This recipe was adapted from the Nutrition Stripped Cook Book, simply due to not having everything in my pantry. Some times you just have to improvise and roll with it! Use this granola with your favorite milk, in yogurt, or grab a handful and enjoy as a snack. This granola is made with real fats, natural sugars, and is packed with protein from the nuts and seeds. Makes 8 Cups.
3 Cups Rolled oats
1/3 cup hemp seeds
1 cup coarsely chopped raw pecans
1 cup coarsely chopped walnuts
1/4 cup almond slivers
1 cup raw pumpkin seeds
1/3 cup dried cranberries
1/2 cup pure maple syrup
1/2 cup coconut oil
2/3 cup cacao powder
1 teaspoon pure vanilla extract
1 teaspoon sea salt
1 teaspoon cinnamon
1/3 cup cacao nibs
Preheat the oven to 350 F and line baking sheet with parchment paper.
In a large bowl mix together oats, hemp seeds, chopped nuts, slivered almonds, pumpkin seeds, and dried cranberries and put to the side. In a small saucepan whisk together maple syrup, coconut oil, cocoa, vanilla, salt, and cinnamon over low heat. Stir util well combined. Pour oil mixture over granola and mix well to incorporate. Place granola onto baking sheets lined with parchment paper and use a spatula to spread into an even layer. Bake for 15 minutes then rotate pan in stove and bake for another 10-15 minutes. Keep a close eye to make sure the nuts don't over cook and taste burnt. Remove from oven and let cool for at least an hour (so hard)this allows the granola to form into big chunks. Add in cocoa nibs and enjoy! Store in an airtight jar at room temperature for up to 7 days (it won't last that long ! Trust me!! )