Warming sesame seeds and spices in olive oil before mixing draws the natural oils in those ingredients out, resulting in a more fragrant and flavorful granola. Set a timer, stay in the kitchen, and keep an eye on the oven while this cereal bakes—depending on the heft of your baking sheet, granola can go from undercooked to burned very quickly. Stirring the oat mixture into the fruit and nuts helps the garnishes to cling to the still-sticky granola and prevents larger chunks from sinking to the bottom of the mix.
recipe 
yields
Makes 4 cups
2 cups rolled (old-fashioned) oats
2 tablespoons chia seeds
¼ cup extra-virgin olive oil, plus more for greasing
1⁄3 cup honey or maple syrup
½ cup pumpkin seeds
3 tablespoons sesame seeds
1 teaspoon cinnamon
½ teaspoon cardamom (optional)
¾ cup dried apricots, chopped
½ cup roasted pistachios, coarsely chopped
½ teaspoon flaky sea salt
Ingredients
steps
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Position a rack in the center of the oven and preheat it to 325.
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In a medium bowl, stir together the oats and chia seeds, then set aside. Line a large baking sheet with parchment paper, grease the paper lightly with olive oil, and set aside.
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In a small pot, combine the honey, olive oil, pumpkin and sesame seeds, cinnamon, and cardamom, if using. Place the pot over medium-low heat and cook, stirring frequently, until the mixture is hot and very fragrant, 3–5 minutes. Remove from heat, then pour the liquid over the oat-chia mixture. Using a silicone spatula or large spoon, stir well until the oats are thoroughly coated.
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Turn the oat mixture out onto the lined baking sheet and spread out to an even layer. Bake, stirring well every 5 minutes, until the granola is evenly browned and no longer sticky, 25–30 minutes. (The granola will seem wet while it is still hot, but if you transfer a small scoop from the baking sheet to a cool, dry plate, it should crisp quickly as it cools.)
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Meanwhile, in a large bowl, stir together the apricots, pistachios, and sea salt. When the granola comes out of the oven, immediately fold up the edges of the parchment paper to carefully lift and transfer the hot cereal to the bowl. Stir to thoroughly combine, then pour the granola back onto the baking sheet to finish cooling. Once cool, the granola may be served immediately or transferred into an airtight jar and stored in a cool, dry place for up to 1 month.
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Recipe Excerpted from
EAT BETTER, SLEEP BETTER: 75 Recipes and A 28-Day Meal plan That Unlock the Food-Sleep Connection. Copyright @ 2025 by Dr. Marie-Pierre St-Onge and Kat Craddock. Photography Copyright © 2025 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
