Spiced Tahini Granola with Date Syrup & Pistachios

Granola has become so common it’s easy to forget how good it can be. The mainstream versions are often packed with sugar, while the better ones come at a steep price. Making it at home solves both problems — it’s more balanced, more affordable, and an excellent way to use up leftover nuts and seeds from other baking projects. It also makes the house smell incredible as it bakes.

The base of this recipe is simple but distinctive: tahini for nutty richness and protein, date syrup for gentle sweetness, olive oil for crisp clusters, and warm spices with a pinch of salt to bring balance. Together, they create a foundation that feels both nourishing and full of flavour.

What makes it stand out is the quality of the ingredients. Seed + Mill’s tahini, made from roasted Ethiopian sesame seeds, is exceptionally smooth and rich, while Just Date syrup carries caramel-like depth from nothing more than organic dates. These are exactly the sort of ingredients you want to start your day with.

As for the rest? Pistachios bring colour and crunch, coconut turns toasty in the oven, and seeds add texture. Stirring in dried fruit after baking adds a soft, sweet note that balances the roasted flavours.

Pro tip: Store nuts and seeds in the freezer to keep them fresh — and do the same with granola. Once cooled, it will stay crisp and fragrant for weeks, ready to scoop straight from the bag.

Some products are worth waiting for. With tariffs easing, Seed + Mill tahini and Just Date syrup are finally back in the shop — ingredients that bring more flavour to familiar recipes, and make this granola especially satisfying to bake and share.

Spiced Tahini Granola with Date Syrup & Pistachios

Makes about 6 cups

For the best flavour, start with lightly toasted nuts and seeds, and add any special ones — like pistachios — after baking so their colour and flavour stand out from the mix.

Ingredients
¼ cup Seed + Mill tahini
¼ cup Just Date syrup
3 cups (248 g) old-fashioned rolled oats
1 ½ cups (about 200 g) mix of chopped toasted nuts and large seeds (such as almonds, pepitas, and sunflower seeds)
½ cup (45 g) shredded unsweetened coconut
¼ cup toasted sesame seeds
1 tsp Diamond Crystal kosher salt
1 tsp Burlap & Barrel Royal Cinnamon 
1 tsp Burlap & Barrel Cloud Forest Cardamom
3 tbsp olive oil
½ cup (75 g) shelled toasted pistachios
1–1 ½ cups chopped dried fruit (dates, apricots, cranberries, or cherries)

Method

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

2. In a small bowl, stir together the tahini and date syrup until smooth.

3. In a large bowl, combine the oats, nuts and seeds, coconut, sesame seeds, salt, and spices. Scrape the tahini mixture over top, drizzle in the olive oil, and use a spatula to mix until everything is evenly coated and the oats begin to clump together.

4. Spread the mixture onto the prepared baking sheet in an even layer. Bake for 30–35 minutes, stirring gently once or twice, until golden and fragrant, being careful not to break up the clumps.

5. Remove from the oven, scatter the pistachios and dried fruit over the hot granola, and allow everything to cool completely on the baking sheet.

6. Transfer to a sealed bag and store in the freezer, where it will stay fresh and crisp until ready to enjoy..