Ingredients
3cupsold-fashioned oats
1cupnuts
½cuptahini
½cuphoney
3tbspcoconut oil,melted
2tspvanilla extract
¾tspsea salt
½tspground cardamom
½tspground cinnamon
2tbspsesame seeds,optional
⅓cupunsweetened shredded coconut,optional
Preparation
Heat oven to 325 degrees F. Line a large baking sheet with parchment paper.
Combine oats and nuts in a large mixing bowl. Set aside.
In a separate bowl, stir together the tahini, honey, coconut oil, vanilla, salt, cardamom, cinnamon and sesame seeds (if using). Heat briefly in the microwave for 20-30 seconds or in a small saucepan over medium heat for 3-4 minutes until warm, but not bubbly. Stir again until smooth.
Pour the tahini mixture over the oats mixture, and stir until evenly combined.
Spread the granola out evenly on the prepared baking sheet. Bake for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn’t burn.
Remove pan from the oven, sprinkle the coconut on top, and give the mixture a good stir. Bake for 5 to 10 more minutes, or until the granola is lightly toasted and golden.
Remove baking sheet from the oven and transfer to a wire baking rack. Without stirring the granola, let it granola cool until it reaches room temperature.
Break the granola up into desired size of clumps. Serve immediately, or store in an airtight container at room temperature for up to 1 month.
