maple tahini granola
Sometimes you need a little more than cereal to get your morning going. This granola by photographer, amateur chef, and food stylist Justin Rearden checks all the boxes to give you a filling, delicious granola. It's perfect for pairing with yogurt, milk, or honestly just snacking on it. Turn on your ovens and let's get cooking.
INGREDIENTS
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1 1/2 cup gluten free rolled oats
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1/4 cup pecans, chopped
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1/2 cup almonds, chopped
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1/4 cup cashews, chopped
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2 Tbsp sesame seeds
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1/2 cup unsweetened coconut flakes
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2 tsp sea salt
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2 tsp cinnamon
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1 tsp vanilla extract
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1/3 cup maple syrup
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2 Tbsp coconut oil, melted
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1/4 cup tahini
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1/2 cup dried cherries (optional)
INSTRUCTIONS
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Preheat oven to 325 degrees
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Add oats, pecans, almonds, cashews, sesame seeds, coconut, salt, and cinnamon to a large bowl and mix to combine.
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In a separate bowl combine vanilla, maple, melted coconut oil, and tahini. Whisk until incorporated.
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Quickly pour wet ingredients into dry ingredients and stir until thoroughly combined.
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Arrange mixture on a parchment lined baking sheet in an even layer.
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Bake for 20 minutes. After 20 minutes rotate pan (important - do not stir) and cook for an additional 15-20 minutes, until golden brown.
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Cool completely before breaking into chunks. At this point you can incorporate the dried fruit if you are using it. Place in an airtight container for up to three weeks.
