I love me some granola.
This batch is a powerhouse of flavor and nutrition with lots of nuts and seeds, coconut and coconut butter, tahini and sweetened only with honey. On top of that, it’s very easy to make, so you have no excuses not to be in the kitchen, right now, baking up a batch of pure delight. Except that you’re reading this right now.
So I’m not gonna hold you captive here any more with lots of fluff. Let’s get to it.
NUT & SEED GRANOLA
Makes approx. 7 cups (fits nicely on one standard size rimmed baking sheet)Ingredients 2 cups rolled oats
2 cups flaked coconut, raw and unsweetened
2 cups mixed nuts (pecans, cashews, almonds, etc.) 1/4 cup sunflower seeds
1/4 cup flaxseed, ground 1/4 cup chia seeds 1/4 cup sesame seeds
1 1/2 tsp salt
3/4 cup honey 1/2 cup coconut butter 1/4 cup tahini
1/3 cup coconut oil, melted
3 tbsp vanilla, almond or coconut extractPreparation
Preheat oven to 300F. Mix dry ingredients in a large bowl. In a small bowl, whisk wet ingredients until combined well. Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.
Spread granola mixture onto a lined baking sheet (parchment or Silpat mat) into an even layer, avoiding direct contact with the sides of the pan. Bake for 20 minutes, remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted. Remove granola from oven and allow to cool completely as granola will harden as it cools. Store in an airtight container at room temperature for up to one month.