Prep Time 20 minutes
Baking Time 20 minutes
Yields 6-8 Servings (recommended serving 0.25 cup)
Ingredients
2 cups organic unsweetened shredded coconut
2 cups rolled-oats
2 cups of puffed rice cereal
1 cup raw pumpkin seeds
1 cup of hemp hearts
1 cup of chopped up almonds (substitute for your favorite nut, or omit for a nut-free option)
1 cup of organic dark chocolate chips
1/2 cup raw sunflower seeds
2 tbsp coconut sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp sea salt
1/3 cup virgin coconut oil
1/3 cup maple syrup
1/2 cup organic roasted almond butter
1 tsp of vanilla or almond extract
Directions
Preheat the oven to 325F
In a large bowl combine all dry ingredients
In a small saucepan, melt coconut oil, then remove from the heat. While still warm, whisk in the maple syrup, nut butter and vanilla or almond extract until all ingredients are combined.
Pour wet mixture over of the dry ingredients, stir until well coated.
Place granola mixture onto a baking sheet, spread into an even layer and bake for 15minutes. Then stir one time and bake for another 10 minutes until fragrant.
Let granola cool completely, and then transfer to glass jars for storing.
The granola will keep in an airtight container in the fridge for up to 4 weeks.
Tip - serve granola with your favorite yogurt or sprinkle over fresh fruit. Enjoy!
