Family-Friendly Vegan Recipes / Vegan Breakfasts

Wonderfully Chunky Toasted Sesame Granola Recipe

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Last updated on July 28th, 2020 at 06:03 pm

Just a little bit different, this wonderfully chunky sesame granola is filled with the goodness of rolled oats, nuts and seeds combined with the distinctive flavour of toasted sesame.

Close up image of chunky sesame granola in a white bowl with coconut yoghurt and blueberries

I am always promising the Husband I will whip up some tasty homemade granola for him but until now have been a bit lax in my wifely granola duties. I have made it a few times but to be honest I have been taking the easy route and buying ours. Given that the he eats it every morning it has been an expensive little exercise.

Over-head image of the ingredients for the chunky sesame granola including sesame seeds, coconut flakes, pepitas, almonds and dried blueberries.

Why You Should Make Your Own Granola

Store-bought, quality muesli and granola is not cheap. Having said that, neither are the ingredients for this wonderfully chunky toasted sesame granola but the difference is we will get many batches from the ingredients we bought. The Husband gets around fives serves from the packet we buy and he’ll get around the same from the batch I made, however we’ll get another two or three batches from the ingredients. We’ll end up just ahead once the ingredients are used.

The beauty of making your own is that on weeks when you’re a bit cash-poor, you can cut out the more expensive ingredients. When things are more flush, buy ingredients in bulk.

Close-up image of the chunky sesame granola pressed in to the tray before baking. This is a process shot before the granola is cooked to show how muck to push the mixture in to the pan.
Pack the granola in to the pan a little
A mid-shot of the tray of freshly baked granola after it has been broken in to chunks. Two jars of granola are in the background.

Making your own granola also means you can regulate your sugar and fat content with breakfast foods being notoriously high in both. Best of all you can create your own flavours deviating from the typical shelf varieties. This wonderfully chunky toasted sesame granola has become my current food obsession.

A few months ago I posted a za’atar-spiced pizza recipe and while I was toasting sesame seeds for the spice mix I imagined so many sweet uses for the little seeds. Toasting sesame seeds gives them a sweet nutty flavour that is distinctive and a little exotic. It was a no-brainer adding them to this granola recipe. Combined with toasted coconut flakes, ground cinnamon, maple syrup, mixed seeds, almonds, pecans and dried apricots and cranberries this granola sings.

Close-up image of the size of the granola chunks

Make it Chunky

  1. To make chunky granola; make sure you thoroughly coat your dry ingredients with the wet ingredients
  2. Press the granola in to the pan a little before you bake it
  3. Don’t stir your granola while it’s baking – hold back, you got this.
  4. Let it cool completely before breaking the granola into clumps.

I don’t eat breakfast as the norm – I know mea culpa, mea culpa – but I am a little addicted to this granola. Being so wonderfully chunky I can either sit and eat it with a good dollop of coconut yoghurt and berries or grab a handful on the fly and nosh at my leisure. Adding to my granola induced bliss, the Elf likes it. She too is a breakfast naysayer – I know, I know, however in my defence I do make her eat something – but with our wonderfully chunky toasted sesame granola I have not had to resort to cajoling or bribing. A little parenting win. Yay.

Mid-shot of concrete bench top with a white bowl full of chunky sesame granola in it with coconut yoghurt and blueberries. In the background there are pinch bowls of pepitas, almonds, apricots etc

While making granola is certainly more time-consuming than buying from the store, I think it is time well spent. The aromatics filling the house when the cinnamon, sesame seeds and coconut start toasting is simply intoxicating and thoughts of store-bought waft away. One could get drunk on the barefoot Martha Stewart vibe of it all. The granola costs but that little buzz is free. Enjoy.

Recipe Note: Resist the urge to stir the granola. If you want chunks, you have to let it sit and do its thing.

Other Granola Recipes:

Almond Butter Maple Granola

Dark Chocolate Cherry Buckwheat Granola

Peanut Butter Overnight Oats with Sticky Granola

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Chunky Sesame Granola

Just a little bit different, this wonderfully chunky sesame granola is filled with the goodness of oats, nuts and seeds and toasty sesame.
4.67 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: Vegan
Keyword: chunky sesame granola
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 7
Calories: 373kcal
Author: Amanda Logan


  • 1 and ½ cups rolled oats
  • ½ cup coconut flakes
  • ¼ cup sesame seeds
  • cup pumpkin or sunflower seeds or both!
  • cup pecans halved lengthways
  • cup raw almonds halved lengthways
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • 1 tbs coconut or rapadura sugar
  • 3 tbs coconut oil
  • cup maple syrup
  • 1 tsp vanilla extract optional
  • ¼ cup dried currants
  • ¼ cup organic dried apricots halved lengthways


  • Preheat the oven to 160 degrees C.
  • In a large mixing bowl combine the oats, coconut, cinnamon, seeds, nuts, salt and sugar. Mix.
  • In a small saucepan over medium heat whisk together the maple syrup and coconut oil until they become completely combined.
  • Add vanilla if you are using it and whisk again.
  • Remove from the heat and pour carefully over the granola mixture.
  • Stir well ensuring all ingredients are well coated in the maple mixture.
  • Spoon and press the granola in to a baking tray (30cm x 22cm approx)
  • Bake in the oven for 20 minutes.
  • Turn the tray around 180 degrees and bake again for around 15 – 20 minutes but do not stir the granola.
  • Remove from oven and sprinkle the dried fruit over the top.
  • Leave to cool for at least 15 minutes. Do not stir the granola.
  • After 15 minutes using a spatula or large spoon break up the granola in to chunks.
  • Store in an airtight container in a cool place.


Make Your Granola Chunky:
  1. To make chunky granola; make sure you thoroughly coat your dry ingredients with the wet ingredients
  2. Press the granola in to the pan a little before you bake it
  3. Don’t stir your granola while it’s baking – hold back, you got this.
  4. Let it cool completely before breaking the granola into clumps.


Calories: 373kcal | Carbohydrates: 37g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Sodium: 176mg | Potassium: 364mg | Fiber: 6g | Sugar: 18g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
wonderfully chunky toasted sesame granola 8

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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July 28, 2020 4:23 pm

4 stars
I made this. I didn’t even get creative and make substitutions. I DID NOT STIR (as instructed). It is delicious, but not chunky. It is tiny tiny (delicious) crumbles. What did I do wrong? Did I not pack it tight enough in the pan? Did I play Bowie too loud while it was cooking?

August 31, 2019 9:17 am

5 stars
I loved this granola! Thank you for sharing a recipe that I may use/personalize FOREVER!

Note: I did not read “Celsius” at first… I was confused 15 min too long… :>

Thank you, thank you!

Strength and Sunshine
November 3, 2016 10:42 am

That is EVERYTHING a good granola should be!

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