Ginger, Sesame and Walnut Granola

Ginger, Sesame and Walnut Granola

You guys have been asking for this one so here it finally is, the recipe for my ginger, sesame and walnut granola. A new daily staple that’s seriously fueling me through exams right now! Best way to eat it is from a large tablespoon straight out the jar! Although served with yoghurt, sprinkled on smoothies or on top of ice cream works great too.


Let me know what you guys think if you give it a try!

Makes one large jar


  • 500g jumbo oats (Use Jumbo for the best texture)
  • 100g ground almonds
  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 125g walnuts, crushed
  • 15g ground ginger
  • Large pinch salt
  • 150ml oat milk
  • 100ml toasted sesame oil
  • 50ml olive oil
  • 75ml maple syrup
  • 1/2 tbsp vanilla essence


Preheat the over to 140 degrees Celsius.

In a large bowl mix the oats, ground almonds, seeds, crushed walnuts, ginger and salt. I actually do this is two bowls because I don’t have one big enough for the whole mixture.

In a separate smaller bowl mix the oat milk, sesame oil, olive oil, vanilla and maple syrup. Whisk until combined.

Pour the wet ingredients over the dry ingredients and mix until the oats are coated in the golden liquid. Depending on the oats used you may need a little more liquid so just make up a little bit more, I usually do this with a mixture of oat milk, sesame oil and maple syrup.

Divide the granola between two baking trays lined with greaseproof paper and bake in the oven for approximately 30 minutes or until golden and dry. I recommend keeping a watchful eye throughout the baking process just to avoid burning.

Serve with yoghurt and berries, sprinkle on smoothies or spoon straight from the jar.

Instagram @isarobinson_