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  • Tahini granola
  • Dry ingredients:
  • 2 cups chopped nuts (e.g. pecans, cashews, walnuts and almonds)
  • 1 cup (gluten free) rolled oats
  • ½ cup pumpkin seeds or sunflower seeds
  • 3 tbsp chia seeds
  • 2 tsp Ceylon cinnamon
  • ⅛ tsp Himalayan salt (or other good quality salt)
  • Wet ingredients:
  • 12 pitted dates (medium size)
  • ¼ cup tahini (I use a slightly salted version, add a pinch of salt when using an unsalted version)
  • 4 tbsp coconut oil, room temperature
  • 1 tsp vanilla extract
  • (optional: 1 tsp ground cardamom)
  1. Pre heat oven to 300 F/150 C.
  2. Chop nuts and mix all dry ingredients together.
  3. Blend all wet ingredients into a thick date-tahini paste with a food processor.
  4. Mix wet ingredients to the dry ingredients. It is best to use your hands when mixing as it is important to get all bits and pieces covered in the date-tahini paste.
  5. Put the sticky granola dough into a baking sheet lined with parchment paper. Make sure to spread the granola into a dense even layer.
  6. Bake in the oven for 15 minutes, turn the baking sheet around and bake for another 15 minutes.
  7. Check the granola after 30 minutes and continue for another ~5 minutes until it is getting crispy and brown (but not dark brown).
  8. Take the baking sheet out of the oven and let the granola cool down on the baking sheet for at least 30 minute before breaking it into clusters and crumbling it into the parfait.
  9. Store granola clusters in a jar in room temperature for up to two weeks.
Recipe by My Berry Forest at https://www.myberryforest.com/blueberry-chia-parfait-with-tahini-granola/