Crunchy Tahini Cardamom Granola (Nut Free)

GFGluten Free

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This Tahini Cardamom Granola is incredibly crunchy and bursting with flavor, but it’s Oil Free and made with only 9 plant-based ingredients! A perfect On-The-Go Breakfast or tasty Snack.

Do you make your own homemade granola? You should make your own granola. Not only is it SO easy, but it’s also cheaper and your house will smell amazing in the process.

small teal bowl filled with clusters of tahini cardamom granola

You only need 9 plant-based ingredients to make this Tahini Cardamom Granola, and it’s Oil Free and Gluten Free too! Plus, the combination of Cardamom, Tahini, and a just a wee pinch of Cinnamon is TO. DIE. FOR.

ingredients for Tahini Cardamom Granola on white serving platter

Like I said, making homemade granola could not be any easier.

First, whisk all of your Wet Ingredients and Spices together in a bowl…

hand whisking wet ingredients for granola in large glass bowl

Then add your Dry Ingredients, Mix Well, and spread out onto a Baking Tray.

I opted to use Pumpkin Seeds and Sunflower Seeds in my Granola, but you can use any Nut or Seed of your choice!

pouring uncooked granola onto baking tray

Now it’s time for a little secret: press your Granola with a spatula if you want BIG clusters! I actually learned this from watching Erin Ireland‘s (also a vegan chef) Instagram Stories. It’s a total game changer, and I shall be pressing my Granola into every dang Baking Tray from here on out.

I mean, just look at those chunks!

hands holding large cluster of tahini cardamom granola over baking tray

Obviously, you can make them smaller and more mouth-sized if you’d like, too. Just break the Granola up a little more when you flip it halfway through the baking time. And speaking of Baking, another key to Crunchy Granola is to bake it at a lower temperature on the bottom oven rack. That I learned by word of mouth….but it works!

tahini cardamom granola in white bowl with non dairy yogurt

I like to serve this crunchy Tahini Cardamom Granola in a bowl with some Unsweetened Vegan Yogurt, but the possibilities are endless here! It’s also great on top of Oatmeal, Smoothie Bowls, served with Non-Dairy Milk, or on its own as a quick Snack.

However you serve it, I hope you find it JUST as addicting and delicious as I do. If you’re looking for more Vegan Granola recipes, you’ll also love this Peanut Butter Cup Granola and this Holiday Spiced Granola!

bowl of tahini cardamom granola next to tray of baked granola

A Few Final Thoughts:

  • As with all Granola recipes, feel free to substitute! As long as you use equal parts of the Nuts/Seeds or dried Fruit, the end result will be a-okay.
  • I baked my Granola on this reusable Silicone Mat to reduce my waste, but you can also use Parchment Paper or grease the pan if you’d like.
  • I find that this Granola keeps well (and stays crunchy) at room temperature for about a month. If you’d like it to last even longer, store it in your fridge!

If Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

tahini cardamom granola in white bowl with non dairy yogurt


Crunchy Tahini Cardamom Granola

This Tahini Cardamom Granola is incredibly crunchy and bursting with flavor, but it’s Oil Free and made with only 9 plant-based ingredients! A perfect On-The-Go Breakfast or tasty Snack.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: 10 Servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • ⅓ cup Tahini* 
  • ¼ cup Maple Syrup
  • 2 cups Rolled Oats, GF if necessary
  • ½ cup Pumpkin Seeds
  • ½ cup Sunflower Seeds
  • 1 tsp Vanilla Extract
  • ½ tsp Cardamom
  • ¼ tsp Cinnamon
  • ½ tsp Salt
  • ½ cup Cranberries (or other dried fruit of choice)


  1. Preheat the oven to 325F. Add the Maple Syrup, Tahini, Cardamom, Cinnamon, Vanilla Extract, and Salt to a large bowl. Whisk well.
  2. Next, add the Rolled Oats, Pumpkin Seeds, and Sunflower Seeds to the bowl. Fold the Dry ingredients into the Wet until everything is evenly incorporated and moist.
  3. Transfer the Granola to a lined or greased Baking Tray. Bake in the bottom rack of the oven for 20 minutes, then gently “flip” the Granola by breaking it apart with a spatula. (Note: break it into small or large clusters according to your preference!) Return to the oven and bake for an additional 5-7 minutes.
  4. Remove from the oven, sprinkle the Cranberries over the Granola, and let cool completely on the tray.
  5. Once cool, store in an airtight container at room temperature for up to one month. Serve as desired.


  • Not all Tahini is created equal! I use this one and strongly recommend it. If you use my link, you can also get a 10% discount off of your purchase!
  • Tahini may be substituted for another Nut/Seed Butter of choice
  • The Pumpkin Seeds, Sunflower Seeds, and Cranberries may also be substituted for equal parts of another Nut/Seed or dried Fruit of your choosing

Keywords: vegan granola, nut free granola, tahini granola, oil free granola, cardamom granola

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This Tahini Cardamom Granola is incredibly crunchy and bursting with flavor, but it's Oil Free and made with only 9 plant-based ingredients! A perfect On-The-Go Breakfast or tasty Snack.

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I don’t usually leave comments but this is DELICIOUS!! Such a creative mix of flavors that go together so well! I used chopped pecans instead of sunflower seeds and left out the cranberries, and it was *chef’s kiss*. Thanks for the great recipe!

  2. Perfect ratio of wet to dry ingredients! The contrast between the savoury tahini flavour and the sweet craisins is incredible and makes this recipe stand out. Pressing the granola down with a spatula and flipping it 20 mins in is a game changer for getting crispy chunks.

  3. WOW!! Amazing granola. I added a bit of unsweetened coconut flakes in place of some oatmeal, hemp seeds for 1/4 cup sunflower seeds and sprinkled about 1/4 cup collagen protein over before mixing. I also used unsweetened dried cherries and a bit of fresh ground nutmeg. Thank you for such a delicious combo of flavors.

  4. I’ve been making homemade granola for years and I have to say this was one of the best recipes I’ve ever found! It was so delicious with just the right amount of sweetness! I am guilty of eating tahini straight out of the jar so I loved that this recipe incorporated that. The next time I make it I would probably up the amount of cardamom by maybe 1/4 of a teaspoon just for an extra bit of spice.

  5. Love love granola and gardamon. This granola was superb with so many chunks! Added gojis instead of cranberries

  6. Made this on Sunday night. First time I ever made homemade granola. It is SOOOO good! Finished it today. Make more tonight! I’m going to add more tahini, vanilla, cardamon, and cinnamon as I want heightened flavor. Will keep you posted. Thank you! xo

  7. Wow, I absolutely adore that this granola is completely oil free! I love making oil free granola at home with maple syrup, rolled oats, protein powder, cinnamon, and I love adding some cacao powder sometimes too! I’ve yet to use tahini, but now that I’ve seen your take on it, I definitely have to ASAP!