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Maple Coconut Almond Granola with Pecans & Hemp | Living Healthy in Seattle

Maple Coconut Almond Granola with Pecans & Hemp

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 12
Ingredients Method

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

Method
 

  1. Space your oven racks to allow two levels for two baking sheets. Heat oven to 250.
  2. In a large bowl, combine the oats, nuts, seeds and coconut.
  3. In a medium-small bowl, whisk together the oil, syrup, cinnamon, salt and vanilla until combined.
  4. Fold the wet mixture into the oats and gently stir until evenly coated.
  5. Spread the granola evenly between two rimmed large metal baking sheets.
  6. Bake for 1 hour 30 minutes, rotating the pans and stirring in 15-minute increments.
  7. Cool completely before storing in an airtight container. Keeps for several weeks at room temperature.