- 1 1/2 cups raw cashews
- 1 1/2 cups old fashioned oats
- 2 tablespoons sesame seeds
- 2 tablespoons flax seeds
- 1 teaspoon ground dried turmeric
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- Few grinds of black pepper
- 1/2 teaspoon coarse sea salt or kosher salt
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 2 teaspoons vanilla extract
- 1 tablespoon date syrup (optional)
- 1 heaping cup dehydrated raspberries, or any other dried or dehydrated fruit you like
- 1/3 cup cocoa nibs
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- In a food processor or spice grinder, pulse half of the cashews and half of the oats to moderately fine. It’s ok if there are still a few chunks here and there.
- Transfer the oat and nut mixture into a medium bowl and stir in the remaining cashews and oats, sesame seeds, flax seeds, turmeric, cinnamon, nutmeg, and pepper.
- In a small bowl, whisk together maple, coconut oil, vanilla, and date syrup (if using) until well combined. Pour into the oat mixture and toss until everything is evenly coated.
- Spoon the mixture onto the prepared baking sheet and press it into an even layer, about 1/2-inch thickness. Baking a mixture that’s pressed together will help create a granola-bar-like chunkiness.
- Bake for 20 to 26 minutes, until the edges are slightly browned. Check the granola halfway through baking and see if you’d like to use a spatula to flip the granola over in sections (breaking it up a bit) to brown on both sides. Remove from the oven and allow to cool for 15 minutes before breaking the granola up further Toss with dehydrated raspberries and cocoa nibs. Store in an airtight container at room temperature for weeks though it’s so good, it really won’t last that long.