Black Sesame Granola

Crispy, golden-brown granola flecked with black sesame and toasted nuts — naturally sweetened and vegan. Easily made nut-free and/or gluten-free as well. If you’re a fan of black sesame, you’ll love this granola recipe.

Re-living the abundance of black sesame desserts/sweets I grew up with as a kid in Taipei, Taiwan. A happy combination between my Black Sesame Cookies and Taro Granola, if you will.


Try my Taro Granola!


Black Sesame Granola

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Recipe by George L. Course: SnacksCuisine: American, TaiwaneseDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

35

minutes

Crispy, golden-brown granola flecked with black sesame and toasted nuts. Naturally sweetened and vegan. Easily made nut-free or gluten-free as well.

Ingredients

  • Black Tahini (Or use store-bought)
  • 1 cup black sesame seeds

  • 4 tablespoons vegetable oil

  • Dry Ingredients
  • 1.5 cups rolled oats

  • 1 cup mix of raw nuts (such as almonds, pecans, walnuts)

  • Wet Ingredients
  • 2 small ripe bananas, mashed (yields about 1/2 cup)

  • 2 tablespoons black tahini / black sesame paste

  • 2 tablespoons maple syrup (or honey)

Directions

  • Make the Black Tahini (Skip if using store-bought). First, heat up a non-stick pan on medium-high heat (no oil), and toast the black sesame seeds, around 5 minutes. Add the toasted black sesame seeds to a food processor and blend first into a rough paste, around 1 minute. Then, add the vegetable oil one tablespoon at a time. Adjust the consistency of the black tahini accordingly — the more oil you add, the creamier the black tahini becomes. I generally aim for 3-4 tablespoons of oil per cup of black sesame seeds.
  • Prepare the Dry Ingredients. In a large bowl, mix rolled oats with raw nuts. Additionally, pre-heat the oven to 350 degrees F (176 C).
  • Prepare the Wet Ingredients. In another bowl, mix together the mashed bananas, black tahini, and maple syrup.
  • Bake the Granola. Add the wet ingredients to the dry ingredients, and thoroughly mix them together. Spread the mixture to a one-sheet thickness on a parchment-lined baking tray. Bake for 32-35 minutes — gently stir the granola at the half-way point (about 15 minutes in). A good way to tell when the granola is done is by feeling the middle — the middle will be the last part to dry up / harden. After baking, let the granola cool for at least 15 minutes before packing it into a glass jar.

Notes

  • I used a three-nut mix of almonds, pecans, and walnuts, but you can use any type of nuts you prefer.
  • To make it nut-free, simply use seeds such as sunflower seeds or pumpkin seeds instead of the nuts.
  • To make it gluten-free, use gluten-free oats.
  • Stirring at the halfway point of baking helps break up the granola. If you like more chunks in your granola, stir more gently so the granola sheets stay more intact.

Did you make this recipe? I’d love to see your recreations!

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