Think all granola is the same? Think again. This Chunky Chocolate Tahini Granola is rich, nutty, and packed with chocolatey goodness-but a secret ingredient makes it pure heaven. Keep reading to discover what takes this homemade granola to the next level.
If you’re a granola freak like me, check out my Healthy Oil-Free Granola or Vegan Pumpkin Granola.
I love making homemade granola! It's fresh, packed with my favorite ingredients, and way better than anything at the grocery store.
My favorite is this Chunky Chocolate Tahini Granola. It’s loaded with healthy fats, dark chocolate, and just the right amount of crunch. And the best part? It's completely oil-free!
The best way to enjoy it? For me, it’s straight from the baking sheet. But it’s also a fantastic topping for some vegan Greek yogurt, smoothie bowls, your favorite dessert, or even as a base for granola bars.
In This Post
Why you’ll love this granola
- Big chocolate chunks. Because I think chocolate chips belong in granola!
- Tahini magic. This sesame seed butter gives it a nutty, slightly savory flavor that balances the sweetness.
- Simple ingredients. No weird crap, just whole, healthy ingredients.
- Oil-free. No need for coconut oil or olive oil-tahini does all the work!
- Easy breakfast. A handful of this granola with almond milk or yogurt = instant satisfaction.
- Perfect edible gift. Who doesn’t love edible gifts? Pack it in a sealable container with a cute label for an easy homemade treat.
Ingredients you’ll need
This chocolate tahini granola recipe is made with simple, wholesome ingredients that create the perfect balance of crunch, sweetness, and rich chocolate flavor.
Dry Ingredients:
- raw walnuts
- raw cashews
- old-fashioned rolled oats (you can sub gluten-free oats in needed)
- unsweetened coconut flakes
- cacao powder (or cocoa powder)
- dairy-free dark chocolate chunks
Wet Ingredients:
Variations
- Nut-free? Swap the walnuts and pecans for sunflower seeds, flax seeds, and pumpkin seeds.
- Nuts: Try replacing the walnuts and pecans for cashews and almonds. Make it work for you.
- Extra crunch? Add hemp hearts or cacao nibs before baking.
- Sweeter? Stir in a handful of chopped Medjool dates or a little bit of brown sugar.
- Flavor boost? A splash of vanilla extract in the wet ingredients adds depth.
- Want a different nut butter? Try peanut butter or sunflower seed butter instead of tahini.
How to make Chunky Chocolate Tahini Granola
Making your granola is easier than you think! With just a few simple steps, you'll have a delicious, crunchy, chocolatey treat perfect for snacking or breakfast.
- Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Blend: Add the walnuts, pecans, coconut flakes, and rolled oats to a food processor. Pulse 10-15 times until broken up but still chunky.
- Mix: In a large bowl, combine the nut mixture with maple syrup, tahini, and cacao powder. Stir well until everything is evenly coated.
- Fold in the chocolate chips (if using).
- Spread it out: Press the mixture onto the parchment-lined baking sheet in an even layer. Don't press too hard-you want some texture!
- Bake: Cook for 15-20 minutes until the edges turn a little color.
- Cool completely: Let the whole batch sit for 30 minutes before breaking it into chunks. This is the secret to getting those big, crunchy pieces.
- Store: Keep in an airtight container for up to three weeks.
NOTE: If you want to make a low-fat version of this, leave out the nuts and double up on the oats.
Top tips for the best Chocolate Tahini Granola
- Go for drippy tahini. Thick tahini is hard to mix-I always use the runny kind for the smoothest texture.
- Don't pulverize your nuts. I like to pulse them just enough to keep things chunky. No one wants nut dust!
- Press it down. You need to press the mixture into the pan to get those big, satisfying clusters.
- Let it cool-seriously. I know it's hard, but don't touch it for 30 minutes after baking. That's how you get the chunkiness!
- Store it smart. Once it's cool, you can toss it in an airtight container and keep it on the counter at room temperature. It stays fresh for 2-3 weeks.
Be sure to follow these tips so you get awesome granola every time!
This easy homemade granola is perfect for breakfast, snacking, or gifting. Whether you sprinkle it over yogurt, enjoy it like cereal with homemade almond milk, or eat it straight from the container, you'll love every crunchy, chocolatey bite!
Check out these breakfast recipes!
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Chunky Chocolate Tahini Granola
This Chunky Chocolate Tahini Granola is made with simple, wholesome ingredients that create the perfect balance of crunch, sweetness, and rich chocolate flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: Breakfast,
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients:
- 1 cup raw walnuts
- 1 cup raw pecans
- 1 cup old-fashioned rolled oats (sub gluten-free oats if needed)
- 2 TBSP cacao powder (or cocoa powder)
- ¼ cup dairy-free dark chocolate chips
Wet Ingredients:
- ¼ cup pure maple syrup
- ¼ cup runny tahini
Instructions
- Preheat and Prepare: Set your oven to 350°F and line a rimmed baking sheet with parchment paper to prevent sticking.
- Process the Dry Ingredients: In a food processor, combine the walnuts, pecans, cocoa powder, and rolled oats. Pulse 10-15 times until the mixture is broken down into smaller pieces but still has some texture. You don't want it to turn into flour.
- Mix the Wet and Dry Ingredients: Transfer the blended mixture to a large bowl. Add the pure maple syrup and tahini. Stir everything together until the dry ingredients are fully coated.
- Add Chocolate: If you’re using chocolate chunks or chips, fold them into the mixture.
- Shape the Granola: Pour the granola mixture onto the prepared baking sheet and press it down firmly into an even layer. Use your hands or the back of a spatula to flatten it slightly without creating holes.
- Bake to Perfection: Place the baking sheet in the oven and bake for 15-20 minutes or until the edges slightly darken. The aroma of toasted nuts and chocolate will let you know it’s almost ready!
- Let It Cool: DO NOT skip this step! Once out of the oven, you must resist the urge to break it apart right away. Let the granola cool undisturbed for at least 30 minutes-this is how you get those big, chunky pieces.
- Break and Store: After cooling, use your hands or a knife to break the granola into large clusters. Transfer it to an airtight container to keep it fresh for up to three weeks.
Notes
- Store it right. Keep it in an airtight container at room temperature for up to three weeks.
- Use runny tahini. Thick tahini won't mix as well, so make sure yours is smooth and drippy for the best texture.
- Don't over-blend the nuts. You want chunks, not nut flour, so pulse just enough to break them up.
- Press it down firmly. This helps the granola stick together in big clusters.
- Let it cool completely. The longer it cools, the chunkier it stays-patience pays off!
Nutrition
- Serving Size: ¼ cup
- Calories: 177
- Sugar: 5.2 g
- Sodium: 6.5 mg
- Fat: 13.4 g
- Trans Fat:
- Carbohydrates: 11.8 g
- Fiber: 2.6 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Tahini in granola? Snowing outside this morning so decided to give it a try. The aroma is incredible! I added vanilla bean powder to the mix. Pulled it out and could only wait 7 minutes before breaking off a corner to nibble with a cup of coffee. You knocked this one out of the park Shane. Made me wonder if you could come up with a “gingerbread” version?
I will try making this with chocolate Soom tahini. I think it will be good.
Oh boy is this a keeper! Made today and can’t keep my hands off of it. I didn’t have any raw pecans so I had to use pumpkin seeds, which was no problem at all. I play a lot of tennis and pickleball so this will be a very easy grab and go breakfast. This would also be a great breakfast or snack when you’re travelling. Brilliant!!!!!!
Just cooled off and had a corner of it. So good! Absolutely delicious! Made exactly as written. I love granola but store-bought ones all contain oil in my area, Wholefoods included. Bought some online but for the small pack you get it’s not cost effective nor, in my opinion, tasted as good as this recipe. Thrilled that I can easily make granola at home that tastes amazing. Thank you!!!
Awesome! I hope you enjoy it.
Made this today with a mix of walnuts, cashews, and pumpkin seeds. Used black sesame tahini. Quick and easy to make. Absolutely delicious! Thanks for sharing this recipe.
Wow, amazing! Love it when I see someone make it there own. Thanks for sharing.
This Chunky Chocolate Tahini Granola is made with simple, wholesome ingredients that create the perfect balance of crunch, sweetness, and rich chocolate flavor.