Making your own granola is simple to do: stir together the grains, oil, and sweeteners of your choice and give them a long, slow bake in the oven. Once everything is nicely crisp, cool and finish with your favorite add-ins. This recipe is a wonderful flavor combination with an Asian flair. It pairs well with yogurt or labneh.
Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet.
In a large mixing bowl, combine the oats, sesame seeds, coconut, and nutritional yeast (or wheat germ).
In a separate mixing bowl, combine the coconut (or date or brown) sugar, coconut oil, tahini, orange zest (or oil), salt, and spices. Add this mixture to the oat mixture, and stirring until everything is evenly coated and combined.
Spread the granola on the prepared baking sheet and bake for 90 minutes, stirring every 15 minutes. Remove from the oven once the granola has changed color; it will become crisp as it cools.
Once the granola is completely cool, stir in the dates and mangoes before transferring to an airtight container. Store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.
If you're eating gluten-free, make sure you reach for certified gluten-free oats for this recipe.
