Tahini & Maple Granola

Ingredients

• 2 cup old fashioned oats (certified gluten-free if needed)
• 3/4 cup raw pecans
• 1/2 cup raw pepitas
• 1/4 cup pure maple syrup
• 1/4 cup tahini
• 1 tablespoon olive oil
• 1 teaspoon ground cardamom
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher or Himalayan salt

Instructions

1. 1

   Preheat oven to 350°F. Line a baking sheet with parchment paper and coat with nonstick spray.

2. 2

   Pulse pecans in a food processor until chunky (about 8 pulses), add oats to processor and pulse to break up (about 5 pulses). Transfer pecans and oats to a large mixing bowl and stir in pumpkin seeds, maple syrup, tahini, oil, cardamom, vanilla, and salt.

3. 3

   Spread in an even layer on prepared baking sheet and bake 25–30 minutes, stirring halfway through. Cool completely then transfer to an airtight container; store at room temperature for 2–3 weeks.