I bring my lunch to work every single day, so I'm chock-full of recipes for good weekday lunch dishes. But snacks often get overlooked. Sitting at a desk all day, I often have the urge to nosh, and rice crackers from TJs get old pretty quickly. I developed this granola as a breakfast staple, but I almost always have a gallon-size plastic bag of the stuff on hand in my desk drawer. The tahini -- a twist on my usual almond-butter recipe -- infuses the granola with a toasty flavor that's perfect for fall. The added cinnamon and cloves amp up the warmth, and the crystallized ginger is the icing on the cake. Walnut oil helps balance out the pronounced flavor of the sesame, but if you don't have it, don't worry about it. The granola is great alone, even better mixed into yogurt.

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