Today I’m sharing this Chocolate Sesame Almond Granola recipe which is a delicious breakfast when served with yogurt (or milk) and fruit. I love how you get thick clusters of granola with this recipe by compacting the batter before baking.
With the warmer weather arriving, I’ve started to swap my usual oatmeal routine for something a little lighter – parfaits! I love how a little prep on Sunday of making a batch of granola can yield an entire week of breakfasts that will vary depending on what kind of fruit you throw in and flavor of yogurt you use. I used the last of my blood ranges to shoot the photos for this post but have since switched to enjoying the granola with bananas and berries.
Feel free to get creative with the flavor combos for this – swap in whatever nuts, seeds, or chocolate is your favorite to customize a granola that taste delicious to you!
With the ongoing pandemic, I plan to give as many substitution suggestions as possible so you can continue to cook without having to run out to the store. Although some of these suggestions may vary the end result, I only make suggestions if I think it will still be delicious. Here is a list of substitute suggestions for these Chocolate Sesame Almond Granola recipe in case you don’t have certain ingredients on hand:
Brown sugar – Feel free to use coconut sugar, regular sugar, or even swap with more maple syrup or honey.
Maple syrup – honey would be an easy swap here but you could also add in brown or white sugar instead.
Sesame seeds – Other seeds such as pumpkin or sunflower seeds would be a good substitute here.
Sliced almonds – Any nuts that you enjoy will work here such as walnuts or pecans.
Almond flour – I love the extra layer of almond flavor this flour adds to the granola but swapping for all-purpose flour will also work.
Cardamom – You can skip the cardamom if you don’t have it and just replace with more cinnamon.
Today I’m sharing this Chocolate Sesame Almond Granola recipe which is a delicious breakfast when served with yogurt (or milk) and fruit. I love how you get thick clusters of granola with this recipe by compacting the batter before baking (which is a technique I learned about through the Tartine books).
- 2 Tbsp brown sugar
- 2 Tbsp maple syrup
- 1/4 tsp salt
- 1 3/4 cup rolled oats
- 1 cup sliced almonds
- 1/4 cup almond flour
- 1/4 cup sesame seeds
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 3 oz chocolate chips or chopped chocolate
- 2 Tbsp olive oil
- 1 egg white whipped
- 1/2 tsp vanilla or almond extract
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Preheat oven to 325 degrees and line a baking sheet with parchment paper.
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In a small saucepan, bring the sugar, maple syrup, 2 Tbsp water, and salt to a simmer over medium heat. Stir until the sugar has dissolved and then remove from heat. Set aside.
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In a medium mixing bowl, whisk together the oats, sliced almonds, almond flour, sesame seeds, cinnamon, cardamom, and chocolate chips until combined.
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Stir the olive oil, egg white, and vanilla or almond extract into the cooled sugar mixture and then pour over the oat mixture and mix until the oat mixture is completely coated.
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Transfer to prepared baking sheet and spread into an even layer. Place a clean baking sheet over the oat mixture and press down firmly to compact the mixture (you could also put some heavy books on it for a few minutes or even stand on it).
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Bake for about 30 minutes, rotating the pan after 15 or until golden brown. Remove from the oven and cool completely before breaking into into large pieces.
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Enjoy right away or store in an airtight container on the counter for up to two weeks.
Make sure to tag me on Instagram and use #vegetarianventures when trying this dish out!
