Ginger Sesame Granola
Published Dec. 16, 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.
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
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.
I really love the flavor of this granola because I love ginger. My granola turned out more chewy than crunchy though. I even baked it for 20 more minutes. I prefer crunchy so I'm going to try this again but with a larger sheet pan and hope that helps!
I skipped the brown sugar altogether and cut maple syrup by half, but added a tablespoon of honey. It isn’t too sweet. Baked for 50 min at 325F no problem. Gets medium dark brown but not burnt.
I make a LOT of granola and have tried all kinds of recipes. This is probably my hands down favourite. If you love tahini and halva, this is for you. Only change I make is to cut the salt in half and I find micowaving all the liquids together makes it easier to stir together. Enjoy! FAB!