Sheet Pan

Tahini Cardamom Granola with Raspberries

November 10, 2016
Photo by Kyle Orosz
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
  • Granola
  • 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)
  • dehydrated raspberries
  • 3 pints raspberries
In This Recipe
  1. Granola
  2. 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.
  3. 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.
  4. After baking, immediately sprinkle the cardamom and orange zest over the granola. Add the raspberries. Cool completely before packing in an airtight container.
  1. dehydrated raspberries
  2. 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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What does a farm girl in Brooklyn do with a painting degree from the Rhode Island School of Design (RISD), and an obsession with food? Start a visually rich culinary publication! Write about cooking, develop recipes, and become a food stylist. Grow vegetables even if it's one scraggly tomato plant hanging from a fire escape, and find a way to keep chickens whether on a rooftop, in a neighbor's empty lot, a community garden, or the rare urban backyard (I've tried them all). On our small family farm in Washington state, I learned how food grows—and a deep respect for nature and agriculture—by helping to cultivate vegetables and raise chickens, goats and sheep. I continued to study food by working my way through the chain of production: harvesting herbs on an organic farm, selling specialty produce, serving farm-to-table food, baking artisan pastries and selling them at farmers markets, creating artful wedding cakes, developing and implementing craft cocktail programs, and testing and developing recipes for publications.