Rolled Oats	g
Almond Flakes	g
Tahini Paste	g
Honey	g
Coconut Oil	tbsp
Vanilla Extract	tsp
Sea Salt	tsp
Ground Cardamom	tsp
Ground Cinnamon	tsp
Sesame Seeds	tbsp

1. Preheat oven to 180ºC and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats and nuts and set aside.
3. In a separate bowl, stir together the tahini, honey, coconut oil, vanilla, salt, cardamom, cinnamon and sesame seeds. Heat in small saucepan over medium heat for 3-4 minutes until warm. Stir until everything is smooth.
4. Add the tahini mixture to the large mixing bowl with the oats and nuts. Stir until evenly combined.
5. Spread the granola out evenly on the prepared baking sheet. Bake for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn’t burn.
6. Remove from the oven, sprinkle the coconut on top, and give the mixture a good stir. Bake for 5-10 more minutes, or until the granola is lightly toasted and golden.
7. Remove baking sheet from the oven and transfer to a wire baking rack. Without stirring the granola, let it granola cool until it reaches room temperature.
8. Break the granola up into your desired size of clumps. Serve immediately, or store in an airtight container at room temperature for up to 1 month.

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