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Makes
enough for 2 weeks?
Author Notes
Slightly adapted from Ali Slagle. —Sarah Jampel
Ingredients
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2 cups
old-fashioned oats
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1 1/4 cups
mixed whole nuts, unsalted (I go with walnuts, cashews, and hazelnuts)
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1/2 cup
sliced almonds
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Generous handful sesame seeds
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Generous handful poppy seeds
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Generous handful flax seeds
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1 tablespoon
wheat germ
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1 tablespoon
tahini
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4 tablespoons
olive oil
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1/2
ripe banana, mashed well
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2 tablespoons
maple syrup
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1/3 cup
brown sugar
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1 teaspoon
ground cinnamon
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1 teaspoon
ground cardamom
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1 pinch
(generous) sea salt
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1 cup
(or more) roughly chopped dried fruit or other small dried fruits (I like to use a mix of figs, dates, raisins, and tart cherries)
Directions
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Preheat the oven to 300° F. In a large bowl, mix all the dry ingredients together (oats through wheat germ).
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In a small bowl, mix the wet ingredients (tahini through maple syrup). Add the sugar, spices, and salt and stir to combine.
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Add the wet ingredients to the dry ingredients and mix to combine.
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Spread onto a parchment- or Silpat-lined baking sheet and bake for 35 to 40 minutes, stirring once. Then, add the dried fruit. Turn off the oven but leave the granola inside until cool. Store in an airtight container, where it keeps for several weeks (I keep mine in the fridge because I'm a weirdo).
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