su-Sesame, Almond, and Cherry Granola
Photo: Annabelle Breakey; Styling: Kevin Crafts

 

Yields Makes 8 cups (serving size: 1/2 cup) Total Time 35 mins
The first time we tried Marge Granola--a small-batch variety made in Seattle--we knew we were in it for more than a handful. Its creator, Megan Gordon, shares her secrets in her cookbook, Whole-Grain Mornings (Ten Speed Press, 2013; $22). We played with her method to create this deeply toasted, crunchy Test Kitchen blend.

How to Make It

Step 1
1

Preheat oven to 350° and line a rimmed baking sheet with parchment paper.

Step 2
2

In a large bowl, combine oats, sesame seeds, almonds, salt, and spices. In a small bowl, whisk together oil, honey, and vanilla. Add oil mixture to oat mixture and stir to combine well. Spread mixture evenly in lined pan.

Step 3
3

Bake granola, stirring every 10 minutes, until light brown and fragrant, 30 to 35 minutes total. Let cool in the pan, then stir in cherries.

Step 4
4

Make ahead: Up to 3 weeks, stored airtight.

Ingredients

 3 cups regular (not quick-cooking or instant) rolled oats
 3/4 cup raw sesame seeds
 3/4 cup sliced almonds
 1 teaspoon kosher salt
 1 teaspoon cinnamon
 1/4 teaspoon cardamom
 1/2 cup extra-virgin olive oil
 1/2 cup honey
 1 teaspoon vanilla
 1 cup chopped dried tart cherries

Directions

Step 1
1

Preheat oven to 350° and line a rimmed baking sheet with parchment paper.

Step 2
2

In a large bowl, combine oats, sesame seeds, almonds, salt, and spices. In a small bowl, whisk together oil, honey, and vanilla. Add oil mixture to oat mixture and stir to combine well. Spread mixture evenly in lined pan.

Step 3
3

Bake granola, stirring every 10 minutes, until light brown and fragrant, 30 to 35 minutes total. Let cool in the pan, then stir in cherries.

Step 4
4

Make ahead: Up to 3 weeks, stored airtight.

Sesame, Almond, and Cherry Granola