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Coconut-Black Sesame Granola

Courtesy Caroline Choe

Chef notes

Whether you enjoy granola as your morning cereal, in your yogurt or even just by the handful, these toasty and sweet snack is a household staple. Since many schools have a nut-free policy to accommodate allergies, this recipe negates any nuts, subbing in black sesame seeds and coconut. Otherwise, you can use this as a delicious base recipe and bake in your favorite dried fruit, nuts, seeds or chocolate.

Technique tip: For an extra flavor boost before mixing your dry ingredients, toast up the coconut, cinnamon and black sesame seeds on low heat in a pan for a few minutes, shuffling them around to get a nice even toast. This will help release some great aromatics and natural oils.


  • cups rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup toasted black sesame seeds
  • 1/4 cup chia seeds
  • teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup honey
  • 1/4 cup coconut oil or olive oil



Preheat oven to 325 F.


In a mixing bowl, combine your dry ingredients with a rubber spatula: the rolled oats, coconut flakes, black sesame seeds, chia seeds, cinnamon and kosher salt. Stir together until thoroughly combined.


In a small bowl, stir together the honey with the oil using a fork, and then gradually pour over and combine with the dry ingredients in your mixing bowl until distributed evenly throughout.


Spread out mixture evenly onto a lined baking sheet and bake for 30 to 35 minutes. When the granola is done, the top should be golden-brown.


Set the granola in a safe place to cool, and then break up however big or small pieces you desire. Enjoy!