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Home » Breakfast » Maple Tahini Millet Granola

Maple Tahini Millet Granola

March 6, 2015 By Shannon @ Yup, it's Vegan 10 Comments

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Sorry for the radio silence! After participating in the Hashawha Hills 50K this past weekend, I needed a few days to unplug and recover. Then I planned to share an amazing hummus recipe, but the legal pad where I jot down my recipes accidentally got recycled. I’m not too sad about having to remake the hummus, but in the meantime, I decided to share this maple tahini millet granola today. This granola is oil-free because the tahini maple sauce binds everything together. As you can see, even without oil you can get crispy, delicious, big clusters of granola! My favorite.

One white bowl of non-dairy milk with oil and refined sugar free vegan granola made with millet and oats and spiced with cardamom, coriander, cinnamon, and ginger. Served with blueberries and grapefruit | yupitsvegan.com

How do you like to eat your granola? I have a pretty solid breakfast routine already, so usually granola is just something to munch on. I usually just put it in a giant container in the kitchen and munch on handfuls of it throughout the day, or bring a little Tupperware of it with me to work. I leave for work by 8 AM and get home around 6 PM or later – there’s no way I can survive on only a lunch at noon and no additional snacks.

I was inspired to create this flavor profile with granola after I made Sweet Debbie‘s blondies with roots, which are spiced with coriander and cardamom. I really loved how those spices played with the more traditional flavors in the blondies and I thought that their near Eastern flair would translate well to a tahini-based granola.

Closeup of a jar of maple millet tahini vegan granola with flax seeds, pine nuts, almonds, golden raisins, and dates. Simple and easy to customize - makes a great snack or breakfast meal!

Sticking with the vaguely Mediterranean theme, I included golden raisins, dates, and pine nuts in the mixture. And in classic Yup, it’s Vegan style there is no refined sugar in the recipe. If you make granola then you already know it’s super easy to mix and match this recipe with different add-ins, a different liquid sweetener, or substituting a nut butter of choice for the tahini. I don’t cook millet often enough to keep it constantly stocked, so when I’m putting it in granola, I go to the Whole Foods bulk bin and get the exact amount that I’m going to use. (They recently revamped the bulk bins at my local Whole Foods and it is vegan heaven now. Things I can buy in bulk that I couldn’t before: raw cashews, chia seeds, and dried chickpeas :).)

I hope you enjoy this sweet and (tastefully) savory tahini millet granola! I have some more new recipes in the pipeline that I’m really excited about. So stay tuned! And P.S., I’m looking for ideas on how to use up a BUCKETFUL of celery. Please help. Happy Friday!

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5 from 3 votes

Maple Tahini Millet Granola

A sweet and crunchy maple tahini millet granola, made oil-free and free of refined sugar and full of healthy fats. Cardamom, coriander and golden raisins add a unique flavor.
Course Breakfast, Snack
Cuisine oil-free, refined sugar-free, vegan, vegetarian
Keyword tahini millet granola
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4 cups
Calories 224kcal
Author Yup, it's Vegan

Ingredients

Dry ingredients:

  • 2 and 1/4 cups quick oats
  • 1/2 cup dry millet
  • 1/4 cup flax seeds (linseeds)
  • 1/4 cup pine nuts roughly chopped after measuring
  • 1/3 cup almonds chopped after measuring

Wet mixture:

  • 3 tbsp tahini heaping (sesame seed butter)
  • 1/4 cup maple syrup
  • 1/4 cup + 2 tbsp coconut sugar (or brown sugar) (plus more of either sweetener to taste)
  • 1 tsp vanilla extract

Spices:

  • 3 pods cardamom outer shell discarded (or use 1/4 tsp ground cardamom)
  • 2 tsp coriander seeds
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/3 tsp sea salt

To finish:

  • 1/4 cup pitted dates finely chopped
  • 1/4 cup golden raisins chopped

Instructions

  • Preheat the oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper or a Silpat.
  • Mix together the dry ingredients in a large bowl.
  • In a small bowl, whisk together the tahini, maple syrup, sugar, and vanilla until smooth. (I just use a fork).
  • Toast the cardamom and coriander seeds in a small pan just until fragrant and golden. Remove immediately from the pan and grind with a spice grinder, coffee grinder or mortar and pestle. Add to the tahini mixture along with the cinnamon, ginger, and salt, and stir to combine.
  • Add the tahini mixture to the dry ingredients in 2 or 3 batches (to ensure even distribution), folding in the mixture between each batch. Use a rubber spatula if needed. Continue mixing until most of the dry ingredients have come in contact with the wet mixture.
  • Spread out the mixture onto the baking sheet and place in the oven. Stir the mixture every 10 minutes, taking care to be gentle and not break up the clumps too much. After 20 minutes (the second time stirring), fold in the chopped dates and raisins. The granola will be done after approximately 30 minutes, or when dry and beginning to brown slightly.
  • Let the granola cool for 20 minutes - it will continue to get more crisp.

Notes

I almost always buy quick oats, so that's what I use for granola. I'm sure this recipe would work with regular rolled oats. You might want to increase the wet ingredients a little bit.

Nutrition

Serving: 1third cup | Calories: 224kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 71mg | Potassium: 141mg | Fiber: 4g | Sugar: 27g | Calcium: 40mg | Iron: 1.8mg

A jar of healthy sweet, savory, and crunchy maple tahini millet granola with natural sugars from dried fruits and filling fats from nuts

Adapted from Dreena Burton’s gingerbread granola.

Filed Under: Breakfast Tagged With: baking, gluten-free, grains, Middle Eastern-inspired, nuts and seeds, oil-free, plant-strong, refined sugar-free, soy-free

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Comments

  1. Mariah says

    July 20, 2019 at 16:43

    5 stars
    So good!

    Reply
  2. Karoliina says

    February 26, 2018 at 09:06

    Hi! I found this recipe looking for healthy granola recipes. It looks delicious! I notice it’s an old post, but I’m trying my luck to still get an answer. When you say ‘dry millet’ do you mean it’s raw millet or cooked millet, but dried? Thanks!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 26, 2018 at 09:19

      Raw!

      Reply
      • Karoliina says

        February 26, 2018 at 13:40

        Thank you!

      • Anagha says

        February 6, 2019 at 22:08

        5 stars
        What type of millet? Can you share the exact package?

      • Shannon @ Yup, it's Vegan says

        February 7, 2019 at 07:36

        Just plain millet from the bulk bins at the grocery store.

  3. Susan Ebert says

    August 6, 2015 at 22:08

    5 stars
    I made this today and it is awesome! I don’t want to contradict exactly, but, it’s not really oil-free. The tahini contains a lot of oil. And it’s not refined-sugar free, either, if one uses commercial brown sugar. One could use sucanat, I guess. But, I’m not too worried about the sugar and oil as it’s not a whole lot and the end product is so good and full of other healthy stuff. Thanks!

    Reply
    • Shannon @ Yup, it's Vegan says

      August 12, 2015 at 06:58

      Hi Susan, so glad you enjoyed the granola! When I refer to a recipe as oil-free, I mean that no oil is directly added. I consider tahini oil-free because it is a fat that comes from a whole food. I do realize that it contains natural oils. This is the same definition that I follow when labeling recipes oil-free elsewhere on my site. Hope that helps! When the recipe is made as written using coconut sugar and maple syrup, it is also refined sugar-free.

      Reply
  4. Kari @ bite-sized thoughts says

    March 7, 2015 at 07:33

    Congratulations on the 50k!! How did it go? I hope you’re feeling rested and recovered now 🙂

    This looks delicious and I love that it’s oil free. I also love that it has tahini. It pairs so well with maple syrup!

    Reply
    • Shannon @ Yup, it's Vegan says

      March 11, 2015 at 19:28

      Thank you!! It was for sure the hardest thing I’ve ever done but looking back on it I’m so happy that I decided to give it a go. And thanks, I agree, maple and tahini are a match made in heaven 🙂

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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