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
Cook Time 30 minutes
Total Time 45 minutes
Total Yield 4 cups
Calories Per Serving 224 kcal
Author Yup, it's Vegan


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 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


  1. Preheat the oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper or a Silpat.
  2. Mix together the dry ingredients in a large bowl.
  3. In a small bowl, whisk together the tahini, maple syrup, sugar, and vanilla until smooth. (I just use a fork).
  4. 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.
  5. 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.
  6. 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.
  7. Let the granola cool for 20 minutes - it will continue to get more crisp.

Recipe 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 Facts
Maple Tahini Millet Granola
Amount Per Serving (1 third cup)
Calories 224 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 71mg3%
Potassium 141mg4%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 27g30%
Protein 6g12%
Calcium 40mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.