TAHINI GRANOLA with five seeds + brown sugar crunch!

Outrageously good homemade granola (yes, that's a big claim!), a granola swap, and why care packages matter

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Good morning!

A huge splash of sunshine stretches across my desk—spring feels on its way. It’s hopeful. Simple. A small joy that, for a moment, blinds the chaos of current times.

Have you noticed how nothing seems simple anymore? (Is it just me? Or is it February?) Lately, I’ve been aching for the quiet of moments past—the luxe pancake breakfasts I made for little kids who wanted to be near me as long as possible before school (and vice versa), slower news cycles, more harmony. Maybe I’m still holding onto the silver linings of COVID times (kids home, less rushing to and fro, sweatpants!)—or maybe it’s just the joy of having little people under my roof. Everything felt less… urgent.

To wit: My husband is out the door by 5:00 AM, my daughter catches the bus at 6:55, and my son’s school starts at 8:50. After cleaning up three rounds of tossed bowls, crumpled napkins, and fallen crumbs, I finally sit down to my quiet breakfast—closer to 10. Bliss. But then—wait—it’s already ten?! The world has moved on without me. There are emails to answer, permission slips to sign, book proposals to check on, and planning, planning, planning—social plans, summer trips, camps, and more.

This is temporary. Next year, my little guy—who graduates elementary school this spring—will head out early with his sister (sigh). I’m holding on for the ride. It’s precious. Still, the only way I survive this morning shift is with a banked breakfast—one worth waking up for (for them) and one that feels like a decadent finish line once everyone is out the door (for me): GRANOLA.

Maybe your uphill climb looks different. Perhaps you’re renovating your house…or your mind! Maybe it’s just winter. Either way, you need a bowl of sunshine to wake up to.

I’ve had an on-off-again relationship with granola for years (read this), but over a truly delicious morning bowl at a weekend ski getaway in early January, I returned to granola full thrust. My breakfast arrived—a glowing bowl of yogurt, sliced fruit, and texture galore—a sharp contrast to the rest of the family’s fluffy pancakes and shakshuka. Like a camera lens coming into focus, my eyes zeroed in; I haven’t lost focus for weeks.

The granola I’ve been riffing on lately is nutty, tahini, and turmeric-laced base with tons of nuts and seeds. Nuts, when tossed with honey, maple syrup, and just a bit of brown sugar, turn into a toasty treat that hardly feels responsible despite how packed they are with vital nutrients, vitamins, and fiber. (Most doctors recommend a handful of nuts daily for heart health, among other benefits.)

Last week, after a recent Indian feast with friends in our dining room (I cooked Tikka Masala and rice and made a big salad, and they picked up dals and chapati—a VERY simple way to co-create a mini party feel without a huge effort. More on that, here), I sent my friends home with leftovers and a small bag of my latest granola. The next day, I got this text:

"That was the best granola bowl of my life. I’m not kidding; it was outrageously good!"

I’m sharing the recipe for that same granola below for all subscribers. This recipe post coincides with

Julia Sherman

’s Great American Granola Exchange (going on this week), where 300 people (including me,

Colu Henry

,

Camille Becerra

,

Alexis deBoschnek

and dozens of home cooks/food enthusiasts) signed up to send each other granola care packages from coast to coast, with dozens of more boxes going to families affected by the wildfires in LA.

I can think of no better way to show your love from afar than a package in the mail. It says, “I’m thinking of you, even if I can’t be with you to walk through this time with you.” For some circumstances, it’s as close as we can get to shipping ourselves in without upending our hectic lives. Even if you missed this wonderful movement, use this recipe for some Great American Granola Exchange adjacent gifting to someone you love.

And if shipping something feels out of reach for you this week (I get it! I’m with you most weeks), consider making a care package for yourself. Bake a batch of this to wake up to tomorrow morning. No more boring breakfasts.

Outrageously good.

Thank you, as always, for reading. Go forth and nourish the ones you love.

xx

Sarah

This letter wouldn’t be possible without YOU! Thank you for being here and enormous thanks to all who choose to support my work with a paid subscription.

Tahini Granola with Five Seeds + Brown Sugar Crunch

This homemade granola outshines any store-bought brand thanks to its buttery richness and the earthy depth of tahini and turmeric. A touch of brown sugar balances the deep nuttiness, while quinoa, millet, and poppy seeds add a honey-coated crunch—perfect for topping yogurt, sprinkling over an açai bowl, or enjoying with a splash of milk.

Granola is widely flexible and can be tweaked to your liking. I skip dried fruit (with rare exceptions) since I prefer loading my bowl with fresh berries, bananas, and citrus, but you do you.

Don’t let the long ingredient list fool you—this recipe comes together in ten minutes (prep), plus an hour of bake and cool time. Use this recipe to indulge all the last bits of nuts, seeds, and grains in your pantry before restocking. Before long, you’ll be eyeballing this mix and riffing the perfect granola for you!

Ingredients

Dry Ingredients:

• 3 cups (300 g) old-fashioned rolled oats

• 1 cup (110 g) pecan halves

• 1 cup (110 g) walnut halves

• 1 cup (100 g) sliced almonds

• 1/2 cup (65 g) pumpkin seeds

• 1/2 cup (100 g) quinoa or millet seeds, or a mix

• 1/4 cup (40 g) sesame seeds

• 3 tablespoons chia seeds

• 2 tablespoons poppy seeds

• 1 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground turmeric

Wet Ingredients:

• 1 stick (½ cup / 113 g) unsalted butter, melted

• 1/3 cup (80 g) tahini

• 2 tablespoons (30 ml) maple syrup

• 2 tablespoons (30 ml) honey

• 1/4 cup (55 g) packed dark brown sugar

Instructions

1. Preheat the oven to 300°F (150°C). Position racks in the upper and lower thirds of the oven. Line two half-sheet pans with parchment paper.

2. In a large mixing bowl, combine oats, pecans, walnuts, almonds, sunflower seeds, pumpkin seeds, quinoa, millet (if using), sesame seeds, chia seeds, poppy seeds, salt, cinnamon, ginger, and turmeric.

3. Stir in the melted butter, tahini, maple syrup, and honey until fully combined. Pour the wet mixture over the dry ingredients and stir thoroughly to coat everything evenly. Mix well with your fingers to coat all the oats, nuts, and seeds.

4. Divide the granola between the two prepared baking sheets, spreading it in an even layer. Bake for 45-55 minutes, stirring once halfway through and rotating the pans from top to bottom and front to back. About halfway through, sprinkle over the brown sugar and stir lightly on the pan. Return to the oven for the remainder of the time. The granola is ready when the nuts are golden brown and fragrant (keep a close eye at the end to avoid burning the nuts, especially the almonds).

5. Remove from the oven and cool completely on the pan for about 30 minutes. When completely cool, store in an airtight container at room temperature for up to 4 weeks (I like to store mine in tall, wide-mouthed ball jars for easy storage and serving)

MAKES about 9 CUPS

COOK’S NOTE: As a reminder, here are my six High-Energy-Breakfast Bowls; the top three rely on crunchy granola as a topping. This one is spot on for these bowls, but you can also have your granola with milk (like cold cereal) or sprinkle this granola over a salad, like this, for a sweet and crunchy finish.

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Photos and styling by Sarah Copeland