Espresso Tahini Granola

Here’s how I know if I need to buy a cookbook or if I can put it safely back on the shelf: I open to three random recipes and if those three recipes look really, really good — like ones I’ll actually be excited to make — it’s a keeper. And that’s how it was when I saw Rachel Simons’ Sesame on the shelves of my local book store. I fell in love with the cover design (so chic), I fell in love with the voice, and I fell in love with the granola.

You Won’t Believe What’s in This Granola

At least the concept for the granola: it’s a standard recipe with lots of goodies — coconut, sunflower seeds, pumpkin seeds, nuts — but the wet ingredients are what’ll make you sit up in your seat: maple syrup, olive oil, tahini, and (get this) espresso.

That’s right, there’s espresso in this granola. As Rachel writes in the headnote: “It makes so much sense, given many of us are usually sipping coffee while eating granola in the morning. Plus, you’re left with a delicious, coffee-infused milk to slurp up in your bowl once all the granola is gone.”

It seems like the oddest combination of ingredients, but once you mix it up and lay it on a parchment-lined cookie sheet, it starts to make sense.

Even a nibble of the raw mix tastes good: bittersweet, almost edgy. And then when you bake it in the oven and get it really toasty, it makes it even more alluring.

Bitter, But in a Good Way

The vibe is robust, maybe even slightly challenging (especially if you don’t like coffee). To me, it’s the morning equivalent of drinking a Negroni. I love a Negroni but not everyone loves a Negroni. If you like bitter flavors paired with sweet flavors, you’ll dig this granola. (I added dried cherries and raisins for good measure.)

This was my breakfast this morning and it was a real pick-me-up; like a double dose of coffee injected into my veins. Of course, you can leave the espresso out, but where’s the fun in that? The shock of it is the whole point.

Espresso Tahini Granola

A surprisingly sophisticated granola from Rachel Simons’ Sesame.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 8 cups

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 2 1/2 cups old-fashioned rolled oats
• 3/4 cup unsweetened coconut flakes
• 1/2 cup pecans coarsely chopped (I used almonds)
• 1/2 cup walnuts coarsely chopped (almonds again)
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds optional
• 1 teaspoon kosher salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 cup maple syrup
• 1/3 cup extra-virgin olive oil
• 1/4 cup tahini
• 3 tablespoons espresso or strong black coffee I used a whole double shot, about 1/4 cup
• 1 teaspoon pure vanilla extract

Method

 

1. Preheat the oven to 375 F and line two rimmed baking sheets with parchment paper (I managed it on one sheet).
2. In a large bowl, combine the oats, shredded coconut, pecans, walnuts, pumpkin seeds, sunflower seeds (if using), salt, cardamom, and cinnamon. In a medium bowl, whisk together the maple syrup, olive oil, tahini, coffee (if using), and vanilla, then pour over the oat mixture and stir until evenly combined.
3. Spread the mixture evenly on the prepared baking sheets. Bake for 15 minutes, shake the baking sheets (I flipped everything over with a spatula), and lower the temperature to 325. Bake until golden brown, 10 to 15 minutes, vigorously shaking the baking sheets (or flipping with a spatula) two more times and checking to make sure the mixture is not burning at the edges.
4. Cool the granola completely before serving. (I added dried cherries and raisins at this point, about 1/2 cup each. You could also add toasted sesame seeds, which highlight the presence of the tahini.) The granola can be stored in an airtight container at room temperature for up to 2 months.