Every time I make homemade granola I am reminded how much better I like it than the store-bought variety but I still slack on baking it on a regular basis. When I was doing my meal planning for the week, I knew breakfast would look like smoothies, smoothie bowls and greek yogurt bowls…all of which I like to add granola to. So I decided it was time to bake up another batch of homemade granola but I wanted to create a new recipe. That’s how this Fig, Walnut and Tahini Granola was born!
Fig, Walnut and Tahini Granola
As I was scrolling Instagram one day, I saw that someone had baked tahini granola and ever since seeing that, I’ve had the urge to incorporate tahini into a granola recipe.
I perused my pantry for inspiration and decided on maple syrup and honey to sweeten, cinnamon to spice and figs and walnuts for a fruit and nut.
It’s no secret that I LOVE figs! (It’s currently fresh fig season and I’m trying to coordinate a pick up of some fresh figs from a friend with a tree.) I usually go with something like raisins, dried cranberries or dried cherries in granola but I thought the figs would complement the tahini nicely.
I started by baking the granola oats with the wet mixture before I added the fruit and nuts. That way the fruit wouldn’t get overly tough and the nuts wouldn’t get too toasted. I added them halfway through baking and stirred the granola and spread it out again.
I was really pleased with the finished product. It’s not too sweet but has a nice depth of flavor.
And it’s oh so good over full-fat greek yogurt with a drizzle of honey and fresh berries from the farmers market on top.
Fig, Walnut and Tahini Granola
It’s also delicious eaten by the handful as a snack! 🙂
FIG, WALNUT AND TAHINI GRANOLA
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Fig, Walnut and Tahini Granola
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 cups 1x
Description
This fig, walnut and tahini granola is perfect with greek yogurt and fruit or sprinkled over smoothie bowls.
Ingredients
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/2 cup coconut oil, melted
- 1 scant teaspoon sea salt
- 1 teaspoon cinnamon
- 3 cups old fashioned rolled oats
- 1/3 cup chopped dried figs
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 300 degrees. Line a baking sheet with a Silpat or parchment paper.
- In a large bowl, whisk together tahini, maple syrup, honey, coconut oil, salt and cinnamon.
- Mix in oats and stir until coated well.
- Shape into a rectangle on baking sheet. Press edges together and press down on mixture. You want it all together and not overly spread out.
- Bake 10 minutes and then take granola out and add figs and walnuts. Stir a little on baking sheet and then reform the rectangle and press it all down together again.
- Bake another 10 minutes. Remove granola from oven while it’s still soft.
- Let cool completely.
- Break into pieces and store in an airtight container for 7-10 days.
MORE GRANOLA RECIPES
The Best Basic Granola Recipe (my dad’s recipe!)
Peanut Butter Chia Seed Granola (reader favorite!)
Honey, Almond and Coconut Granola
Do you make homemade granola? Any favorite recipes to share?
Love making homemade granola! I will have to try this recipe and your peanut butter chia seed one. One of my all time favs is the ginger molasses granola from Run fast eat slow cookbook. It’s amazing and unlike anything you can find in stores!!
The PB chia one is such a popular recipe and I have so many readers who have been making it for years. You’ll love it!!! I’ll have to check out that ginger molasses granola. Sounds right up my alley!
I love the idea of using tahini in granola. This recipe sounds great!
Thanks Hillary! I hope you can try it! 🙂
Yum…another granola recipe! Yeah, I’m guilty of buying special k instead of making it too. It has been too hot to bake…in the high 90’s. Have a great day!
Made this recipe yesterday cause I happened to have almost all of the ingredients on hand and it sounded divine! I subbed dates for the figs and did all honey instead of maple and honey but it still came out delicious. One question though, when I took it out after the second ten minutes, the center of the rectangle was still pretty wet so i put it in for another ten minutes and then it mostly seemed alright so I just let it set. What was the texture of the granola supposed to be at the end of cooking? still kind of wet or dry like I’ve come to expect from the store bought?
I also made yogurt yesterday loosely based off of your dad’s recipe (didnt have all of the equipment so I made due with sticking the pot in the oven with the light on), so it was a real peanutbutterrunner baking day over here! Thank you so much for all these amazing recipes. They really bring so much joy 🙂
I also made this and opted to put it in for 10ish minutes more than the recipe called for. It continues to cook a bit after it comes out of the oven, so mine got more brown and toasty, just the way I like it! I think if you take it out when it’s still wet, it won’t be as crispy when it finally cools. This was a great combination of flavors, thanks Jen!
This looks incredible! Do you have any suggestions on replacing the walnut? My boyfriend is allergic to peanuts and tree nuts, but the flavors in this look sooo amazing. Do you think it would taste as good without the walnuts?