Ingredients

The following ingredients have 20 Servings
  • 3/4 cup raw almonds
  • 1/2 cup raw pumpkin seeds ((pepitas))
  • 1/2 cup raw pecans
  • 1 cup raw walnuts
  • 1 cup unsweetened coconut (desiccated, shredded or flakes)
  • 1 cup hemp hearts (or hemp seeds)
  • 2 Tablespoons chia seeds
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • pinch of sea salt
  • 1/2 cup pitted and chopped Medjool dates

Instruction

  • Preheat oven to 250°F. Place almonds, pumpkin seeds, pecans and walnuts into a food processor and pulse a few times to chop the nuts and seeds into smaller pieces. Don't process too much because you still want some chunky pieces.
  • Transfer the nut mixture into a large bowl, add all remaining ingredients except the dates and stir well. Spread an even layer of the mixture onto a large parchment-lined baking sheet. You may need two sheets if you’re baking sheets aren’t oversized like mine.
  • Bake for 35 minutes. Remove from oven, add dates and give the mix a good stir. Bake for 25-30 minutes more or until granola is golden brown in color. Remove from oven, let cool and enjoy. It will get crunchier as it cools. I recommend storing any leftovers in a Mason/Weck jar in the fridge. It will stay extra crunchy this way.