Sesame seeds, sesame oil and tahini make this a VERY sesame granola. Tart dried raspberries and bright orange zest balance its nuttiness. —Hannah Kirshner
What You'll Need
neutral oil, such as canola or safflower
rolled oats (not quick or instant)
toasted sesame oil
black sesame seeds
white sesame seeds
kosher salt or sea salt
zest of one orange
dehydrated raspberries, store bought or homemade (see recipe below)
Preheat your 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 the granola for 15 minutes, stir, then bake 10-15 minutes more, until golden brown. Check often towards the end of baking, as it can burn quickly.
After baking, immediately sprinkle the cardamom and orange zest over the granola. Add the raspberries. Cool completely before packing in an airtight container.
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 8-12 hours at a very low setting).
Hannah Kirshner is author of Water, Wood, and Wild Things. She is a writer, artist, and food stylist whose work has appeared in The New York Times, Vogue, Saveur, Taste, Food52, Roads & Kingdoms, and Atlas Obscura, among others. Trained at the Rhode Island School of Design, Kirshner grew up on a small farm outside Seattle and divides her time between Brooklyn and rural Japan.