  • No tahini? ➝ Use any other seed or nut butter in its place.
  • No maple syrup? ➝ Sub raw honey or another type of liquid sweetener in its place. (Just know that it'll slightly alter the flavor.)
  • No golden flax meal? ➝ Sub almond meal, cashew meal, ground chia seed, or brown flax meal.
  • Not grain-free? ➝ Use a combination of any seeds, nuts, or oats. This will work as long as it's equal to 5 cups in total.