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Maple Coconut Almond Granola with Pecans & Hemp

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 12

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.