Crunchy and clustery granola filled with toasted coconut and sesame seeds, nuts, & tahini.
This Toasted Coconut & Sesame Granola is filled with toasted coconut, sesames seeds, sliced almonds, pumpkin seeds, and nutty tahini. It’s simple to make and ready in less than 35 minutes.
Something about making your own granola screams a cozy day to me – filling your house with aromas of maple syrup, toasted nuts & seeds, and cinnamon…chef’s kiss.
This Toasted Coconut & Sesame Granola really is so delicious. It’s perfectly sweetened (not TOO sweet) by maple syrup and studded with lots of toasted nuts, seeds, and coconut.
This recipe is ready in less than 35 minutes and is made from simple, easy-to-find ingredients.
How to make Toasted Coconut & Sesame Granola:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the maple syrup, coconut oil, tahini, and vanilla extract until creamy. Add oats, pumpkin seeds, almonds, coconut flakes, spices, and salt. Use a wooden spoon or rubber spatula to combine until oats and nuts are fully incorporated and saturated in wet mixture.
- Spread out granola into an even layer onto the prepared baking sheet. Bake for 22-25 minutes until golden brown. Cool granola on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar*
Frequently Asked Questions:
Can I use another oil in this recipe?
Feel free to substitute the melted coconut oil with olive oil or another neutral-flavored oil.
Can I use other nuts/seeds in this recipe?
I highly suggest using the nuts and seeds suggested in this recipe, but you can also use this recipe as a base! Feel free to get creative with it. I recommend hazelnuts, walnuts, pecans, or macadamia nuts.
Do I have to let it cool for 25 minutes after baking?
Yes, this is a crucial step to obtain those yummy crunchy clusters!
How do I store the granola?
Once the granola has cooled for at least 25 minutes, transfer to an airtight container or glass jar. Store at room temperature in a cool/dry place for up to 3-4 weeks.
If you’re looking for more homemade granola recipes, you’ll also love this Pumpkin Spice Granola, this Chunky Almond Coconut Chocolate Granola, and this Homemade Maple Hazelnut Granola.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Crunchy and clustery filled with toasted coconut and sesame seeds, nuts, & tahini.
- ½ cup maple syrup
- ⅓ cup melted coconut oil
- 2 tbsp tahini
- 1 tsp vanilla extract
- 2 cups (200g) old-fashioned rolled oats
- ½ cup (61g) pumpkin seeds
- ½ cup (42g) sliced almonds
- ½ cup (22g) coconut flakes
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp kosher salt
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
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In a large mixing bowl, whisk together the maple syrup, coconut oil, tahini, and vanilla extract until creamy. Add oats, pumpkin seeds, almonds, coconut flakes, spices, and salt. Use a wooden spoon or rubber spatula to combine until oats and nuts are fully incorporated and saturated in wet mixture.
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Spread out granola into an even layer onto the prepared baking sheet. Bake for 22-25 minutes until golden brown. Cool granola on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar*
*Cooling the granola after baking is crucial to obtain large crunchy clusters! Avoid tossing or touching the granola right after baking .
