Banana Split Granola

1½ cups protein rolled oats 

½ cup unsalted pepitas 

¼ cup sliced almonds 

¼ cup Fresh Thyme cacao nibs 

3 Tbsp. Fresh Thyme organic maple syrup 

2 Tbsp. Fresh Thyme organic tahini 

2 Tbsp. Fresh Thyme 100% pure avocado oil 

1 Tbsp. whole chia seeds 

1 Tbsp. ground flaxseed 

 ¼ tsp. Fresh Thyme fine sea salt 

½ cup freeze-dried strawberries 

½ cup freeze-dried pineapple 

 ½ cup sweetened dried banana chips 

1. Preheat oven to 350°F. Line a large rimmed baking pan with parchment paper; set aside.
2. In a large bowl, stir together rolled oats, pepitas, almonds, and cacao nibs; set aside. 
3. In a small bowl, whisk together maple syrup, tahini, avocado oil, chia seeds, ground flaxseed, and salt. Let stand 10 minutes. Drizzle over oat mixture; toss together until well coated. 
4. Spread mixture onto prepared baking pan. Bake 28 to 32 minutes or until golden brown and toasted, stirring halfway through. Remove from the oven; cool completely. 
5. Gently toss together granola, freeze-dried strawberries, freeze-dried pineapple, and sweetened dried banana chips. Store in an airtight container at room temperature up to 1 week. 

Each serving contains: 140 calories, 8 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 30 mg sodium, 15 g carbohydrates, 3 g fiber, 4 g sugar, 4 g protein. Daily values: 0% vitamin D, 2% calcium, 6% iron, 2% potassium.