Ingredients

• 4 cups raw oats
• 1 cup raw almonds, chopped roughly
• 1/2 cup macadamias, chopped roughly
• 1 1/2 cups pepitas (pumpkin seeds without shell)
• 1 1/2 cups sunflower seeds
• 1/2 cup sesame seeds
• 1/2 cup coconut (desiccated or flakes)
• 1 1/2 Tbsp ground cinnamon
• 1/4 cup coconut oil
• 1/4 cup Mayver’s Tahini
• 1/2 cup honey (or maple syrup if vegan)
• 1 tsp vanilla extract

Method

1. Preheat oven to 180C degrees.
2. Mix all dry ingredients together
3. Melt coconut oil, tahini and honey together in microwave for 30 seconds and mix together
4. Pour oil/honey/tahini mix into dry ingredients and mix all together until everything is combined evenly.
5. Press mixture onto a lined baking sheet to about 2cm thick. Make sure the mixture sticks together, almost like a dough so that it will bind together in the oven.
6. Bake in oven for 20 minutes or until golden. (Check after 15 mins as some ovens may vary).
7. When golden remove from oven and if you want granola, LEAVE IT UNTOUCHED TO COOL COMPLETELY. Sorry for the caps lock, but I cannot stress this part enough. When you leave it to cool on the tray, the granola fuses together to form a huge granola block that can be easily broken by crumbling it between your fingers. If you want more of a muesli you can toss the mix hot out of the oven.
8. Store in an airtight container.

Thanks to the lovely @laurafordnutrition for this delish recipe!