INGREDIENTS

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DRY INGREDIENTS

• ½  cup raw pepitas / pumpkin seeds
• ½ cup chopped pecan pieces
• ½ cup chopped walnut pieces 
• 1 cup large toasted coconut flakes (unsweetened)
• 1 cup sliced almonds 
• 3 tbsp toasted sesame seeds
• 1 tsp cinnamon
• 1 tsp maldon flaky sea salt 

WET INGREDIENTS 

• 2 tbsp coconut oil 
• 2 tbsp tahini 
• 3 teaspoons madagascar vanilla paste/ extract
• 2 tbsp maple syrup (optional)

EQUIPMENT 

• 1 x mixing medium mixing bowl
• 1 x small saucepan
• 1 x sheet parchment paper
• 1 x baking sheet pan 
• Oven

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INSTRUCTIONS

1. Preheat the oven to 325 degrees.
2. Mix all of the dry ingredients together in a large bowl. 
3. Melt the coconut oil, tahini on low on the stove. Turn off the heat and add vanilla.
4. Pour the wet mixture over the dry mixture and stir to combine and evenly coat.
5. Spread the granola on a parchment lined baking sheet, and add flaky sea salt. Bake for 15 minutes. 
6. Stir, then bake for an additional 5 minutes until the granola is crispy and golden brown. Watch carefully to not burn.
7. Allow the granola to cool completely, then store it in an airtight glass jar.
8. Enjoy with your favourite coconut yogurt, fresh fruits and nut milk or eat alone as a healthy snack.
   
   Let me know if you make this recipe!