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Maple Tahini is the best flavor combination and it takes this gluten-free and vegan granola to the next level! Prep a big batch of Maple Tahini Granola on Sunday to have for an easy, healthy and lovely breakfast all throughout the week. I love to pair mine with greek yogurt (you can use a vegan one), fresh fruit and a bit of bee pollen sprinkled on top. So filling & satisfying!

I almost forgot how easy homemade granola is! This recipe only requires a few minutes to chop up the nuts, throw everything into a bowl and stir it up. Most of the time required is simply baking time, which luckily you can go about your day doing other things while the granola is in the oven.

I think you’ll love this Maple Tahini Granola even more than the store-bought kind because the flavor combination is so unique yet addicting. Not to mention, the store-bought kinds that have more nourishing ingredients can be pretty pricey. By making it at home you can save some money and control what’s in it! I love that this recipe is loaded with plenty of nuts and seeds for all their health benefits and added crunch.

What You Need to Make Maple Tahini Granola

Gluten Free Rolled Oats: While oats are always technically gluten free, you’ll want to make sure you get a gluten-free certified kind if you are severely sensitive or allergic.
Seeds: Use the kinds you have on hand or that you like the most! I did a mix of pumpkin seeds (AKA pepitas) and sunflower seeds.
Nuts: Once again, feel free to use a variety! I did a mix of roughly chopped almonds, cashews and walnuts.
Coconut: Dried, unsweetened coconut – either shredded or flaked.
Tahini: We substitute tahini for oil in this recipe and it provides the best flavor! Make sure to use a high-quality brand like Sesame King or Soom.
Maple Syrup: Just naturally sweetened! If you are not vegan, you could substitute honey but it would change the overall flavor slightly.
Cinnamon
Vanilla
Salt

What If I Don’t Have the Nuts and Seeds You Used?

The beauty of this recipe is that it’s SO adaptable. You really can’t mess it up! If you don’t have the nuts or seeds that I used, feel free to substitute with whatever you have on hand. And if you don’t have any seeds at all, you could also just use more nuts and coconut flakes.

If you’re on the market for some nuts and seeds, I have a few recommendations to make it cheaper. One affordable option is Trader Joe’s – they have a large selection of raw nuts and seeds. Another option is buying them in the bulk section at your grocery store; this is perfect if you just want to get enough for the Maple Tahini Granola and not have a bunch of leftovers. Lastly, for the best bang-for-your-buck, stop by your local Costco to get a massive amount.

Pro tip: store your nuts & seeds in the fridge to keep them fresher for longer.

I hope you enjoy this recipe as much as we do! Kyle said I’m “on to something” with this flavor combination. But don’t take his word for it…try it out yourself! Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more breakfast ideas?

Gluten Free Muesli Granola
Foolproof Jammy Eggs