This crunchy hemp granola packs a nutritional punch with a variety of nuts and seeds. Paleo, vegan and free of refined sugar.
- 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
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.
Serving: 1/4 cup | Calories: 235kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Fiber: 4g | Sugar: 9g