Tahini Hazelnut Granola
Adapted from Adeena Sussman's Sababa
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INGREDIENTS
2 1/2 cups old-fashioned oats (not instant or quick) 3/4 cup hazelnuts, whole (chop nuts if not using Midwest-grown) 1/2 cup shredded coconut, unsweetened 1/4 cup pumpkin seeds (pepitas) 2 Tablespoons sunflower seeds 2 Tablespoons sesame seeds 2/3 cup tahini 1/2 cup hazelnut oil 1/4 cup maple syrup 1/4 cup date syrup (or maple syrup) 2 teaspoons vanilla extract 1 1/2 teaspoon salt 1/4 cup dried fruit (cherries, cranberries, currants, raisins, etc) 1/4 cup chocolate chunks (optional) Yogurt, pomegranate seeds, orange slices, and/or tahini, for serving INSTRUCTIONS
Makes 5 1/2 cups
PREHEAT. Preheat oven to 350°. MIX 1. In a large bowl, combine oats, hazelnuts, coconut, pumpkin seeds, sunflower seeds, and sesame seeds. Mix well. MIX 2. In a medium bowl, whisk together the tahini, hazelnut oil, maple syrup, date syrup, vanilla and salt. Pour over oat mixture and toss to coat. SPREAD. Spread granola in an even layer on rimmed baking sheet. BAKE. Bake for 20-25 minutes, stirring every 5 minutes. COOL. Remove from oven and cool for 20 minutes. Scrape and break up clumps into the texture you prefer. Stir in the dried fruit and chocolate chunks (if using). ENJOY! |
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