Ginger Sesame Granola
Published December 16, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- 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
⅓ cup/80 milliliters maple syrup
¼ cup/55 grams dark brown sugar
¼ cup/65 grams tahini
¼ cup/60 milliliters olive oil
2 egg whites, optional
1 tablespoon vanilla extract
5 cups/480 grams old-fashioned rolled oats
1 ½ cups/150 grams sliced almonds
⅓ cup/50 grams sesame seeds
2 teaspoons flaky salt
2 teaspoons ground ginger
¼ teaspoon ground cardamom
½ cup/85 grams chopped crystalized ginger
Nutritional analysis per serving
44 grams carbs; 370 calories; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 7 grams fiber; 216 milligrams sodium; 10 grams protein; 11 grams sugar
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.
This provided nutritional information “per serving” but I’m not seeing the serving size anywhere. Anyone?
@Laís how about Ground Flaxseed? It's a good thickening agent. I have not tried it yet but it thickens my oatmeal very smoothly.
This nicely flavored granola tastes great but didn’t clump. The act of stirring breaks up any potential large clumps, but is necessary because there are 9 cups of granola in a 9x13” pan. If I try it again, I’ll divide it into at least double the area of pans so that it can be cooked in one layer. Might add more egg white, as well. I 🤎 clumps.