The best kind of granola is most definitely homemade granola.
It’s not overly sweet, plus you can throw in all the goods!
We’re talking hearty rolled oats, nutty almonds, tasty-as-can-be pecans, nutritious hemp hearts, toasty coconut flakes, unrefined coconut oil, pure maple syrup, real deal vanilla extract, fragrant ground cinnamon, and pink sea salt!
An extra important addition.
Flavor, you know?
I’m bringing back this recipe from the archives since it’s truly a treat worth whipping up on the regular if I do say so myself!
I cut back on the amount of pecans, since they tend to be pricy suckers, and added hemp hearts right in with the granola because I always sprinkle them on top before digging in anyway.
Feel free to adjust the ingredients to suit your taste, but this is a fabulous starting point to get you going in the right direction!
I highly recommend serving with creamy oat milk and banana slices.
Add a generous plop of peanut butter for extra credit!
And a melty dark chocolate drizzle…
Snack on.
P.S. Scale up for a bigger batch! It technically keeps well, but will disappear quick.
P.P.S. I threw in whole almonds this time around but actually prefer sliced almonds, since they get toastier and are easier to chew. Use what you want or simply what you have though!
P.P.P.S. Be sure to stir and rotate throughout the baking process for even toasting. I know if seems a little tedious but if I’m capable of multitasking you certainly are too.
Maple Coconut Almond Granola with Pecans & Hemp
Ingredients
- 6 cups rolled oats (use certified gluten-free for a gluten-free recipe)
- 2 cups whole or sliced raw almonds
- 1 cup raw pecan halves
- 1/2 cup hemp hearts
- 1 1/2 cups unsweetened coconut flakes
- 1/2 cup melted unrefined coconut oil
- 1/2 cup pure maple syrup (room temperature or warm)
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoons pink sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Space your oven racks to allow two levels for two baking sheets. Heat oven to 250.
- In a large bowl, combine the oats, nuts, seeds and coconut.
- In a medium-small bowl, whisk together the oil, syrup, cinnamon, salt and vanilla until combined.
- Fold the wet mixture into the oats and gently stir until evenly coated.
- Spread the granola evenly between two rimmed large metal baking sheets.
- Bake for 1 hour 30 minutes, rotating the pans and stirring in 15-minute increments.
- Cool completely before storing in an airtight container. Keeps for several weeks at room temperature.