tahini orange coconut barley granola

today is my last day of school ever!!  i am so stoked.

i've been munching on this granola in anticipation of my final presentation tonight too.  is anyone else like me and eat their feelings when they're nervous??

i love this granola because it is filled with a TON of goodies like toasted coconut and raisins and dates!  plus, it's super crunchy thanks to the barley flakes which are more fun than traditional oatmeal.

tahini orange coconut barley flake granola

adapted from My New Roots (Emma's Tahini Orange Coconut +Muesli)

(makes 2 lbs)

4 cups Bob's Red Mill barley flakes + 1 cup old-fashioned oatmeal
2 cups unsweetened flaked coconut
1/2 cup cashews, roughly chopped
1/2 cup whole raw almonds, roughly chopped
1/2 cup pumpkin (pepita) seeds
1/2 cup sunflower seeds
1/4 cup sesame seeds

1/3 cup virgin coconut oil
1/3 cup tahini
1/3 cup honey
1 tsp. pure vanilla extract
the finely grated zest of 1 orange
1/2 tsp kosher salt

1 cup raisins
1 1/2 cups dried cranberries
1/2 cup pitted dried dates, roughly chopped

1. Preheat oven to 350°F / 180°C. Combine barley flakes, oatmeal, coconut, cashews, almonds, pumpkin seeds, sunflower and sesame seeds in a large bowl using your hands to combine thoroughly. Combine coconut oil, honey, tahini, vanilla, orange zest and salt in a small pan and bring slowly to the boil, stirring constantly until melted and combined. Pour over dry ingredients and mix well.

2. Transfer to a large deep baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until toasty and golden brown. Stir the edges well each time so they don't burn! Remove from the oven and set aside to cool. Stir in the dried fruit and transfer to a large glass jar or airtight container. Will keep for 2-3 weeks as long as airtight.

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