Every summer I make a big batch of granola to enjoy with fresh in-season peaches and cherries. I have been developing a recipe over the years and this is my favourite version yet!
Protein-packed hemp hearts, lots of mineral-rich seeds, and freshly ground cardamom pods, with a little sweetness from the coconut and maple syrup.
I’ll often add some Greek yogurt for extra protein, but dairy-free coconut yogurt is good too.
This granola keeps well in air-tight containers for a couple of weeks.
Bon appétit!
4 cups organic whole oats
1 cup unsweetened shredded coconut
1/2 cup pumpkin seeds
1/2 cup sliced almonds
1/2 cup hemp hearts
2 tbsp sesame seeds
2 tbsp chia seeds
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp freshly ground cardamom
1 tsp vanilla
2/3 cup avocado oil
1/3 cup maple syrup
Preheat oven to 325 F
Combine dry ingredients in one bowl and wet ingredients in separate larger bowl.
Add dry oat mixture to wet ingredients and combine.
Line two large baking sheets with parchment paper and spread granola mixture evenly over trays.
Bake for 15 minutes.
Remove from oven and flip mixture with spatula.
Continue baking for another 10-15 minutes until golden.
Enjoy!