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Preheat oven to 350 °F and line a rimmed baking sheet with parchment paper.
Add walnuts, pecans, coconut flakes, and rolled oats to a food processor or high speed blender and pulse until they are broken up, but not a flour. 10-15 pulses worked well for me to allow for some remaining chunkiness.
Transfer your blended mixture to a medium bowl and stir in the maple syrup, tahini, and cacao powder (if using) until well combined.
Fold in optional chocolate chocolate chips.
Press the mixture onto the prepared parchment lined baking sheet. Spread the mixture as evenly as you can by pressing down with your hands or the back of a spatula without making any holes where the parchment shows through.
Bake for 12-14 minutes, until the edges are slightly browned. Remove from the oven and allow to cool for 30 minutes. Resist the urge to break the granola apart during this time to ensure for chunkiness later!
After the 30 minutes is up, break up the granola with your hands or a knife into large chunks.
Store in an air-tight container for 2-3 weeks.