Almond Granola

Wet ingredients

• 4 tablespoons coconut oil (melted)
• ½ cup raw honey or maple syrup
• ½ cup tahini

Dry ingredients

• 1 cup unsalted almonds, roughly chopped
• 2 cups rolled oats
• ½ cup dried fruit (raisins, prunes, dates), roughly chopped
• 1½ cups puffed whole grain (rice puffs, wheat puffs)
• ¼ teaspoon flaky sea salt

1. Line a brownie pan with parchment paper. Set aside.
2. Preheat oven to 325 °F. Line a rimmed baking sheet with parchment paper. Set aside.
3. Place the oats and almonds on a rimmed parchment paper, using your hands coat them with 2 tablespoons of coconut oil.
4. Bake, stirring once or twice, until the oats are golden, 12 to 15 minutes.
5. In a small saucepan, melt the rest of the coconut and tahini. Remove from heat. Add honey or maple syrup and mix well.
6. In a large bowl, combine the oats and almonds with the dried fruit, puffed cereal and salt.
7. Pour the wet ingredients over the dry and stir quickly.
8. Spoon the mixture into the prepared brownie pan, using damp hands, press it firmly into the pan, especially around the edges and corners. Set the pan in the fridge for a couple of hours to firm up. Then remove and slice into bars.
9. Store the bars in an airtight container in the fridge for up to two weeks.