Ginger Sesame Granola
Published Dec. 17, 2024
- Total Time
- 1 hour, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup/80 milliliters maple syrup
- ¼cup/55 grams dark brown sugar
- ¼cup/65 grams tahini
- ¼cup/60 milliliters olive oil
- 2egg whites, optional
- 1tablespoon vanilla extract
- 5cups/480 grams old-fashioned rolled oats
- 1½cups/150 grams sliced almonds
- ⅓cup/50 grams sesame seeds
- 2teaspoons flaky salt
- 2teaspoons ground ginger
- ¼teaspoon ground cardamom
- ½cup/85 grams chopped crystalized ginger
Nutritional analysis per serving (14 servings)
317 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 9 grams protein; 185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Line a 13-by 18-inch sheet pan with parchment paper.
- Step 2
In a large bowl, whisk maple syrup, brown sugar, tahini, olive oil, egg whites, if using, and vanilla until smooth.
- Step 3
Stir in oats, almonds, sesame seeds, salt, ground ginger and cardamom until combined.
- Step 4
Pour mixture onto the prepared sheet pan, spread evenly and transfer to the oven. Bake for 50 minutes, stirring with a spatula or fork after the first 20 minutes and every 10 minutes after, until oats and almonds are golden brown.
- Step 5
Remove sheet pan from oven and stir in crystallized ginger. Turn oven off and return sheet pan to the oven to cool completely, about 2 hours.
- Step 6
Granola can be stored at room temperature in an airtight container for up to 3 weeks.
Private Notes
Comments
Try using less sugar and maple syrup.
I made this exactly as written, and it was amazing. I loved the blend of spices that aren’t in the typical granolas. I’ve been making granola for years and this is definitely the most flavorful recipe I’ve made.
While this wdn't be my first choice for everyday granola, it's a nice change of pace & quite festive in its ingredients. My tweaks to bring it more in line with my regular granola: -ditch the parchment paper - clean-up is a breeze with granola -replace the brown sugar w/ 1/4C honey -just 4C oats -replace olive oil with coconut oil -almonds can be chopped -double cardamom -bake at 300 for an hour, then add crystallized ginger but do not put back in oven unless you want rock hard ginger chips
Followed as directed and is very salty. Will try 1 tsp next
Long time listener first time caller…this might be my favorite NYT cooking recipe of all times. As always I am grateful to the commenters for modifications (increasing cardamom and decreasing salt and sugar) I make without egg white and maple syrup.
A subtle but beautiful flavor profile that mellows and blends well by the second or third day. The crystalized ginger is chef's kiss.
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