Tahini Granola

Preheat the oven to 325F and line a half sheet pan with parchment paper.
Add the oats, nuts, seeds, sea salt and cinnamon to a large bowl and stir to combine. Set aside.
2 cups rolled oats, 1/2 cup raw pecans, 1/2 cup raw cashews, 1/2 cup pumpkin seeds, 1/4 cup hemp hearts, 1/2 tsp sea salt salt, 2 tsp ground cinnamon
In a small pot, combine the tahini, maple syrup and coconut oil. Heat over medium-low heat and whisk frequently until melted and smooth. Remove from the heat and whisk or stir in the vanilla extract.
1/3 cup tahini, 1/4 cup maple syrup, 1/4 cup coconut oil, 1 tsp vanilla
Add the tahini mixture to the dry ingredients and stir well until the oats, nut and seeds are well coated.
Place on the sheet pan and spread out. Using the back of a rubber spatula, press down on the mixture to create an even, flat layer. You want most of the granola to be packed together, but don't worry if there are some small spaces throughout.
Bake for 15 minutes, rotate the pan and bake for another 10-15 minutes, or until golden and fragrant. Keep an eye on it at the end to make sure the edges aren’t getting too dark. Turn off the oven, crack the oven door and let the granola sit for 30 minutes.
Remove the granola from the oven and allow to cool completely, undisturbed. Once cooled, break into chunks with your hands.
Store in an airtight container or mason jars on the counter for up to 2 weeks.