The Sesame Snap Granola was born at my parents' summer house last christmas. Holidays there are always a great time to get back to basics, not relying on my 'speciality ingredients', as there is only ONE small supermarket there! For this granola I used whatever I could get hold of – sesame, linseed, coconut flakes, olive oil .. and it's been on repeat ever since :)
Everyone seem to love the 'sesame snap' flavour of this granola – it reminds me of those little honey sesame candies, only less sweet! I even had to give my friend a big bag to take home after I found her looting my jar ..
This recipe is fool proof, quick, and inexpensive to make. I even have a hack to measure the ingredients in just a few minutes – all you need is digital kitchen scales and a large bowl! If you want to use a measuring cup instead, the recipe is straightforward (no '125ml' here ;)
The recipe is inspired by Nekisia Davis’ genius Olive Oil and Maple Granola.
Place the empty bowl on the scales, set to zero. Add one ingredient at a time, and reset the scales to zero in between each ingredient. You'll zoom through the list in no time! You can use this for any recipe that requires lots of weighed ingredients, like cake.
Recipe: Sesame Snap Granola
700ml (325g) rolled oats
300ml (190g) sesame seed, hulled or whole. Whole gives a stronger sesame flavour.
100ml (70g) flax seed
200ml (75g) desiccated coconut
200ml (120g) nuts of your choice, whole or roughly chopped
50ml (55g) coconut palm sugar*
50ml (40g) extra virgin olive oil
50ml (60g) rice malt syrup**
1/4-1/2 tsp sea salt
*coconut palm sugar can be replaced with rapadura sugar, or another whole sugar. If you use brown sugar, use half the amount.
**rice malt syrup can be replaced with maple or coconut palm syrup. If you use agave or golden syrup, use half the amount.
- Preheat your oven to 150ºC.
- Add all ingredients to a large mixing bowl.
- Stir thoroughly then tip the mixture into a large tray, spreading it evenly. If you like, line it first with baking paper to make it easier to clean after.
- Bake for 40 minutes, stirring every 10-15 minutes.
- Once time is up, stir a final time and leave the granola in the oven to cool with the door slightly open. This will make it super crispy!
- Store in an airtight container at room temperature for up to a month. Or keep it in the freezer like my friend Heike, it will be extra crisp but not 'frozen' when you grab some for your breakfast or snack!