Tahini Chocolate Date Granola

This Tahini Chocolate Date Granola is the perfect combination of nutty from the tahini, slightly sweet from the maple + brown sugar, salty, and chocolatey. It’s baked low and slow, which delivers lightly toasted flavor and big clusters. The addition of chopped dates, mini chocolate chips, and flaky salt really makes it! It’s incredibly addicting – you will love it!

The best thing about making granola at home is that you can add whatever you want to it – make it as sweet as you want, salty as you want, etc, etc. And, it doesn’t cost an arm and a leg, because you likely have most of the ingredients already in your pantry! This tahini granola is everything I want in a granola – nutty, sweet, salty, and, chocolatey. There’s something about the tahini + date + chocolate combination that I absolutely adore. Thus, this granola was born!

This tahini granola is my latest go-to snack in the afternoons and/or for “lunch dessert”.

If you’re anything like me, you need something sweet after pretty much every meal. This granola fills that need for me. It has just enough sweetness, and just enough chocolate to give me that post-meal sweet treat satisfaction. I also love it sprinkled into yogurt bowls, but if I’m being real, I mostly just love it by the handful (or should I say, many handfuls) throughout the day. 🙂

This granola is baked slowly at a low temperature – 250℉ to be exact. I find that this temperature allows the granola to cook more evenly, without any of the nuts becoming too golden brown. I also find that it yields larger clusters, which I know we all love.

All you need for this tahini granola:

• oats
• raw almonds
• cinnamon
• salt
• tahini
• pure maple syrup
• brown sugar
• coconut oil
• vanilla extract
• Medjool dates
• mini chocolate chips
• flaky salt

You likely have most, if not all of the ingredients in your pantry, which is my favorite kind of recipe. 🙂

Here’s a quick rundown of how to make this delectable treat:

• Combine your dry ingredients in a large bowl. Rolled oats, chopped almonds, cinnamon, and salt.
• Combine your wet ingredients. In a separate, smaller bowl, whisk together the tahini, maple syrup, brown sugar, coconut oil, and vanilla.
• Add the wet ingredients to the dry. Add the wet ingredients to the oat mixture, stirring until completely coated and moistened.
• Bake! Add the granola mixture to a parchment-lined, rimmed baking sheet in an even layer. Sprinkle with a few pinches of flaky salt. Bake at 250℉ for 40 minutes, stirring halfway.
• Cool. Let the granola cool, then stir in the chocolate chips and chopped dates.
• Enjoy. Granola will keep in a sealed container/jar for up to a week!

I promise you it won’t last that long, though. 🙂

It tastes like a straight-up tahini chocolate cookie. I can’t get enough!

If you love this tahini granola, you will also love these recipes:

Mini Dark Chocolate Tahini Cups
Chewy Tahini Gingersnaps with Dark Chocolate and Sea Salt
Pear Chai Tahini Cake
Brown Butter Double Chocolate Peanut Butter Cup Cookies
Roasted Cherry Granola Smoothie
Lemon Blueberry Granola
Superfood Chocolate Sea Salt Granola
Orange Scented Yogurt Bowls with Apple Pie Granola

And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!

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Tahini Chocolate Date Granola

This Tahini Chocolate Date Granola is the perfect combination of nutty from the tahini, slightly sweet from the maple + brown sugar, salty, and chocolatey. It's baked low and slow, which delivers lightly toasted flavor and big clusters. The addition of chopped dates, mini chocolate chips, and flaky salt really makes it! It's incredibly addicting - you will love it!

Course Breakfast, Breakfast/Snack, Dessert, Dessert/Snack, Snack

Keyword granola with almonds, granola with dates, granola with dates and almonds, granola with tahini recipe, homemade granola with almonds, tahini chocolate granola, tahini granola, tahini granola recipe, tahini granola recipe maple syrup

Prep Time 15 minutes

Cook Time 40 minutes

Servings 10

Author Molly | Spices In My DNA

Ingredients

• 3 cups rolled oats
• 1 cup raw almonds, coarsely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/3 cup tahini
• 1/3 cup pure maple syrup
• 1/4 cup light brown sugar, packed
• 1/4 cup coconut oil, melted and cooled
• 1 tablespoon vanilla extract
• flaky sea salt, to taste
• 1/2 cup mini semisweet chocolate chips
• 10-12 Medjool dates, pitted and chopped

Instructions

1. Preheat oven to 250℉. I know it seems low, but trust me! Line a rimmed baking sheet with parchment paper. Set aside.

2. In a large mixing bowl, combine the oats, chopped almonds, cinnamon, and salt. In a separate medium mixing bowl, whisk together the tahini, maple syrup, brown sugar, coconut oil, and vanilla until smooth. Pour mixture into the oat mixture, and stir until completed coated and moistened.

3. Pour granola onto prepared baking sheet and spread into an even layer. Sprinkle with a few big pinches of flaky sea salt. Bake for 35-40 minutes, stirring at the 20 minute mark. Granola should be fragrant and lightly golden brown at the end of baking. Let cool completely before stirring - this will help keep those amazing clusters intact!

4. Once granola has cooled completely, stir in the chocolate chips and chopped dates. Keep in a sealed container/jar and enjoy for up to a week!