This nut-free granola is sweetened with honey, and seasoned with toasty sesame oil! Loaded with seeds, it’s cheaper and healthier than store-bought. Make a batch and keep it in a tightly sealed container for up to one month.
Preheat the oven to 350°F (180°C). Line a large baking dish with parchment paper (a 4.5-quart Pyrex glass baking dish is recommended) and set aside.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, and shredded coconut.
Pour in the honey and sesame oil, and stir well to ensure all ingredients are evenly coated.
Transfer the oat mixture to the prepared baking dish and spread it into an even layer using a rubber spatula or wooden spoon.
Bake the granola in the preheated oven for 15 minutes. Then, remove the dish from the oven, stir the granola, and spread it into an even layer again. Return the dish to the oven and bake for an additional 13 to 15 minutes.
After baking, check the granola for even toasting. If some areas are still pale, stir and bake for another 3 to 5 minutes. Otherwise, remove the granola from the oven and let it cool completely on a wire rack.
Once the granola is completely cooled, mix in the dried fruit. Store the granola in a large jar or airtight container with a tight-fitting lid at room temperature for up to one month.
Notes
Make sure to use raw seeds for this recipe. Roasted seeds will burn before the granola is finished toasting.
Feel free to experiment with different seed and dried fruit combinations to create your ideal granola blend.
For extra flavor, stir in a teaspoon or two of cinnamon or homemade chai spice with the seeds.
Store the cooled granola in a large jar or airtight container with a tight-fitting lid at room temperature for up to one month.