This recipe is adapted just barely from Jessica Murnane - her podcast is usually in my ears and this granola in my belly.
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 1 cup rolled oats
- 1/4 tsp. sea salt
- 1/4 cup unsweetened coconut flakes
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 1/4 cup tahini
- 2 Tbsp. melted coconut oil
Preheat the oven to 350
Pulse walnuts and pecans in a food processor until they're broken down into small chunks. Throw in the oats and pulse a few more times to break them down a bit.
Place them in a bowl, mix in salt and coconut flakes. In a smaller bowl, combine syrup, vanilla, tahini and coconut oil. Pour the liquid mixture into the dry mix until it's all combined and well coated.
On a parchment paper lined cookie sheet, press the mixture onto it leaving little space. Don't try to spread it out so it will bake as a big chunk - trust Jessica.
Bake for 12-15 minutes and then let it cool completely without touching it. When it's good and cooled (at least 15 minutes later), break it up into big chunks and good luck not polishing it off before the end of the day.