BY NICOLE HOPPER
ACTIVE TIME 40 MINUTES
TOTAL TIME 1 HOUR, 30 MINUTES
MAKES ABOUT 3 1/4 CUP
1 large egg white
1/4 cup tahini
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt
1 cup old-fashioned rolled oats
1/3 cup raw unsalted pumpkin seeds (pepitas)
1/3 cup raw unsalted sunflower seeds
1/3 cup sesame seeds
1 Tbsp. fennel seeds, crushed
1 Tbsp. coriander seeds, crushed
1/4 tsp. crushed red pepper
PREHEAT oven to 350°F. Whisk egg white, tahini, oil, and salt in a large bowl until combined. Stir in oats, pumpkin seeds, sunflower seeds, sesame seeds, fennel seeds, coriander seeds, and crushed red pepper until well coated and mixture begins to form small clumps.
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
Photograph by Greg DuPree
FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY CLAIRE SPOLLEN