Maple, Tahini & Vanilla Granola

Ingredients

RSF, VGN

45 mins

20

• 3 cups oats
• 1½ cups roasted almonds, whole
• 1 cup raw pecans, whole
• 2½ cups flaked coconut
• 1 tbs vanilla powder
• 1 tbs cinnamon
• 1 cup pure maple syrup
• ¾ cup hulled tahini
• Pinch sea salt

Method

1. Add the oats, almonds, pecans, coconut, vanilla and cinnamon to a large mixing bowl and stir until combined. 
2. Now take about 4-5 cups of the mixture and place into a food processor with the tahini. 
3. Pulse a few times in the food processor until coarsely chopped.
4. Add the coarsely chopped mixture back into the bowl with the whole granola mix.
5. Add the maple and sea salt and stir well to combine.
6. Pour the granola mix out onto two large paper lined baking trays and bake in a 170 degree celcius oven for 30-35 minutes.
7. Remove the granola from the oven and set aside to cool. 
8. Serve with milk (of your choice) or yogurt and fresh fruit. I have served mine with fresh vanilla almond milk and blueberries. 
9. Store the remaining granola in an airtight container in the pantry.