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.