Maple Pecan Granola

Ingredients

• 3 cups rolled oats (gluten-free)
• 1 cup pecans, roughly chopped
• ½ cup pumpkin seeds
• ¼ cup hemp hearts
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup unsweetened dried cranberries or raisins (added after baking)

Instructions

1. 1

   Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, combine oats, pecans, pumpkin seeds, hemp hearts, cinnamon, and sea salt.

3. 3

   Whisk together maple syrup, coconut oil, and vanilla. Pour over oat mixture and stir until evenly coated.

4. 4

   Spread granola in an even layer on prepared baking sheet.

5. 5

   Bake for 20–25 minutes, stirring once halfway through, until golden.

6. 6

   Remove from oven and press down slightly (this creates clusters). Let cool completely without stirring.

7. 7

   Once cool, mix in dried cranberries or raisins.

8. 8

   Store in an airtight jar at room temperature for up to 2 weeks.