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Glass jar with hemp granola made with nuts and seeds.
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4.81 from 42 votes

Hemp Granola

This crunchy hemp granola packs a nutritional punch with a variety of nuts and seeds. Paleo, vegan and free of refined sugar.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: hemp granola
Servings: 20
Calories: 235kcal

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 hemp hearts (or hemp seeds)
  • 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

  • Preheat oven to 250°F. Place almonds, pumpkin seeds, pecans and walnuts into a food processor 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.
  • 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.
  • 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.

Video

Nutrition

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