Marcie Sillman talks with chef Sara Dickerman about what to serve your overnight holiday guests for breakfast.
Double Sesame Granola Recipe:
It’s nice enough to make granola while you’re vacationing, but this recipe, which is enriched by both sesame seeds and tahini, is a classic make-before-the-trip recipe. It’s great to have a hearty breakfast or snack ready to go when you arrive at your destination (or even beforehand—if your chosen route has come to a standstill thanks to road construction, it can be very soothing to nosh on a little crunchy granola). I haven’t always used egg white in my granola making, but I’m a convert: it adds an extra layer of crackliness to the granola, and it fosters bigger clusters. Granola is one of those few venues where lumpiness is a virtue.
4 cups oats
½ c sesame seeds
¾ c pumpkin seeds
1 1/4 tsp. kosher salt
¼ c. maple syrup
¼ c. honey
2 Tbsp. canola oil
3 Tbsp. tahini
1 egg white
Preheat oven to 300 degrees. Grease a baking sheet with a bit of butter or oil.
Toss together the oats, sesame and pumpkin seeds and salt.
In a small sauce pan, heat together the maple syrup, honey, oil and tahini over med-low heat. Stir occasionally until the mixture takes on a smooth homogenized consistency, like caramel sauce. Pour the hot mixture over the oat mixture and stir thoroughly. Toss in the egg white, and again, stir to coat evenly.
Press mixture onto the greased baking sheet and bake. After 20 minutes, stir the oatmeal and then press it down again, return to the oven until it has toasted to a light amber brown, a total of 30-45 minutes cooking. Let cool thoroughly before eating or storing.