Tahini Cardamom Granola with Raspberries

By Hannah Kirshner
November 10, 2016
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Author Notes: Sesame seeds, sesame oil and tahini make this a VERY sesame granola. Tart dried raspberries and bright orange zest balance its nuttiness. Hannah Kirshner

Makes: about 6 cups


  • 1 tablespoon neutral oil, such as canola or safflower
  • 4 cups rolled oats (not quick or instant)
  • 1/2—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
  • 2-3 cups dehydrated raspberries, store bought or homemade (see recipe below)
  1. 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.
  2. 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.
  3. After baking, immediately sprinkle the cardamom and orange zest over the granola. Add the raspberries. Cool completely before packing in an airtight container.

dehydrated raspberries

  • 3 pints raspberries
  1. 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).

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