"Tahina gives extra nuttiness to this crunchy breakfast treat. Made with date syrup instead of more processed sugars, this granola is not as sugary sweet as store bought versions. If you do prefer it sweeter, you could drizzle with extra date syrup when serving. I like it sprinkled over cool, thick Greek yoghurt with chopped fruits and a drizzle of extra tahina."

Preparation Time: 15 minutes  

Cooking Time: 45 minutes  

Serves: 4 - 6

credit: Victoria prever
photography by: Yakir Zur


  • 180g rolled oats (gluten-free if preferred)

  • 150g mixed shelled nuts, roughly chopped

  • 10g chia seeds

  • 10g black sesame seeds

  • 30ml Sesame Kingdom Tahini

  • 30ml Sesame Kingdom date honey (silan)

  • 30ml coconut (or any flavourless) oil

  • 3/4 tsp cinnamon

  • 1 large egg white

  • 6 soft pitted dates, roughly chopped 

  • 3 soft dried figs, cut into 1/8ths

  • 25g cranberries


  1. Preheat your oven to 150°C and line a baking sheet with baking parchment.

  2. In a large bowl, combine the oats, nuts and seeds.

  3. In a measuring jug, whisk together the tahini, date honey, oil and cinnamon. Pour over the oat mixture and stir until all the dry ingredients are lightly coated.

  4. Beat the egg white with a fork until fluffy and mix through the granola, then pour onto the baking sheet and press down slightly to help it come it form crunchy clusters.

  5. Bake for 20 minutes then take it out and give it a gentle stir. Return it to the oven and bake until golden brown, about 10 – 20 more minutes. The time it takes depends on your oven to some extent, so keep an eye on it and check it every so often.

  6. Leave it to cool on the baking sheet, then, pour into a container and mix in the dried fruits.

  7. Store it in an airtight container — it will keep up to a month. Whether it lasts that long is another matter!



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