Today I’m sharing this Chocolate Sesame Almond Granola recipe which is a delicious breakfast when served with yogurt (or milk) and fruit. I love how you get thick clusters of granola with this recipe by compacting the batter before baking (which is a technique I learned about through the Tartine books).
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
In a small saucepan, bring the sugar, maple syrup, 2 Tbsp water, and salt to a simmer over medium heat. Stir until the sugar has dissolved and then remove from heat. Set aside.
In a medium mixing bowl, whisk together the oats, sliced almonds, almond flour, sesame seeds, cinnamon, cardamom, and chocolate chips until combined.
Stir the olive oil, egg white, and vanilla or almond extract into the cooled sugar mixture and then pour over the oat mixture and mix until the oat mixture is completely coated.
Transfer to prepared baking sheet and spread into an even layer. Place a clean baking sheet over the oat mixture and press down firmly to compact the mixture (you could also put some heavy books on it for a few minutes or even stand on it).
Bake for about 30 minutes, rotating the pan after 15 or until golden brown. Remove from the oven and cool completely before breaking into into large pieces.
Enjoy right away or store in an airtight container on the counter for up to two weeks.