Maple Tahini Granola

Before I learned this recipe, my granola was always store-bought. Not anymore. You’ll need about 45 minutes, but all but a few of those are spent baking. Don’t try speeding it up. The secret to scrumptious granola is controlling the heat so that the grain doesn’t get too dark. This recipe is cane sugar–free, getting all of its sweetness from pure maple syrup.
Author Fran Costigan


  • 2 cups old-fashioned oatmeal
  • ½ cup sliced almonds
  • ½ cup walnut pieces
  • ½ cup white sesame seeds
  • ½ teaspoon ground cinnamon
  • Large pinch fine sea salt
  • 6 tablespoons pure maple syrup
  • ¼ cup premium tahini paste
  • 2 tablespoons coconut or nut oil
  • ½ cup chopped dried apples apricots, or raisins


  1. Turn the oven to 250°F.
  2. Mix the oatmeal, almonds, walnuts, sesame seeds, cinnamon, and salt in a large bowl. Mix the maple syrup, tahini, and oil in a small bowl, then pour over the oat mixture. Toss until everything is well coated.
  3. Scrape onto a rimmed sheet pan with a silicone spatula. Pack into an even layer. Bake until the granola is golden, about 40 minutes, flipping and flattening with the spatula halfway through.
  4. Set aside to cool. Break the granola into chunks and toss with the dried fruit.
  5. Store in a tightly closed container at room temperature for up to 3 weeks.

Recipe Notes

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.