If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats, but we like the fact that it's grain-free.

Makes about 6 cups

3

cups mixed raw nuts, such as pistachios, pecans, walnuts, and/or almonds

1

cup unsweetened coconut flakes

¼

cup pure maple syrup

¼

cup tahini

2

Tbsp. extra-virgin olive oil

1¼

tsp. kosher salt

½

tsp. ground cardamom or cinnamon

Step 1

Preheat the oven to 300°. Line a rimmed baking sheet with parchment paper or foil. Toss nuts and coconut in a large bowl. Whisk maple syrup, tahini, oil, salt, and cardamom in a medium bowl until combined. Pour tahini syrup over nut mixture and toss with a spatula until evenly coated. Scrape onto prepared sheet. Bake granola, tossing and rotating sheet from front to back every 10–15 minutes, until golden brown, 30–35 minutes total.

Step 2

Let cool on baking sheet (granola will crisp as it cools), about 20 minutes. Break into pieces before serving.

Step 3

Do Ahead: Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.