Tahini Pistachio Granola by Jenné Claiborne

Homemade granola is crackly, fresh, and exactly the way you like it.

This is one of two featured recipes from Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People by this week’s guest, Kristen Miglore. Paid subscribers can also enjoy a recipe for Ria Dolly Barbosa’s Chickpea Soccata with Tomatoes & Kale. You can also hear our conversation with Kristen here.

Photo by James Ransom

Excerpted with permission from Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People by Kristen Miglore:

THE REWARD-TO-EFFORT RATIO of making your own granola is ever in your favor: All you have to do is stir and bake, and you’ll start to resent boxed granola’s one-note sweetness and muted crunch. Homemade granola is crackly, fresh, and exactly the way you like it.

But even among other simple, rewarding granola recipes, this one from Jenné Claiborne, author of the book and blog Sweet Potato Soul, stands out. It calls for less stirring, shorter baking, and fewer ingredients than most—you won’t even need oil, since the fat from ground sesame seeds in the Middle Eastern cooking staple tahini adds all the crisping power you need. I start thinking about it the second I wake up.