Warm, nutty, and perfectly spiced, this Ginger Sesame Granola is a wholesome pantry staple that brings bold flavor and nourishing ingredients to your breakfast table. Made with gluten-free oats, crunchy almonds, sesame seeds, and a touch of cardamom, it’s bound together with creamy tahini, maple syrup, and egg whites for a satisfying texture and natural sweetness.
Ginger and cardamom provide more than just flavor—they offer antioxidant and anti-inflammatory benefits, while sesame seeds and tahini supply essential minerals like calcium and iron. The addition of egg whites gives this granola a boost of protein without weighing it down, making it a balanced option for fueling your day. It bakes up beautifully crisp, stores well for weeks, and pairs effortlessly with yogurt, fruit, or a splash of your favorite milk.
Whether you’re looking for a healthy breakfast or a snack that won’t spike your blood sugar, this granola delivers long-lasting energy and rich, aromatic flavor in every bite.
Recipe
2.7 fl oz. (80ml) maple syrup
2.3 oz. (65g) tahini
2 egg whites
17 oz. (480g) gluten-free old-fashioned rolled oats
5.3 oz. (150g) almonds, sliced
1.8 oz. (50g) sesame seeds
1½ tsp. ground ginger
¼ tsp. ground cardamom
How to Prepare
Preheat the oven to 325°F (160°C). Line a 13×18-inch (33×46cm) sheet pan with parchment paper.
In a large bowl, whisk together maple syrup, tahini, 4 tbsp. olive oil, and egg whites.
Stir in oats, almonds, sesame seeds, ginger, and cardamom. Mix thoroughly.
Spread mixture evenly onto the prepared pan. Bake for 50 minutes, stirring after 20 minutes and every 10 minutes thereafter until golden.
Remove from the oven and let cool completely.
Store in an airtight container at room temperature for up to 3 weeks.
