It’s that time of summer when I try to consume fruit at every meal, snack or anytime I’m eating.
We are at the peak when berries are a bargain. There are piles of peaches, plums and stone fruit at the farmers market and the grocery.
The other day I ate so many cherries while I was cooking dinner that I ended up packing up my portion of pasta to have as leftovers for lunch the next day.
I can go sweet or savory with fruit.
I was in the mood to have fruit with something new.
It didn’t take me long to have a craving for granola and end up making this chunky sesame tahini granola.
How To Make Chunky Sesame Tahini Granola
To start, I combine old-fashioned oats, sesame seeds, pistachios, cinnamon, cardamom and salt in a big bowl.
Then I warm olive oil, maple syrup, honey, tahini and vanilla extract in a small saucepan whisking it together until it’s smooth.
The maple syrup and honey add sweetness and balance each other out, so the granola doesn’t end up too maple-y.
I stir the liquid ingredients into the oat mixture until it’s equally damp.
There two key ways to get your homemade granola to turn out chunky.
1. You have to pack the oat mixture tightly on the sheet pan. I either use the back of a wooden spoon or my hands with a sheet of wax paper to press it down.
2. Do not touch the granola while it’s baking. Most recipes say to toss the granola a couple times on the sheet pan to help it bake evenly, but you need to wait till after it’s baked and cooled to break it up into bigger pieces.
If the granola does start to turn too dark on the edges while it is baking, just cover those areas with aluminum foil like you would with pie or tart crust.
The wait begins after the granola finishes baking. Let it cool before your split it into chunks.
I’ve been devouring this chunky sesame tahini granola with coconut yogurt and with oat milk like cereal.
And of course, both have involved a lot of fruit.
Chunky Sesame Tahini Granola
- Prep Time: 10 minutes
- Cook Time: 22-24 minutes
- Total Time: 32-34 minutes + cooling time
- Yield: 4–5 cups 1x
3 cups old-fashioned oats
1 cup black and white sesame seeds
1/4 cup roughly chopped pistachios
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup maple syrup
1/4 cup honey
1/4 cup tahini
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
In a large bowl, combine the oats, sesame seeds, pistachios, cinnamon, cardamom and salt.
In a small saucepan over low heat, whisk together the olive oil, maple syrup, honey, tahini and vanilla extract until warmed and smooth. Stir into the oats until the mixture is evenly damp.
Spoon the oat mixture in a mound in the center of the prepared sheet pan. Press it down using a wooden spoon or your hands with a sheet of wax paper on top.
The oats should be packed down tight.
Bake for 22-24 minutes until golden brown. If the granola starts to get too dark at the edges, cover those areas with aluminum foil and continue baking.
Let the granola cool completely before breaking into chunks.
Store in an airtight container.