Granola With A Persian Kick

Cardamom and sesame bring Middle Eastern flavor to this pantry staple.

Tahini Cardamom Granola with Raspberries

Sesame seeds, sesame oil and tahini make this a VERY sesame granola. Tart dried raspberries and bright orange zest balance its nuttiness. Hannah Kirshner

Servings: 6 cups




1 tablespoon neutral oil, such as canola or safflower

4 cups rolled oats (not quick or instant)

1/2 to 3/4 cups honey

1/4 cup toasted sesame oil

2 tablespoons black sesame seeds

2 tablespoons white sesame seeds

2 pinches kosher salt or sea salt

1 teaspoon cardamom

Zest of one orange

2 to 3 cups dehydrated raspberries, store bought or homemade (recipe below)


Dehydrated Raspberries:

3 pints raspberries


For the raspberries:

Line one or two baking sheets with parchment paper. Spread out the raspberries so they have space between them. Follow the instructions for your dehydrator or your oven's dehydrate setting (typically 8 to 12 hours at a very low setting). 

For the granola:

Preheat oven to 350°. Grease a rimmed baking sheet with the neutral oil. On the sheet pan, mix together everything except the cardamom, orange zest, and raspberries.

Bake granola for 15 minutes, stir, then bake 10 to 15 minutes more, until golden brown. Check often toward the end of baking, as granola can burn quickly. 

After baking, immediately sprinkle cardamom and orange zest over granola. Add the raspberries. Cool completely before packing in an airtight container.


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