Kick-start your morning with this wholesome, toasty granola packed with coconut flakes, creamy tahini, and crunchy nuts. Perfectly golden, naturally sweetened, and unbelievably delicious! Enjoy it over yogurt, smoothie bowls, or straight from the jar.
Nutty Coconut and Tahini Granola
Kick-start your morning with this wholesome, toasty granola packed with coconut flakes, creamy tahini, and crunchy nuts. Perfectly golden, naturally sweetened, and unbelievably delicious! Enjoy it over yogurt, smoothie bowls, or straight from the jar.
Ingredients
- 2 cups rolled oats
- 3 cups dried coconut flakes
- 1 cup pecans
- 1 cup sliced almonds
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 2/3 cup tahini
- 1/3 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup silan (date syrup)
- 2 tsp vanilla extract
- 2 tsp kosher salt
- 1/4 cup dried currants
- 1/4 cup tart dried cherries
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together rolled oats, dried coconut flakes, pecans, sliced almonds, pepitas, sunflower seeds and sesame seeds. Set aside.
- In another large bowl, whisk together tahini, olive oil, maple syrup, silan, vanilla extract and kosher salt until well combined.
- Pour rolled oats and coconut mixture into tahini mixture and folder together using a rubber spatula.
- Spread the wet mixture on a parchment lined sheet tray in an even layer. Bake in the oven for 20 minutes. While the nuts and oats bake, use your spatula to move around the mixture from the edges to the center every 5 minutes, so that it doesn't burn.
- Remove the tray from the oven and add in dried fruits, mixing the granola and fruits on the tray with a spatula. Allow the granola to cool and harden and store in several jars with tight fitting lids.
Notes
This recipe was adapted from Sababa by Adeena Sussman, my very favorite cookbook author.
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