There’s something so comforting about homemade granola — the warm aroma, the gentle crunch, the way a small bowl can turn into a whole moment of calm. This almond-forward version brings together toasted oats, sesame, and two kinds of almonds with tart cranberries and plump golden raisins. It’s simple, fragrant, and perfect for breakfast or snacking straight from the jar.
INGREDIENTS:
3 tablespoons packed brown sugar
3 tablespoons honey
1 1/4 teaspoons sesame oil
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 cups rolled oats
1/3 cup sesame seeds
1/2 cup whole raw almonds
1/3 cup sliced almonds
1/3 cup dried cranberries
1/3 cup golden raisins
METHOD:
Heat oven to 350°F and coat a large rimmed baking sheet with cooking spray.
In a 3-quart saucepan over low heat, combine the brown sugar, honey, sesame oil, cinnamon, vanilla, and almond extract. Stir just until the sugar dissolves, then remove from heat.
Add the rolled oats and sesame seeds to the warm syrup and stir until everything is evenly coated.
Spread the mixture evenly on the baking sheet. Bake for 10 minutes.
Stir the granola, then sprinkle the whole and sliced almonds over the top. Return to the oven and bake for another 10 minutes, or until the almonds are lightly toasted.
Cool completely on the pan. Transfer to a large bowl and mix in the cranberries and golden raisins. Store airtight.
SERVING SUGGESTIONS:
- Spoon over creamy yogurt with a drizzle of honey.
- Layer into fruit parfaits with seasonal berries or stone fruit.
- Sprinkle over baked apples or pears for a quick, cozy “cobbler.”
- Pack into small jars for easy homemade gifts.
YIELD: Approximately 9 servings
