Sesame and Black Pepper Granola
Total Time
55 minutes
Prep Time
25 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
- 1½ cups gluten-free rolled oats
- ¾ cups coarsely chopped nuts (I used a mix of raw almonds and cashews, but you do you.)
- 2½ tablespoons sesame seeds (white or black are both fine)
- ¼ cup pure maple syrup
- 1 teaspoons dark (aka toasted sesame oil)
- 2 tablespoons plus 1½ teaspoons light sesame oil (You can also use extra virgin olive oil if you don’t have sesame.)
- 1 teaspoon low-sodium soy sauce or tamari
- ¼ teaspoon ground ginger (I sometimes add a little more than that, but I love ginger.)
- ½ teaspoon coarse black pepper
- Flaky sea salt (such as Maldon)
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Preparation
Step 1
Pre-heat your oven to 300 degrees. Line a baking sheet with parchment.
Step 2
In a mixing bowl, combine the rolled oats, chopped nuts, and sesame seeds.
Step 3
In a separate bowl, whisk the honey, oil, soy sauce, ground ginger and black pepper.
Step 4
Add the wet ingredients to the dry ingredients and mix with a spatula until well combined.
Step 5
Transfer the granola to the prepared baking sheet and spread out in an even layer. Sprinkle the top with a hefty pinch of flaky salt.
Step 6
Bake for 15 minutes. Remove from the oven and stir the granola well. Spread it out in an even layer again and pack it down with the back of a spoon or spatula. (This will help you get some clumps later on.) Return to the oven and bake for 15 minutes more until golden brown. (30 minutes total.)
Step 7
Let the granola cool on the baking sheet for at least 20 minutes before breaking it up into pieces.
Step 8
Serve immediately or store in an airtight container for up to 2 weeks.
Step 9
Save recipe for the next time?
