Photo: Laura Wright

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Your New Favorite Granola Bars
Chewy, crisp and just-sticky-enough homemade granola bars are way better than store-bought—and, if you make them in an 11-by-7-inch sheet pan, you'll end up with enough to get you through two weeks' worth of breakfasts (they freeze wonderfully). These sesame-flecked ones are savory and sweet, thanks to sea salt, three kinds of seeds, cacao nibs, semi-sweet chocolate chips and tahini, the sesame paste that's often used to make hummus. And, if you don't care for or don't have tahini, you can swap in almond butter with equally tasty results.

Get the recipe: Seedy Sesame Granola Bars with Chocolate