Nibby Hazelnut Butter Granola

6 cups oats

1 cup coconut, unsweetened

3/4 cup cacao nibs

1 cup coarsely chopped hazelnuts

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/2 cup hazelnut butter, substitute almond butter if desired

2/3 cup maple syrup

1/2 tsp salt


Preheat over to 325F. Have 2 baking sheets lined with parchment or Silpat liners.

Combine all dry ingredients in a large bowl, large enough to allow lots of room for tossing.

Stir together nut butter, syrup and salt until well combined.

Pour wet mixture over oat mixture and stir until everything is well coated with mixture.

Divide mixture evenly between the 2 baking sheets, then using your hands pick up handfuls of granola at a time and squeeze firmly and then drop the mixture back on. Do this throughout the mixture creating medium size clusters. Make sure the mixture is still an even thickness, but resist the urge to stir it up much which will break up your clusters.

Bake for about 40 minutes, rotating sheets after 20 minutes. Mixture should be dry and lightly toasted. If in doubt, nibble some to see if its toasted enough.

Store in jar for up to a month.