Crunchy Hemp Granola Food

HEALTHY HOMEMADE GRANOLA WITH HEMP HEARTS

Steps:

• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Pro Tip: Wet parchment paper then wring out water. Doing this will prevent parchment paper from rolling up on the baking sheet.
• In a large bowl combine oats, hemp hearts, pecans, pepitas, and sunflower seeds.
• Pour coconut oil, maple syrup, vanilla, and cinnamon over granola mixture and stir to coat oat mixture.
• Transfer the hemp granola to the prepared baking sheet and spread it into an even layer. Use a spatula to press granola evenly into the pan and sprinkle with flakey sea salt.
• Bake for 30 minutes, stirring halfway through. The granola is ready when golden-brown and the pecans have toasted - it will still feel slightly wet coming out of the oven but will dry as it cools.
• Let the granola cool undisturbed before storing it in an airtight container. Dried fruit, chocolate chips, or unsweetened coconut can be added if desired after granola has cooled.

HEMP GRANOLA

Steps:

• 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.

HEMP GRANOLA

Steps:

• Pre-heat oven to 325 degrees.
• In a small pot over low-medium heat add the butter and allow it to melt. Once it has fully melted, stir in the maple syrup, peanut butter and vanilla extract. Whisk to combine, and set aside.
• In a 9"x13" glass baking dish, combine the buckwheat, sunflower seeds, hemp seeds, cinnamon and sea salt. Pour the butter mixture in and stir to fully coat the dry ingredients.
• Bake for 20 minutes, stir the granola, then bake another 15 minutes. After 15 minutes, stir the granola. It should be less wet and beginning to get a golden color around the edges. Stir in the shredded coconut and bake for 5 more minutes.
• After 5 minutes remove from the oven and allow to fully cool before storing in an air tight container at room tempterature.

CRUNCHY HEMP GRANOLA

Steps:

• Preheat oven to 250°F.
• In a large bowl combine the dries and mix well. In a seperate bowl whisk together the oil, honey, vanilla, cinnamon, and salt until blended, then pour over the dry ingredients. Mix thoroughly until everything is evenly coated.
• Put the mixture in a 12"x18"x3" roasting pan. Bake 2 1/2 - 3 hours at 250 F, stirring every half hour, or until granola is evenly light brown in color and mostly dry.
• Let cool completely. Serve with dried fruit and milk of your choice. Store in a sealed container in the refrigerator.
• Note: A blender works very well to mix together the honey, oil, and spices.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.