Tahini Maple Granola

Ingredients:

• 3 cups rolled oats

• 2 cups walnut pieces

• 1/2 cup unsalted, unroasted sunflower seeds

• 1/2 cup unsalted, unroasted pumpkin seeds

• 1 cup slivered almonds

• 2 tbsp white sesame seeds + 1 more tbsp for later (put it aside)

• 2 cups of unsweetened coconut chips

• 1 cup dried unsweetened cherries (this can also be raisins, cranberries, dried blueberries, etc.)

• 1/2 cup brown sugar

• 1/2 cup of maple syrup

• 1/4 cup tahini

• 1/4 cup unsalted almond butter

• 1 generous pinch of kosher salt

Preheat the oven to 250°F and line one or two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, combine the oats, walnuts, sunflower seeds, pumpkin seeds, 2 tablespoons of sesame seeds, coconut chips, and dried cherries. Toss gently to evenly distribute all of the ingredients.

In a separate microwave-safe bowl, add the brown sugar, maple syrup, tahini, almond butter, and salt. Microwave for about 30 seconds, or until the mixture softens and loosens slightly. Stir well with a spoon until it comes together into a smooth, loose paste.

Pour the wet mixture over the dry granola ingredients and mix thoroughly, making sure everything is evenly coated and there are no pockets of dry ingredients or clumps of wet mixture.

Spread the granola evenly onto the prepared baking sheets in a single layer. Sprinkle the remaining 1 tablespoon of sesame seeds evenly over the top. Bake for 1 to 1¼ hours, stirring the granola halfway through to ensure even toasting. The granola should be fragrant and golden, but not overly browned.

Allow the granola to cool completely on the baking sheets, then transfer it to an airtight container for storage.