Adapted from the cookbook “Sababa” by Adeena Sussman, I make this in large batches so that it can be snacked on directly from the container, or added to yogurt.
5 cups old-fashioned rolled oats
1 cup raw almonds
1 cup raw cashews
1 cup unsweetened flaked coconut
½ cup shelled pumpkin seeds
4 tbsp. sunflower seeds
4 tbsp. sesame seeds
1 tsp. kosher salt
1 1/3 cups pure tahini paste
1 cup extra-virgin olive oil
2/3 cup coconut sugar
½ cup pure maple syrup
½ cup silan (date syrup)
2 tsp. pure vanilla extract
Optional-add in ½ cup dried cherries, cranberries, currants, chopped dates or blueberries once baking is complete
Preheat oven to 350F and line 2 rimmed baking sheets with parchment paper.
In a large bowl, combine the oats, almonds, cashews, coconut, pumpkin seeds, sunflower seeds, sesame seeds, and salt.
In a small saucepan over medium heat, combine the tahini, oil, sugar, maple syrup, silan, and vanilla until sugar is dissolved.
Pour the wet ingredients over the dry ingredients and stir together until combined.
Divide the mixture between the two rimmed baking sheets and bake for 30 minutes, stirring every 5-10 minutes to prevent burning.
Remove from the oven and let cool completely, break any clumps into smaller pieces, then stir in the dried fruit if using.