Nut Butter Granola with Cacao Nibs

Ingredients

• 60 ml coconut oil
• 45 ml maple syrup
• 45 ml smooth peanut butter
• 45 ml almond butter
• 15 ml tahini
• 5 ml water
• 5 ml vanilla extract
• 225 g rolled oats
• 45 ml packed muscovado sugar
• 2 1/2 ml sea salt
• 80 g chopped raw almonds
• 30 g cacao nibs
• 30 g pumpkin seeds
• 50 g dried berries (blue berries, strawberries, cranberries)

Instructions

1. 1

   Place a rack in the center of the oven and preheat to 180 degrees C

2. 2

   Line a rimmed baking sheet with baking paper

3. 3

   Mix together the coconut oil, maple syrup, nut butters, tahini, water, and vanilla until smooth in a large bowl

4. 4

   Add the oats, brown sugar, salt, almonds, cacao nibs and pumpkin seeds and stir well to coat

5. 5

   Spread the oat mixture evenly over the baking sheet

6. 6

   Bake the granola until it is a dark golden and dry, about 20-30 minutes, stirring it gently if the edges brown too quickly (less stirring means clumpier granola if you prefer it like that)

7. 7

   Be careful to not overbake

8. 8

   You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, it's ready

9. 9

   Let the granola cool completely, break up any big pieces and mix in the dried berries

10. 10

    Store in an airtight container at room temperature for up to 1 month

11. 11

    Adapted from The Bojon Gourmet