Step 1

Preheat oven to 325 degrees.

Step 2

Spread the oats on a lined baking sheet and toast for 24 minutes, stirring very 8 minutes (3 rounds total).

Step 3

Add the coconut to the oats and toast for another 32 minutes, stirring every 8 minutes (4 more rounds).

Step 4

Let the oats and coconut cool, then pulse in a food processor until a flour forms.

Step 5

Add the olive oil, maple syrup, and coconut sugar.

Step 6

Blend to combine.

Step 7

Pour in the tahini, sprinkle in the cinnamon and salt.

Step 8

Blend until silky smooth.

Step 9

Store in an air-tight container.