For a low-sugar option try this savory granola recipe.
Or, just eat it out of hand for an energizing snack.
Seal the bag except for a half-inch.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
Using a rolling pin or the smooth side of a meat mallet, gently crush the seeds.
This recipe was developed by Melissa Gray.
Whisk egg white, tahini, oil, and salt in a large bowl until combined.
Spread in an even layer on a large rimmed baking sheet.
Bake, stirring halfway through, until toasted and crisp, 15 to 18 minutes.
Let cool completely on baking sheet, about 30 minutes.
Store in an airtight container at room temperature for up to 2 weeks.
Make-Ahead:Store the granola in an airtight container at room temperature for up to two weeks.
2,000 calories a day is used for general nutrition advice.
