Sesame reminds me of Japan
I love sesame candies. My first introduction to them was when I lived in Japan. Now you can find them at many American stores. Sesame is the prevalent flavor of this version of granola and the wheat germ and soy flour add extra protein to keep you going all morning. The taste reminds me of the sesame and honey coated nuts we take on hikes or nibble on during movie night at home. When my children were young, I made homemade granola and they loved it. Once in a while they still request it when they visit.
These days it is easy to reduce some of the fat and the result is not only a healthier version but even tastier. Besides enjoying a bowl of granola for breakfast, it’s great served over hot oatmeal, stirred in yogurt, topped on an ice cream sundae, mixed with dried fruit for homemade trail mix or layered in a fruit parfait. It’s not hard to make and stores well in an airtight container but beware, it won’t last long.
Recipe: Sesame Cashew Granola
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Yield: 11 cups | Level: Easy
- 5 cups rolled oats
- 1 cup sesame seeds
- 1 1/2 cups unsalted cashews, whole or pieces
- 1 cup slivered almonds
- 1 1/2 cups shredded coconut
- 1 cup wheat germ
- 1 cup soy flour
- 3/4 cup vegetable oil
- 1 cup honey
1 Preheat oven to 325 degrees.
2 In a large bowl, combine oats, sesame seeds, cashews, almonds, coconut, wheat germ and soy four.
3 Add the oil, honey and stir well.
4 On two large baking sheets sprayed with cooking spray or lined with parchment, spread mixture evenly about ¾-inch deep. Cook for 30 minutes stirring and switching shelves half way through.
5 Cool and store in an airtight container.
Serve granola for a breakfast cereal, sprinkle on yogurt, in a fruit parfait and as a trail snack.
- Exchange the almonds for walnuts or pecans.
- Add one cup of sunflower seeds.
Inspiration – Patrick O’Connell, The Inn at Little Washington
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 18, 2012