Ginger Sesame Granola
Inspired by techniques from NYT Cooking.
A ginger-infused granola with toasted sesame and almond, spiked with flaky sea salt and sticky pieces of crystallised ginger for added depth and chew.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 266 kcal |
| Protein | 6.8 g |
| Carbohydrate | 33.1 g |
| of which sugars | 12 g |
| of which free sugars | 11.3 g |
| Fat | 12.6 g |
| of which saturates | 1.6 g |
| Fibre | 4.4 g |
| Salt | 0.25 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Syrup
- 80 ml maple syrup
- 55 g dark brown sugar
- 65 g tahini, well stirred
- 60 ml olive oil
- 2 egg whites (optional, for clusters)
- 3 tsp vanilla
Granola
- 480 g rolled oats (not instant)
- 150 g flaked almonds
- 50 g sesame seeds
- 2 tsp flaky sea salt
- 2 tsp ground ginger
- ¼ tsp ground cardamom
Stir in after baking
- 85 g crystallised ginger, chopped
- 1
Heat. Preheat the oven to 165 °C (145 °C fan) and line a large rimmed baking tray with baking paper.
- 2
Syrup. In a large bowl, whisk 80 ml maple syrup, 55 g dark brown sugar, 65 g tahini (well stirred), 60 ml olive oil, 2 egg whites if using and 3 tsp vanilla until completely smooth.
- 3
Mix. Add 480 g rolled oats, 150 g flaked almonds, 50 g sesame seeds, 2 tsp flaky sea salt, 2 tsp ground ginger and ¼ tsp ground cardamom and mix until thoroughly coated.
- 4
Spread. Tip onto the lined tray and spread out.
- 5
Bake. Bake for 20 min, then stir and continue baking for about 30 min more, stirring every 10 min, until golden.
- 6
Finish. Scatter 85 g crystallised ginger chopped over the granola, then switch off the oven and leave the tray inside for 2 h to crisp.
- 7
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 3 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
