Name: Vegan nut butter granola with cacao nibs
Prep time: 50 min
Total time: 50 min
Yield: serving
Cuisine: Bake
Ingredients: 60 ml coconut oil; 45 ml maple syrup; 45 ml peanut butter smooth; 45 ml almond butter; 15 ml tahini; 5 ml water; 5 ml vanilla extract; 225 g oats rolled; 45 ml muscovado sugar; 2 ½ ml sea salt; 80 g almonds chopped; 30 g cacao nibs; 30 g pumpkin seeds; 50 g mixed berries dried

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Ingredients (14)

60 ml	coconut oil
45 ml	maple syrup
45 ml	peanut butter — smooth
45 ml	almond butter
15 ml	tahini
5 ml	water
5 ml	vanilla — extract
225 g	oats — rolled
45 ml	muscovado sugar
2 ½ ml	sea salt
80 g	almonds — chopped
30 g	cacao — nibs
30 g	pumpkin seeds
50 g	mixed berries — dried

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Method:

Place a rack in the center of the oven and preheat to 180°C.

Line a rimmed baking sheet with baking paper.

Mix together the coconut oil, maple syrup, nut butters, tahini, water, and vanilla until smooth in a large bowl.

Add the oats, brown sugar, salt, almonds, cacao nibs and pumpkin seeds and stir well to coat.
Spread the oat mixture evenly over the baking sheet.

Bake the granola until it is a dark golden and dry, about 20-30 minutes, stirring it gently if the edges brown too quickly (less stirring means clumpier granola if you prefer it like that).
Be careful to not overbake.

You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, it’s ready.
Let the granola cool completely, break up any big pieces and mix in the dried berries.

Store in an airtight container at room temperature for up to 1 month.

Adapted from The Bojon Gourmet.

Recipe by Heinstirred.

Also try:
Vegan chocolate and date caramel bars
Kale, turmeric and coconut soup
Cauliflower gnocchi

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