I think I have… 4? 5? granola recipes on this blog already. Yet I feel like there’s a vacuum on the internet that is in crucial need of another one. Specifically this Sesame, Apricot & Mulberry Granola. Or at least that’s how I felt when I first “accidently” made it and thought “WHY haven’t I always made my granola this way?!”.
I don’t even know what to say about it. It’s simply a straight up delicious combination of flavors and textures. Warm, spicy, crunchy, caramel-like, chewy. And the sauce that goes into the mixture is just!! <3 <3 <3 Like a warm salted caramel sauce with a tahini twist. Or that’s literally what it is. Make extra and pour on ice cream, for heavens sake.
Ever since Emma Galloway published her second cookbook I’ve wanted to try tahini in granola. About a year ago, this tahini, orange and coconut granola started appearing all over the blogosphere. But as with all things, I’m a creature of habit and it takes me ages to change my ways. Last week though, it happened! The tahini adds just a gentle sesame note to the granola, that feels all warm and cosy and kinda interesting. I also added black sesame seeds, which I think ups the favors a bit. You can’t really taste the actual sesame flavor, but they make the whole thing much richer somehow.
What else has happened lately, besides swooning over granola? Well, I discovered a new artist called Leon Bridges that I like to listen to while I cook in the evening. Also, I’m really into bullet journaling right now and I feel so on top of my planning! My days are busy but thanks to my BJ I don’t feel stressed about it.
When I get a little bit of spare time, I think about what recipes to make for my blog friends that are visiting next weekend. I’m thinking something roasted with a vegan cashew sauce, nice cream for dessert and delicious breakfasts (with this granola obvi!). And perhaps my all time favorite recipe to make for guests? This time of year I would probably sauté the vegetables instead of leaving them raw.
Other times I daydream of what I wanna wear when the weather gets warmer. Do you also kind of feel like you wanna reinvent your style whenever spring comes around?
I always think that I’m gonna wear like flowy maxi dresses, layers of silky shirts and plenty of jewelry. Then I try those type of clothes on and I’m like “who am I??”. Nah, clear cuts and casual wear is much more my style. We’ll se how brave I am with the maxi dresses this year!
Ok, on to the granola!
This recipe is gluten free if you use gluten free oats, and vegan if you chose maple syrup instead of honey.
Sesame, Apricot & Mulberry Granola
makes one extra large jar
6 dl / 2 + 1/4 cup rolled oats (use gluten free if you’re sensitive)
3/4 dl / 1/3 cup sunflower seeds
1,2 dl / 1/2 cup pumpkin seeds
1,2 dl / 1/2 cup hazelnuts, roughly chopped
1,2 dl / 1/2 cup almonds, roughly chopped
2 tbsp sesame seeds (I used black)
2 tsp cinnamon
1 tsp ground and dried ginger
3/4 tsp ground cardamom
3/4 dl / 1/3 cup coconut oil
0,6 dl / 1/4 cup honey or maple syrup
2 tbsp tahini (I used unhulled)
a good pinch of vanilla powder
1/4 tsp himalaya salt or sea salt
8 organic unsulfured apricots, chopped
3/4 dl / 1/3 cup dried mulberries
Heat oven to 180’C / 355’F.
Combine all dry ingredients in a large bowl.
In a small sauce bring, gently heat coconut oil, tahini, honey/maple syrup, salt & vanilla powder until melted and well combined.* Pour over the dry mixture and combine until it’s all coated.
Spread out the granola on a baking tray covered in parchment paper.
Toast in oven for about 20-30 minutes, or until golden and fragrant. Take it out once or twice during the baking time to stir, for a more even result. Don’t worry if the granola still feels moist when you take it out. It will dry and crisp up once it cools.
Let cool completely before you add the apricot pieces and mulberries. Store in a large glass jar in the pantry. Lasts for about 2 weeks, if not longer. But I doubt you will have anything left by that time ;-)
*Bonus tip! The coconut tahini sauce makes for a pretty rad salted caramel sauce. Make extra and pour on ice cream! Perhaps go a little easy on the salt though, if you’re planning to eat the sauce as is.
Ps. If you like this post I would be very grateful if you wanted to hit the heart-button at the top or bottom of the post. That way I know which content you love and wanna see more of :-) Thanks!
All photographs, recipes and content are Cashew Kitchen originals, unless otherwise indicated. Feel free to go wild on pinning, but remember all content is copyright protected. Always link back here and credit Cashew Kitchen when sharing. Thanks!37