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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This is a new and interesting way of eating sesame seeds (I often puree them for cooking in sweet soups or for making a paste).
I love making granola as a way to use up various things in the pantry. The tahini sounds great in this, and I know I have some leftover from another recipe!
TasteHongKong – Oh, I need to try making my own paste! Thanks for the idea!
Lisa – I always seem to have tahini hanging around, too. Love getting creative with granola!