|60 ml||coconut oil|
|45 ml||maple syrup|
|45 ml||peanut butter — smooth|
|45 ml||almond butter|
|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|
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.