2 cups old-fashioned rolled oats (gluten-free, if needed)
3/4 cup shredded coconut
1/2 cup sliced raw almonds
1/2 cup raw pistachios, shelled
1/2 cup raw pumpkin seeds
1/4 cup sunflower seeds
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
Hefty pinch of salt
3/4 cup maple syrup
1/3 cup coconut oil, softened
1/4 cup tahini
1 teaspoon vanilla extract
Preheat oven to 350°F.
In a large mixing bowl, combine the oats, shredded coconut, almonds, pistachios, pumpkin seeds, sunflower seeds, cardamom, cinnamon, and salt together. Drizzle in the maple syrup, coconut oil, tahini paste, and vanilla extract. Toss to coat.
Spread the granola mixture evenly onto a baking sheet and bake for 30 to 35 minutes, stirring every 10 minutes. The granola is done when deeply golden and toasted. Cool completely and store in an airtight container at room temperature for about a week or in the refrigerator for several weeks.
Recipe Notes
- If using any pre-toasted nuts or seeds, don't bake them with the rest of the batch; toss them in at the end.
- If you reduce the maple syrup to 1/3 cup, and add another hefty pinch of salt, and a couple grinds of freshly cracked black pepper, this granola is also delicious over salads and soups!