Number of servings

ingredients

  • 1 cup sliced almonds
  • 1 cup chopped walnuts
  • .5 cup pecans
  • .5 cup pumpkin seeds
  • 1 cup unsweetened coconut flakes
  • 2 tablespoons chia seeds or ground flax
  • .333 cup tahini
  • .25 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons Sunkist® Minneola tangelo juice
  • 1 Sunkist® Minneola tangelo, zest
  • 1.5 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • .5 teaspoon fine sea salt
  • 2 tablespoons arrowroot starch

PREP TIME

Prep Time: 10 minutes

Cook Time: 40 minutes

Directions
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Add slivered almonds, walnuts, pecans, pumpkin seeds and coconut flakes to a large resealable bag. Use a rolling pin to crush the nuts and seeds slightly. Skip this step if whole nuts are preferred.
  3. Add the crushed nut mixture to a bowl. Add in chia seeds, spices, and sea salt. Mix until the ingredients are evenly distributed.
  4. In a small bowl, mix together the tahini, maple syrup, Minneola tangelo juice and zest, and vanilla. Mix to combine. Pour on top of the nut and seed mixture. Stir until evenly coated. Sprinkle in the arrowroot and mix until the ingredients are coated.
  5. Pour the mixture onto the prepared baking sheet. Use a spatula to spread into a compact but thin layer. Place in the oven for 30-35 minutes, rotate the tray halfway through.
  6. Remove the tray from the oven and let the granola cool completely before breaking it apart. Place tray in freezer for 5-10 minutes if desired to speed up cooling time.
  7. Store the granola in an airtight container on the counter. Granola can also be stored in the fridge for up to 3 weeks or freezer for 3 months.