Crunchy Coconut Granola Clusters

I've tried so many different versions of granola over my years of nutritimentation but never felt quite satisfied with the crunch factor. I wasn't going to give up that easy, that's what nutritimentation is all about. It's experimentation, which means it's not always a guaranteed perfect result. 


Isn't that the fun part though? Life would be no fun if you always knew the outcome, you gotta' be kept on your toes. No matter what kind of granola life throws your way, don't ever give up! In the end, your effort will pay off. 

This recipe sure did pay off. The crunch factor of this granola can't be beat.

Crunchy Coconut Granola Clusters

Servings: ~ 3 cups

1 1/2 cups of coconut flakes 
1 tsp of cinnamon
1/4 tsp of salt
~ 3/4-1 cup of coarsely crushed nuts (I used walnuts, almonds, & pecans)
1 Tbsp of chia seeds
1 Tbsp of flax seeds
1/2 cup of sunflower & pumpkin seed mixture
1/2 cup of dried cranberries
cacao nibs (optional)
1 tsp of vanilla extract

1/3 cup of tahini (if the tahini is too thick add 2 Tbsp of coconut oil to loosen)
1/3 cup of brown rice syrup (or honey)

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Preheat the oven to 375 degrees. Parchment or grease a cookie sheet. 

In a medium bowl, combine the coconut, cinnamon, salt, nuts, chia & flax seeds, and sunflower & pumpkin seeds and give a good toss. 

In a separate small bowl, add the tahini, brown rice syrup (or honey), and vanilla extract together, mix well. 

Pour the tahini mixture over the coconut mixture and fold together until everything is coated and well combined. 

Spread the granola mixture evenly onto the cookie sheet then place in the oven for 8-10 minutes. Halfway through (about 4-5 minutes), remove from the oven and give a toss to make sure all sides get toasted evenly and to break up a bit. 

Remove from the oven. Now fold in the dried cranberries and cacao nibs. Let cool on the cookie sheet until it's cool to touch. If needed, break up into small clusters. Store in an air tight container in the fridge.