From Whole-Grain Mornings, by Megan Gordon.
Makes 6-7 cups
- 3 cups rolled oats
- ½ cup raw sesame seeds
- ½ cup raw walnuts, coarsely chopped
- 1 tsp kosher salt
- ¼ tsp ground cinnamon
- ½ tsp ground cardamom
- 1 tsp pure vanilla
- ½ cup maple syrup
- ½ cup coconut oil (melted) or olive oil
- ¾ cup unsweetened coconut flakes
- ½ cup raw hazelnuts, coarsely chopped
- ¼ cup cacao nibs
Prep and Cook
- 1Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper or a silicone mat.
- 2In a large bowl, stir together the oats, sesame seeds, walnuts, salt, cinnamon, and cardamom.
- 3Add the vanilla, maple syrup, and coconut oil and stir to combine. Use your hands at this point to mix, ensuring that all of the wet and dry ingredients are evenly mixed. Turn the mixture onto the prepared baking sheet and spread in an even layer.
- 4Bake for 15 minutes. Remove the baking sheet from the oven and stir in the coconut and hazelnuts. Return to the oven and bake until the granola is fragrant and golden brown, 18-20 minutes, stirring once halfway through to ensure it bakes evenly. (Note that much like cookies when they come out of the oven, eh granola will firm up considerably as it cools, so be careful not to over bake.) Let cool completely.
- 5Stir in the cacao nibs. Store in an airtight container at room temperature for 3-4 weeks, or in the refrigerator for up to 6 weeks. The granola also freezes beautifully for up to 3 months.
Tagged under: Chocolate,granola,homemade granola,breakfast