Making #granola, listening to @jessemarchant ~ RECIPE: Orange Date Coconut Granola Makes about 6-7 cups 3 CUPS ROLLED OATS 2 CUPS SPROUTED BUCKWHEAT GROATS 1 CUP RAW WALNUTS, CHOPPED COARSELY 1 CUP FLAKED COCONUT 1 CUP RAISINS 6-8 LARGE, JAMMY MEDJOOL DATES, COARSELY CHOPPED 3/4 CUP MAPLE SYRUP 3/4 CUP GOOD EXTRA-VIRGIN OLIVE OIL 1 TABLESPOON VANILLA EXTRACT 1/2 TABLESPOON CORIANDER SEEDS 4 TABLESPOONS WHITE SESAME SEEDS 2 BIG PINCHES OF FLAKY SEA SALT ZEST OF 1 LARGE ORANGE Instructions Preheat the oven to 350°F. In a large bowl, combine the oats, buckwheat groats, walnuts, dates and raisins. In a separate bowl, stir together the maple syrup, olive oil, vanilla extract, coriander seeds, sesame seeds, and sea salt. Pour this mixture into the bowl of oats and groats and mix well to combine, making sure to coat all ingredients. Taste and see if it has a balanced salty-sweet ratio, adding more salt if it needs it. Spread the granola evenly across one or two baking sheets, making sure it's not more than an inch deep. Bake for about 15 minutes, then stir it, bringing any browned edges in to the center and spreading it back out. Stir every 5-10 minutes to prevent the granola from burning or browning too quickly. Once it seems close (you'll bake for a total of about 30-45 mins, depending on how toasty you like it) add the coconut flakes and stir again. Once the coconut is lightly caramel in color, remove promptly from the oven and immediately zest the orange over top (thanks @heathersper for that inspo 🧡) and stir well to combine. Only when completely cool, transfer to an air-tight container. Consume within 1 month for maximum freshness. NB: super adaptable to your ingredients and preferences! The version pictured here also has red quinoa, amaranth, hulled hemp hearts, and chia seeds. Level up, if you’re feeling it! Just add more syrup and oil if you add more dry.