Dreamy Cardamom Tahini Granola
Crunchy, spiced, lightly sweetened, perfect for dessert or breakfast!
Granola is a pantry MVP. It’s the perfect breakfast, snack, or even a healthy dessert. Making your own? Easier than you think, way healthier, and completely customisable to fit whatever you’ve got on hand—or any dietary restrictions.
Making your own granola also significantly reduces the cost and with #costofliving becoming out of control we could all do with saving a few dollars here and there.
I’ve included substitutes in the notes section to meet nearly all dietary requirements but hit me up if you feel I’ve missed something and I can add more in. My hopes for the Halfway to Healthy recipes is to make them as easily adaptable to your needs as possible because as a coeliac, who has a dairy and soy free toddler, I get it. Restrictions are f*king hard!
A note before we begin: Don’t be put off by the cardamom, I know you may be thinking what is cardamon doing in granola but it simply adds a gentle warmth and light spice to the granola more than an overwhelming flavour. Think like a chai latte, but even more subtle!
Cardamom Tahini Granola
Serves 14 (50g or 1/2 cup serving size)
Ingredients:
3 cups traditional rolled oats
1/2 cup shelled pistachios, roughly chopped
1/2 cup sunflower seeds
3/4 cup shredded coconut
2 tsp ground cardamom
1 tsp ground cinnamon
pinch fine sea salt
1/2 cup honey
1/2 cup tahini
1 tsp vanilla bean paste
Method:
Preheat the oven to 170°C and line a large baking tray with baking paper.
In a mixing bowl add all the dry ingredients and mix to combine.
In a microwave-safe bowl, combine the honey, tahini, and vanilla paste. Microwave for 30 seconds, then stir until smooth.
Pour the wet ingredients over the dry and mix until everything is well-coated.
Spread the granola evenly on the prepared tray.
Bake for 20 minutes, then give it a toss, moving the outer bits to the middle and vice versa for even cooking.
Return to the oven for a further 20 minutes, keeping an eye on it to ensure it doesn’t burn. You’re aiming for golden and toasty.
Remove from the oven and allow to cool COMPLETELY on the baking tray. This step is essential as it will allow the granola to dry out so you have crunchy granola not soft, soggy and sad granola.
Once cooled, store in an airtight container. It should stay fresh for 2–4 weeks, but let’s be real—it’ll be gone long before then.
Notes / Substitutions:
Rolled Oats: Coeliacs I know oats are a controversial one - I’ll put together a seperate post on them, but if you can tolerate pure, uncontaminated wheat free oats, then use them. If you cannot, then I personally would probably make this with a combo of buckwheat groats, puffed quinoa or any other puffed grain like millet, rice etc, and quinoa or rice flakes. It won’t be the same, but it will be the next best thing, I’d do a cup of each. Watch the oven closely during cooking as they can cook faster.
Pistachios: Swap for any other nut e.g. almonds, cashews, hazelnuts. For a nut free granola swap for more sunflower seeds or pepitas (pumpkin seeds) in place of the pistachios.
Sunflower Seeds: Now other than not having access to these I’ve not in my years as a dietitan ever seen anyone with an allergy or intolerance to them but hey doesn’t mean its not possible. In any case if you want to swap them out swap them for pepitas or more nuts.
Shredded Coconut: I definitely would recommend sticking to the shredded variety of coconut for this recipe as it gives it texture and doesn’t create coconut sand at the bottom of your granola like desiccated coconut would. If you can’t do coconut then simply omit it altogether, you could increase the nuts and seeds but there is not need to.
Spices: Please don’t omit these - they give it the warm deliciousness but if you don’t have them then just leave them out, it won’t taste the same though.
Honey: Swap for rice malt syrup or maple syrup for a low FODMAP and vegan friendly alternative.
Tahini: You could technically swap for any other nut butter here but be mindful that this will significantly change the flavour of the granola. I’d recommend using a cashew or almond butter over a peanut butter just because the spices would lend better to that.
Vanilla Bean Paste: You can easily swap for vanilla extract or essence for something less boujee.
Nutrition Info per 50g serve:
Calories: 226
Carbs: 26g
Fibre: 3.5g
Protein: 5.7g
Fats: 12.3g
Homemade granola is one of life’s little joys. It’s simple, adaptable, and so much better than store-bought. I hope this recipe becomes a staple in your kitchen, just like it is in mine.
Let me know if you try it!
Marika x