Black Sesame Granola Recipe

The first signs of autumn are in the air and that means oatmeal has returned to the breakfast scene around here. I eat it almost every day, but as much as I love a warm bowl on a cool morning, everyone needs a little variety. That’s where granola comes in.

I’ve made Coconut Lime Granola and Cranberry Pumpkin Granola, but this batch had a purpose – to use up some specific ingredients in the pantry.

First up are black sesame seeds, followed by tahini. I love them both, but when most recipes call for only 1 to 2 tablespoons, it takes a while to use them up.

Both ingredients give this granola a nutty, salty flavor. If you like yours a bit sweeter you can add more honey or some extra dried fruit. I used dried cranberries and unsalted peanuts in this version, but any fruit and nut combo would work well.

Black Sesame Granola Recipe

Ingredients
1/4 cup virgin coconut oil, melted
1/3 cup raw honey
2 tablespoon tahini
4 cups old-fashioned rolled oats
1/4 cup unsalted sunflower seeds
1/4 cup black sesame seeds
1/4 cup dried fruit (I used cranberries)
1/4 cup nuts (I used unsalted peanuts)
1/8 teaspoon fine sea salt

Preparation
Preheat the oven to 375 degrees F.

Whisk together the oil, honey, and tahini in a large bowl. Stir in the oats.

Add the remaining ingredients and stir to coat well. Pour out onto a baking sheet sprayed with coconut oil and spread evenly.

Bake for 30 to 40 minutes, stirring every 10 minutes. Makes about 5 cups.

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