Comments local_offer Recipes
Makes approx. 5 cups
2 Heaping cups gluten-free large flake oats
1 Cup whole roasted unsalted almonds
¾ Cup dried cranberries
½ Cup dried coconut
⅓ Cup Navitas Cacao Nibs
¼ Cup maple syrup
¼ Cup tahini
¼ Cup melted coconut oil
2 Tablespoons coconut sugar
1 Teaspoon vanilla extract
½ Teaspoon ground cinnamon
½ Teaspoon ground cardamom
¼ Teaspoon flakey salt
1.Preheat the oven to 325℉. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the oats, almonds, cranberries, coconut, and cacao nibs. In a separate bowl, combine the maple syrup, tahini, coconut oil, coconut sugar, vanilla, cinnamon, and cardamom. Mix until smooth.
3. Pour the wet mixture over the dry, and stir very well to combine, making sure all of the oats are covered evenly. Spread onto the parchment paper-lined baking sheet, and sprinkle with the flakey sea salt. Bake for 30-35 minutes, thoroughly stirring every 10 minutes.
4. Allow the granola to cool completely before storing in an airtight container or glass jar for up to 2 weeks.
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