I love crunchy granola (especially with a little coconut yogurt!) but this is one thing I prefer to make myself because I'd rather use whole fats instead of oil and maple syrup instead of sugar. I said "one thing" as if I don't actually love making everything myself. Okay, I love making everything myself. ¯\_(ツ)_/¯
This recipe is super easy and super delicious. Hope you love it! If you make any yummy amendments, let me know so I can borrow your ideas.
2 cups rolled oats
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup pumpkin seeds
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup maple syrup
1/4 cup tahini
1 tsp vanilla
Mix dry ingredients. Mix wet ingredients. Combine! Spread onto baking sheet.
Bake at 325 for 20 minutes, stirring after ten.
The granola won't be crunchy when it comes out of the oven (this is normal) but will crunch up as it cools.
Pumpkin seeds are great for zinc and walnuts are high in plant-based omega-3 fatty acids, but feel free to switch up the nuts and seeds! Just keep the ratios roughly the same and you should be golden.
If you double the recipe but still put it all on one baking tray, you'll need to add a few minutes in the oven (I do 24 minutes, stirring after 12).
A tip from Erin Ireland: if you like your granola to have large chunks you can pack it down with the back of your mixing spoon before baking. Apparently it works especially well with this recipe, probably because of the maple syrup? (Any food scientists out there know?)