3tablespoons(30grams)mixed seedswe use 1tbsp chia, 1tbsp flax, 1tbsp sunflower
½cup(120grams)tahini
⅓cup(100grams)maple syrup
1teaspooncinnamon
1teaspoonvanilla extract
¼teaspoonsalt
Preheat oven to 350°F or 180°C. Line baking sheet with parchment paper.To a medium bowl, add tahini, maple syrup, cinnamon, vanilla extract, and salt. Mix well and set aside.
Coarsely chop almonds and walnuts with a knife or crush them with your hands.
To a large mixing bowl, add chopped nuts, rolledoats, and mixed seeds. Mix to combine.
Pour in the tahini-maple mixture.
Stir and mix with a spatula until well combined.
Spread the granola mix onto the baking sheet, pressing it down with the spatula until you get one flat compact slab.
Bake at 350°F or 180°C for 15 minutes; take it out, break it off and stir it with a spatula. Then press it down, recompact it and bake for 5 to 10 more minutes, until lightly golden brown.
Let cool down for 20 minutes. The granola won't be crunchy right out of the oven, but it will crisp up as it cools down.
When cold, you'll have big chunks of super crunchy granola with a light and crisp texture. Break it off with your hands and store it in a jar or airtight container to keep the crunch.
Serve with dairy-free milk, yogurt, and fresh fruit, or eat as is.