This sesame granola will appeal to anyone who likes sesame snaps. Sticky, sweet, with the nutty flavor of toasted sesame seeds. Also, instead of crumbling this into granola you can slice it and eat it as granola bars.
I love love love granola. Whenever we buy a box it disappears within a day or two. Funny thing is, I hardly ever make it. Store bought versions are good, but are often too sweet (probably why I eat it like candy) and contain offending things in them, like raisins (I can’t explain it, but I’m just not a raisin fan). Given this and the fact that it’s so insanely easy to make, I don’t know why I don’t make it more often. I decided to change that when I was staring at our dwindling box of strawberry granola (freeze dried strawberries inside = amazing), so I opened up our cupboard to see if I had the right ingredients on hand.
The great thing about granola is that you probably already have all the ingredients you need. Rolled oats, oil, and sugar or honey are really the essential bits and the rest is just extra. In my case, I had a bunch of sesame seeds and thought they would taste amazing with honey and toasted in the oven. I’d also just dried some blueberries and needed something to sprinkle them on.
So here you have it, a quick recipe to make sweet and sticky sesame granola that will keep you off the store bought stuff for at least a week:
Here’s what you’ll need:
3 cups rolled oats
½ cup flax seeds
½ cup sesame seeds
½ cup shredded coconut (unsweetened)
Pinch of salt
½ cup oil
⅔ cup honey
How to do it:
Preheat the oven to 350 F (170 C).
In a large bowl mix all of the dry ingredients together.
In a separate bowl, mix together the oil and honey (Tip: measure the oil and honey using the same vessel. Measure the oil first then the honey and the honey will slide out nice and easy!)
Line a baking tray with parchment paper and spread the granola on the tray. I spread it in a layer about ½ a cm thick. Bake for 20-25 mins or until the edges start to brown. Remove from oven and let cool. (If you want to make these into granola bars instead of granola, slice them while they’re warm.)
The most tedious part about this recipe is breaking up what is now a big block of oatmeal and seeds into tiny pieces. However, this task can be improved by eating as you go.
Store in an airtight container. I like eating mine with dried blueberries and yogurt.