Go Back Email Link

Sesame and Black Pepper Granola

Author - Serena Wolf
Prep Time: 25 minutes
Cook Time: 30 minutes


  • cups gluten-free rolled oats
  • ¾ cups coarsely chopped nuts I used a mix of raw almonds and cashews, but you do you.
  • tablespoons sesame seeds white or black are both fine
  • ¼ cup pure maple syrup
  • 1 teaspoons dark aka toasted sesame oil
  • 2 tablespoons plus 1½ teaspoons light sesame oil You can also use extra virgin olive oil if you don’t have sesame.
  • 1 teaspoon low-sodium soy sauce or tamari
  • ¼ teaspoon ground ginger I sometimes add a little more than that, but I love ginger.
  • ½ teaspoon coarse black pepper
  • Flaky sea salt such as Maldon


  • Pre-heat your oven to 300 degrees. Line a baking sheet with parchment.
  • In a mixing bowl, combine the rolled oats, chopped nuts, and sesame seeds.
  • In a separate bowl, whisk the honey, oil, soy sauce, ground ginger and black pepper.
  • Add the wet ingredients to the dry ingredients and mix with a spatula until well combined.
  • Transfer the granola to the prepared baking sheet and spread out in an even layer. Sprinkle the top with a hefty pinch of flaky salt.
  • Bake for 15 minutes. Remove from the oven and stir the granola well. Spread it out in an even layer again and pack it down with the back of a spoon or spatula. (This will help you get some clumps later on.) Return to the oven and bake for 15 minutes more until golden brown. (30 minutes total.)
  • Let the granola cool on the baking sheet for at least 20 minutes before breaking it up into pieces.
  • Serve immediately or store in an airtight container for up to 2 weeks.