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Lemon Tahini Granola (Vegan, Gluten-Free)

Sweet & zesty, this lemon tahini granola is the perfect healthy breakfast or snack! Packed with crunchy clusters of oats, nuts, and seeds.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Servings: 4


  • ¼ cup date paste**
  • ¼ cup tahini*
  • ½ tsp vanilla extract
  • 2 tbsp lemon juice (about 1 lemon)
  • zest from 1-2 lemons**
  • 1 tbsp water
  • 2 cups gluten-free quick or rolled oats*
  • 1 cup nuts & seeds**
  • ½ tsp cinnamon


  • Preheat oven to 320°F. Line a baking sheet with parchment paper or a silicone mat*.
  • Add date paste, tahini, vanilla extract, lemon juice, and lemon zest to a large mixing bowl. Mix until well combined and a uniform paste forms. If your paste is very thick, add 1 tbsp water to thin it out. It should be easy to mix but thicker than cake batter.
  • Add oats, nuts, seeds, and cinnamon. Mix well to combine and evenly disperse the ingredients.
  • Transfer granola to the lined baking sheet. Spread it out into an even layer and press down with a spatula or spoon so the granola is tightly packed (this will help create clusters!).
  • Place in oven and bake for 15 minutes, then carefully flip the granola over, and continue baking another 10-15 minutes, until golden brown. Keep an eye on the edges as they tend to burn faster.
  • The granola will still be a little soft out of the oven but will firm up into crunchy pieces as it cools.


DATE PASTE: To make date paste, blend 1-4 tbsp water with about ¼ cup of pitted dates. The amount of water you need will depend on how dry your dates are, so start with 1 tbsp and add more as needed. You can make a large batch of date paste and store the leftovers covered in the fridge for 2-3 weeks.
LEMON ZEST: 1 lemon will produce a subtle lemon flavor, so adjust to your tastes.
NUTS/SEEDS: I used 1 tbsp each of poppy seeds, shredded coconut, chia seeds, and flax seeds; 1/4 cup each of pepitas, almonds, and pecans.