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Hemp Granola


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 20

Description

This crunchy hemp granola packs a nutritional punch with a variety of nuts and seeds. Paleo, vegan and free of refined sugar.


Ingredients

  • 3/4 cup raw almonds
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/2 cup raw pecans
  • 1 cup raw walnuts
  • 1 cup unsweetened coconut (desiccated, shredded or flakes)
  • 1 cup Manitoba Harvest Hemp Hearts
  • 2 Tablespoons chia seeds
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • pinch of sea salt
  • 1/2 cup pitted and chopped Medjool dates

Instructions

  1. Preheat oven to 250°F. Place almonds, pumpkin seeds, pecans and walnuts into a food processor (affiliate link) and pulse a few times to chop the nuts and seeds into smaller pieces. Don’t process too much because you still want some chunky pieces.
  2. Transfer the nut mixture into a large bowl, add all remaining ingredients except the dates and stir well. Spread an even layer of the mixture onto a large parchment-lined baking sheet. You may need two sheets if you’re baking sheets aren’t oversized like mine.
  3. Bake for 35 minutes. Remove from oven, add dates and give the mix a good stir. Bake for 25-30 minutes more or until granola is golden brown in color. Remove from oven, let cool and enjoy. It will get crunchier as it cools. I recommend storing any leftovers in a Mason/Weck jar in the fridge. It will stay extra crunchy this way.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 235
  • Sugar: 9g
  • Fat: 17g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 5g

Keywords: hemp granola