Fully Loaded Espresso Granola

Name: Fully Loaded Espresso Granola
Yield: 10
Cuisine: American

RECIPE: Reprinted with permission from Sesame: Global Recipes + Stories of an Ancient SeedText copyright © 2025 by Rachel Simons.
Photographs copyright © 2025 by Alan Benson. Illustrations copyright © 2025 by Evelina Edens. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Photo: Alan Benson

April 23, 2025

Jumpstart your morning with this espresso-infused granola.

What started out as a tahini granola recipe for Rachel Simons’ book, Sesame: Global Recipes and Stories of an Ancient Seed, was instantly supercharged when a friend shared his one “can’t leave out” granola ingredient. A shot of an espresso livens up this already satisfying granola. “It makes so much sense, given many of us are usually sipping coffee while eating granola in the morning,” she writes. “Plus, you’re left with delicious, coffee-infused milk to slurp up in your bowl once all the granola is gone.”

Ingredients

Yield:8 cups

2 1/2 cups old-fashioned rolled oats
3/4 cup unsweetened coconut flakes
1/2 cup pecans, coarsely chopped
1/2 cup walnuts, coarsely chopped
1/2 cup pumpkin seeds
1/4 cup sunflower seeds (optional)
1 tsp. kosher salt
1 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 cup maple syrup
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 Tbsp. espresso or strong black coffee (optional)
1 tsp. pure vanilla extract

Tools:2 baking sheets, large bowl, bowl

Preparation

Preheat the oven to 375°F and line two rimmed baking sheets with parchment paper. In a large bowl, combine the oats, shredded coconut, pecans, walnuts, pumpkin seeds, sunflower seeds (if using), salt, cardamom, and cinnamon.

In a separate bowl, whisk together the maple syrup, olive oil, tahini, coffee (if using), and vanilla, then pour over the oat mixture and stir until evenly combined. Spread the mixture evenly on the prepared baking sheets.

Bake until golden brown, 25 to 30 minutes, vigorously shaking the baking sheets every 10 minutes, and checking to make sure the mixture is not burning at the edges. After 15 minutes, lower the temperature to 325°F.

Cool the granola completely before serving. The granola can be stored in an airtight container at room temperature for up to 2 months.
NoteWhile the coffee is what makes this recipe so unique, if you don’t love its flavor, feel free to leave it out—the granola will still taste delicious.