This post may contain affiliate links
Oh hey there! I know it has been a long time since I’ve posted a recipe here but I promise I have good reasons. LIFE. Yes your girl has been living life over the past couple of months and it has been glorious. I recently returned from a 2 week training/vacation in Baja Mexico. I left my training feeling grounded and inspired but now on this side of things, also jetlagged and tired. Not to worry, the sun is shining and Spring is on the way.
I am SO EXCITED to share this new granola recipe with you. Many of you love my tried and true granola and other variations but this one is holy hell delicious and dare I say one of my best. The addition of black sesame and tahini are just magical as you will soon find out. If you don’t have black sesame, use white. I am positive the taste will be just as delicious.
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
24 Responses
I made this for the first time, and it’s great! My family loves it too. We were short a few ingredients (walnuts and hazelnuts), and it didn’t feel lacking. Will make again!
Hey Meghan! I AM SO HAPPY YOU AND YOUR FAMILY LOVE IT! Keep baking and be sure to tag me in your amazing creations! Thanks for your support
This recipe is my first time ever making homemade granola and I love it!! But I found that the 20 minute bake time plus the extra 10 minutes after shifting granola was far too long. I know all ovens are different but I’m curious about whether this has happened to anyone else because the granola isn’t just a bit overdone, it’s burnt! Will definitely try again and bake for shorter time.
I am so sorry your granola burned! It’s happened to me and it’s never nice🥹
You clearly have a super powerful oven so I would try decreasing the temperature to 300 convection and at the 20 minute mark check its status. You don’t want undercooked granola either so keep a watchful eye👀Please report back and tell me what your sweet spot timing and temperature ends up being. Xxxx
Thanks for your thoughtful response! I tried it again in two batches, one at 300 for 20 minutes and one at 320 for 15-17 minutes. Both were great, but I think I prefer 320 for a shorter amount of time for the slightly crunchier result. Most importantly, neither burned!! I love this recipe and all of the flavors!!
I do not have a convection oven altho it is new (yay) and your directions for oven temp says convection. Do I still use the same temp to bake? Eg: 350 convection same for non convection?
Thank you
Hey Daisy, yes you can use the same temperature! Happy baking
Hi, is cacao powder the same as cocoa powder?
Hey Dorothy, Cacao is the raw, unprocessed version of cocoa. Cacao powder tends to be more bitter than cocoa. Thanks!
Hi. I tried this recipe of yours and it turned out perfect. The only change I did was I didn’t add cocoa powder. Thank you so much for this and so many other lovely granola recipes.
I am so glad you like it!!
thanks so much for all your granola recipes. what can I substitute for oats?
Hey Sue, I’ve never tried to make my granola with any other than oats since that is most traditional. I suppose you could try an oat alternative like quinoa flakes but I really don’t have an option for substituting oats. If you try something else I would love to hear how it turns out!
Omg this is so good. I had lunch and thought I’d try a little bit of this granola since it cooled down completely. I couldn’t stop eating even when my belly was full. It is that good. Thank you for this recipe. It tastes good and looks wonderful.
Hey Amelia, Thank you for the review! I am so happy that you loved this granola recipe. It truly is irresistible – good job waiting for it to cool down! That is admittedly the hardest part about making it ahah
Delicious! Mine looks more chocolatey than the photo above. 😊
Hey Jill! So happy you made this and enjoyed it 🙂
Hi, I want to try your recipe, but here is hard to find maple syrup, and too expensive if I can find it. Can I substitute maple syrup for something else? Honey maybe? And how much?
You can use honey! Let me know how it goes!
Just made these muffins and they are amazing!!
Thanks for the love Liz! So glad you enjoyed them 🙂
Thanks for sharing the lovely recipe, Teri! I’ve been following you for quite some time and always drooled over the high quality content you put out. This is the first recipe I’ve made from you and for sure not gonna be the last!
I’ve been making my own granola for years on a weekly basis, always just eye-balling the ingredients and never super strict on the recipe. Wanted to branch out and try something different so I’ve decided to give this a go…
I’ve removed the cacao powder as I want the sesame and tahini to shine, have also halved the maple syrup to reduce the sugar. Was a bit worried that it won’t crisp up that well as it’s got less liquid. Turned out to be brilliant and cannot stop eating them! 💛💛
I am so happy you are here! I have a new black sesame recipe launching soon and I think your mind is going to be blown!!!!