I’ve been baking granola for fifty years. It is one of my favorite gnashable foods, whether I savor it for breakfast with yogurt and fruit, or in crunchy shards as a snack. Recently I was inspired by a video made by Kaleb of Wyse Guide, to try a few new ingredients and I am in love! I hope that you too will enjoy making this granola for yourself and for all your lucky friends.
Slaving over a hot stove (or at least pretending) in my pre-granola days.
The ingredients.
Stir together the dry ingredients (except the hemp seeds). Melt the coconut oil and stir in the brown sugar, maple syrup and vanilla.
Stir the wet ingredients into the dry and gently press down in a parchment-lined sheet pan.
As soon as the granola comes out of the oven, sprinkle with a few tablespoons of hemp seeds.
Allow granola to completely cool before placing in a container.
Granola 2.0
5 cups old fashioned rolled oats
1 heaping c. unsweetened coconut flakes (I love to use the large coconut flakes)
2 c. raw nuts (I use pecan halves and whole almonds, roughly chopped)
1/2 c. raw pumpkin seeds
1 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. coconut oil
1/3 c. maple syrup
1/3 c. brown sugar
1 Tbsp. vanilla
2 Tbsp. hemp seed
In a large bowl, stir together the rolled oats, coconut, nuts, pumpkin seeds, cinnamon, cardamom, ginger, and salt. Over low heat, melt the coconut oil. Turn off the heat and stir in the brown sugar, maple syrup and vanilla. Pour this mixture over the dry ingredients and stir gently until everything is totally coated. Line a 10 x 15 inch sheet pan with parchment paper; pour in the granola. Pressing down, spread and level it in the pan using a flat bottomed glass or cup. Bake in a preheated oven at 350 degrees for 35 minutes, or until the top is golden and toasty. Remove from the oven and immediately sprinkle the hemp seeds over the top. (These are delicate and burn easily, thus the addition after baking). Allow to cool completely before breaking into pieces and storing in a jar.
