In NYC this week we had a taste of spring for a hot second- a 70-degree day and it was total magic. And in true NYC weather, the next day was frigid and raining. Cool. 

Despite the lack of warmth outside, my office is typically a sauna. Post subway ride, I'm usually sweating up a storm in the AM- so hot oats ain't cutting anymore for a warming breakfast. While I am a huge fan of Purely Elizabeth, I've been itching to take my crack at making homemade granola. 

And so here we are. A not too sweet and crunchy granola that makes the perfect topping to my non-dairy yogurt. (Yes, dairy has left the food groups I can eat, though I do miss you Siggi's oh so much.) 

Whether eating this by the handful (don't say I didn't warn you) or having a touch upon your morning bite- enjoy this great a low sugar gluten free granola.

Peace && Love xx

Servings: 12-15 1/4 cup servings (you know, depending on self-control)


  • 1 1/2 cup gluten-free rolled oats
  • 1/2 cup uncooked quinoa
  • 1 cup large coconut flakes (not the shreds)
  • 1 cup raw cashews
  • 3/4 cup raw pumpkin seeds/pepitas
  • 2 tablespoons chia seeds
  • 3 tablespoons coconut oil
  • 2-3 tablespoons maple syrup (depending on preferred sweetness) 
  • 1/2 cup tahini 
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
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  1. Preheat your oven to 325 degrees and line a sheet pan with parchment paper.
  2. Mix the oats, quinoa, nuts, seeds, and coconut flakes in a bowl.
  3. In a small sauce pan, mix together the coconut oil, tahini, spices, and maple syrup. 
  4. Heat on low until all are combined.
  5. Then pour the tahini mix over the dry oat mixture. Combine well.
  6. Spread the mix on the baking sheet.
  7. Bake for 25-30 minutes until golden brown, turning pan midway.
  8. Allow to fully cool on the sheet.
  9. Break into clusters.
  10. Enjoy!