I love sesame – there is never too much. This light and crisp granola with floral aromas of the Desert Rose blend is a lovely way to wake up for the day and a thankful end to the day as an ice cream topping. Just sweet and savory enough to keep you wanting more, the addictive granola can be made in larger batches and given as gifts (or not).
Snack
2 ½ cups
Helen Park
I love sesame – there is never too much. This light and crisp granola with floral aromas of the Desert Rose blend is a lovely way to wake up for the day and a thankful end to the day as an ice cream topping. Just sweet and savory enough to keep you wanting more, the addictive granola can be made in larger batches and given as gifts (or not).
1 cup rolled oats (200g
½ cup unsweetened coconut chips (20g)
2 Tbsp Desert Rose blend (24g)
1 Tbsp olive oil (15g)
1/8 tsp fine sea salt
½ cup chopped pecans (45g)
½ cup halva floss (46g)
Preheat the oven to 350 F.
Mix the oats, coconut chips, Desert Rose, olive oil, salt, and pecans together in a bowl to combine well.
On a parchment lined baking tray, bake the oats mixture for 10-12 minutes, stirring occasionally. The oats and coconut should be golden-brown and the floral spice blend fragrant.
Allow the mixture to cool completely.
Fold in the Halva floss and store in an airtight container.
Sometimes I’m in the mood for a sweeter granola, or ice cream topping, and make the recipe above with quick cook oats for a softer texture and double the halva floss.
If you are obsessed with sesame too, try the sesame milk to go with your sesame granola.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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