Hazelnut Sesame Granola from Jessie Sheehan

I was never one of those “granola” people, if you know what I mean. I never ordered it in restaurants at breakfast, I wasn’t excited if someone served it to me when they had me over for brunch, and I never purchased it in the grocery store. However, this granola has converted me. And here’s why: it is sweet, but not too sweet (due to the sprinkling of salt post-bake and the lack of dried fruit) and so is perfect for mealtime (and snacking out of hand). It is baked until dark, making it super crunchy and flavorful; and it has the perfect balance of clumpy bits and loose oats. Oh, and it is filled with hazelnuts, my favorite nut – but if you prefer a different nut, by all means substitute whatever nut it is that rocks your boat. Finally, last summer, this granola was featured in edible brooklyn, so if it is important to you that your granola is famous, it’s got that going for it, as well.

To take a peek at the original blog post for my sesame hazelnut granola, and to peruse my collection of original recipes, click here.

 


 

INGREDIENTS

  • 3 cups old-fashioned rolled oats, not instant
  • 1 1/2 cups whole hazelnuts, with or without skins, whatever you prefer
  • 1/4 cup sesame seeds
  • 1 cup pumpkin seeds
  • 3/4 cup light brown sugar
  • 1 cup maple syrup
  • 1/4 cup extra virgin olive oil
  • 1/4 cup coconut oil, warmed first to melt, if solid
  • 1 egg white
  • 1 tsp pure vanilla extract
  • 1 tsp salt
  • 1 cup coconut flakes
  • flaky sea salt, for sprinkling

INSTRUCTIONS

Preheat the oven to 350º and line a baking sheet with a Silpat mat, if you have one, or parchment paper.

Combine all of the ingredients together in a large mixing bowl, save for the coconut flakes. Using your hands, mix everything together until all of the dry ingredients are coated with the wet. Transfer to the prepared baking pan and spread out the granola in an even layer.

Bake the granola for about 40 minutes, rotating and stirring the granola with a spatula every ten minutes. At the 30 minute mark, add the coconut. The granola is ready when it has darkened in color and appears relatively dry. If you prefer granola that is lighter in color, bake it for about 30 minutes or so, or until it is to your liking.

Remove from the oven and immediately sprinkle with flaky sea salt. Let sit until cool and then transfer to an airtight container. Granola will keep up to a month tightly sealed on the counter.

 

 

 

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