Tahini Granola Bars with Dates

Name: Tahini Granola Bars with Dates
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: ¾ cup (180 ml) tahini (sesame paste); 1½ cups (220 g) medjool dates, pitted, pitted and roughly chopped; ¼ cup (85 ml) honey; 3 tablespoons (43 g) unsalted butter; 1 teaspoon (5 ml) vanilla extract; ½ teaspoon (3 g) fine sea salt; 2 cups (180 g) rolled oats (old-fashioned); ¾ cup (120 g) sesame seeds (white or mixed); ½ teaspoon (2 g) ground cinnamon; ¼ teaspoon (½ g) ground cardamom (optional)

From the MyKitchenBank Kitchen

Chewy granola bars with tahini and medjool dates, bound with honey and studded with sesame seeds and oats. These bars have a rich, nutty flavor and are naturally sweetened. Perfect for breakfast or an afternoon snack.

Prep: 15 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 12 bars (one 8×8-inch pan)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a 1-inch (2.5 cm) overhang on two sides for easy removal
Pit the dates if using whole ones

1
Blend dates and honey
- Add the chopped medjool dates and honey to a food processor.
- Pulse 8–10 times until the dates break down into a chunky paste.
- Some small pieces are fine; you don't want a completely smooth purée.
- Transfer to a large mixing bowl.
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Ready when: Dates are broken into small pieces and sticky paste forms
Tip: Don't overprocess; chunky texture gives the bars better bite.
2
Add tahini and butter
- Add the tahini, unsalted butter, and vanilla extract to the bowl with the date mixture.
- Stir vigorously with a wooden spoon until everything is evenly combined.
- The mixture should be uniform and thick.
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Ready when: No streaks of tahini visible; mixture is creamy and consistent
Tip: If tahini is very thick, it will be easier to stir if you warm the bowl slightly under hot water first.
3
Stir in dry ingredients
- Add the rolled oats, sesame seeds, cinnamon, salt, and cardamom (if using) to the tahini mixture.
- Fold everything together with a spatula until completely combined.
- The mixture should hold together when squeezed.
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Ready when: No pockets of dry oats or sesame seeds remain; mixture is evenly distributed
Tip: This is stiff—use your hands to finish mixing if easier than a spoon.
4
Press into pan
- Transfer the mixture to the lined 8×8-inch baking pan.
- Using the back of a spoon or offset spatula (or damp hands), press firmly and evenly into the pan.
- The mixture should be compact and reach into all corners.
- Aim for an even thickness of about ½ inch (1.3 cm).
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Ready when: Surface is level, compact, and has no gaps
Tip: Damp hands or a damp spatula will prevent sticking and make pressing easier.
5
Bake barsOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 22–25 minutes, until the top is golden brown and the edges are slightly darker.
- The bars will still be soft in the center but will firm up as they cool.
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Ready when: Top is golden brown with slightly darker edges; bars don't jiggle when gently shaken
Tip: Don't overbake or the bars will be dry. They should look slightly underdone—they'll continue cooking as they cool.
6
Cool and set
- Remove the pan from the oven and place on a wire rack.
- Let the bars cool in the pan at room temperature for at least 30 minutes.
- They will firm up significantly as they cool.
- Do not cut while warm or they will crumble.
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Ready when: Bars are cool to the touch and hold together when lifted
Tip: For cleaner cuts, chill the bars in the refrigerator for 1 hour before cutting.
7
Cut and serve
- Using the parchment overhang, lift the cooled granola slab out of the pan onto a cutting board.
- Using a sharp knife (wipe with a damp cloth between cuts for clean edges), cut into 12 equal bars: make 3 cuts lengthwise and 3 cuts widthwise to create a 4×3 grid.
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Ready when: Bars are cut cleanly into 12 pieces
Tip: A hot, wet knife gives the cleanest cuts. Reheat the knife under hot water between each cut if needed.

Good to know

Tips

If your tahini is very thick or has separated oil on top, stir it well before measuring. This helps create a smoother, more consistent dough.
These bars are naturally vegan and gluten-free if you use certified gluten-free oats.
Toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes before adding them to the mixture for deeper, nuttier flavor.
For extra crunch, reserve 2 tablespoons of sesame seeds and sprinkle them on top of the mixture just before baking.

Make ahead

These bars are best made 1 day ahead to allow flavors to meld and texture to firm up completely. They are fully edible the same day but are easier to handle and have better flavor after overnight rest.

Storage & reheating

Room temperature: Keep in an airtight container for up to 5 days. Refrigerator: Store in an airtight container for up to 10 days (bars will stay firmer and have a better texture). Freezer: Wrap individually in parchment and freeze in an airtight container for up to 2 months. Thaw at room temperature for 30 minutes before eating.

Substitutions

medjool dates, pitted → Deglet Noor dates or other soft dried dates. Use the same weight. Deglet Noors are less sweet and dense, so the bars will be slightly less sweet and more chewy.
honey → Agave nectar or maple syrup. Use the same volume. Maple syrup will add a distinct flavor; agave is more neutral.
sesame seeds (white or mixed) → Hulled sunflower seeds or pumpkin seeds. Use the same weight. This changes the Middle Eastern character but keeps the nutty flavor and texture.
rolled oats (old-fashioned) → Quinoa flakes or millet flakes. Use the same volume. These create a lighter, less chewy bar but add a subtle grain flavor.