Toasted Coconut & Sesame Granola
Crunchy and clustery filled with toasted coconut and sesame seeds, nuts, & tahini.
Ingredients
- ½ cup maple syrup
- ⅓ cup melted coconut oil
- 2 tbsp tahini
- 1 tsp vanilla extract
- 2 cups (200g) old-fashioned rolled oats
- ½ cup (61g) pumpkin seeds
- ½ cup (42g) sliced almonds
- ½ cup (22g) coconut flakes
- ¼ cup (35g) sesame seeds
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp kosher salt
Instructions
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
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In a large mixing bowl, whisk together the maple syrup, coconut oil, tahini, and vanilla extract until creamy. Add oats, pumpkin seeds, almonds, coconut flakes, sesame seeds, spices, and salt. Use a wooden spoon or rubber spatula to combine until oats and nuts are fully incorporated and saturated in wet mixture.
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Spread out granola into an even layer onto the prepared baking sheet. Bake for 22-25 minutes until golden brown. Cool granola on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar*
Recipe Notes
*Cooling the granola after baking is crucial to obtain large crunchy clusters! Avoid tossing or touching the granola right after baking .