Ingredients

The following ingredients have 4 Servings
  • 1/2 C (95g) Raw Quinoa (rinsed and soaked overnight, excess water drained** (see note))
  • 3 C (305g) Thick Rolled Oats (not quick, gluten free if needed)
  • 1 C (90g) Shredded Unsweetened Coconut
  • 1 C (155g) Raw Cashew Pieces
  • 1/2 C (80g) Hulled Sunflower Seeds
  • 2 Tbs Sesame Seeds
  • 1 Tbs Poppy Seeds
  • 2 tsp Cinnamon (ground)
  • 1 tsp Ginger (ground)
  • 3/4 tsp Fine Sea Salt
  • 1/3 C (85g) Tahini
  • 1/4 C (45g) Coconut Oil (virgin, unrefined, melted)
  • 1/2 C + 2 Tbs (200g) Pure Maple Syrup
  • 2 Lemons (zested and juiced)

Instruction

  • Preheat the oven to 275F (135C). Line a sheet pan with parchment paper. Set aside. 
  • In a large mixing bowl, add the quinoa, thick rolled oats, shredded coconut, cashews, sunflower, sesame and poppy seeds, cinnamon, ginger and salt. Stir throughly. Set aside. 
  • In a medium mixing bowl whisk together the tahini, coconut oil, maple syrup and lemon juice and zest. Whisk until it is smooth and there are no lumps. 
  • Pour the wet over the dry ingredients and mix with a sturdy spoon until all the ingredients are moistened and evenly distributed. Pour the mixture into the pan and press into an even layer. Bake at 275F (135C) for one hour, then rotate the pan and increase the oven temperature to 315F (157C) for 15-25 minutes OR until the edges are golden.* (see note) The granola will still be soft to the touch but it will firm up as it cools. Let it cool completely in the pan before removing it. This ensures clustering!
  • Store in a lidded container for up to two weeks at room temperature.