Tahini and Olive Oil Granola

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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.

Ingredients:

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

Directions:

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.

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In a small saucepan over medium heat, combine the tahini, oil, sugar, maple syrup, silan, and vanilla until sugar is dissolved.

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Pour the wet ingredients over the dry ingredients and stir together until combined.

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Divide the mixture between the two rimmed baking sheets and bake for 30 minutes, stirring every 5-10 minutes to prevent burning.

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Remove from the oven and let cool completely, break any clumps into smaller pieces, then stir in the dried fruit if using.

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