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
Ingredients
- Granola
-
1 tablespoon
neutral oil, such as canola or safflower
-
4 cups
rolled oats (not quick or instant)
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1/2—3/4 cups
honey
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1/4 cup
toasted sesame oil
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2 tablespoons
black sesame seeds
-
2 tablespoons
white sesame seeds
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2 pinches
kosher salt or sea salt
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1 teaspoon
cardamom
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zest of one orange
-
2-3 cups
dehydrated raspberries, store bought or homemade (see recipe below)
- dehydrated raspberries
-
3 pints
raspberries
Directions
- Granola
-
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.
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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.
- dehydrated 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 8-12 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.
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