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Granola with Tahini, Orange, and Date Clusters

Crunchy baked granola made with rolled oats, tahini, date syrup, honey, orange zest, and cardamom. Finished with pistachios and chopped dates for large, crisp clusters.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 14 about ½ cup each
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry Mixture
  • 360 g 4 cups old-fashioned rolled oats
  • 90 g ¾ cup raw almonds, roughly chopped
  • 60 g ½ cup raw pumpkin seeds
  • 30 g ¼ cup sesame seeds
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon fine salt
Wet Mixture
  • 80 g ⅓ cup smooth tahini, stirred
  • 80 g ¼ cup date syrup
  • 63 g 3 tablespoons honey
  • 30 ml 2 tablespoons neutral oil
  • 2 teaspoons fresh orange zest
  • 1 teaspoon alcohol-free vanilla paste
After Baking
  • 120 g ¾ cup pitted dates, chopped
  • 60 g ½ cup shelled unsalted pistachios, roughly chopped

Equipment

  • Rimmed half-sheet pan (18×13 inch)
  • Parchment paper
  • Small saucepan

Method
 

  1. Heat the oven to 300°F (150°C) and place a rack in the middle. Line a rimmed half-sheet pan with parchment, leaving enough overhang to lift the cooled slab. Mix the oats, almonds, pumpkin seeds, sesame seeds, cinnamon, cardamom, and salt in a large bowl.
  2. Combine the tahini, date syrup, honey, and oil in a small saucepan over low heat. Whisk for 2 to 3 minutes until fluid, then remove from heat and stir in the orange zest and vanilla.
  3. Pour the warm binder over the dry mixture and fold for about 1 minute, scraping the bottom repeatedly until no dusty oats or dry spice pockets remain.
  4. Spread the mixture nearly to the pan edges and press firmly into an even layer about ½ inch thick, including the corners. Bake for 25 minutes, then rotate the pan from front to back without stirring. Bake for another 18 to 23 minutes until the edges are deep gold and the center looks dry.
  5. Set the pan on a rack and leave the slab completely untouched for 60 minutes. Do not stir, lift, or break pieces while the binder is still setting.
  6. Lift the cooled slab by the parchment and break it into your preferred cluster size. Fold in the chopped dates and pistachios gently and transfer to an airtight container.

Notes

  • Store in a dry airtight container in a cool dark cabinet for up to 3 weeks. Use a dry scoop and close the lid promptly. Freeze without the dates for up to 3 months; thaw sealed at room temperature.
  • If clusters feel soft or bend after cooling, remove the dates and pistachios and rebake at 275°F (135°C) for 8 to 12 minutes, then cool completely before storing.
  • Prepare the dry mixture up to 3 days ahead. Add the warm binder and bake on the day you want fresh clusters.