- 2 1/2 cups gluten-free rolled oats
- 1 cup walnuts, finely chopped
- ½ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- 1/8 cup chia seeds
- 1/8 cup flax seeds
- ½ cup maple syrup
- ½ cup coconut oil
- 1 ½ Tbsp. ghee
- 1 ½ tsp. vanilla (*if powdered vanilla add to combined oat/seed and liquid mixture)
- 1 ½ tsp. cinnamon (plus more to top)
- ¾ cup dried cherries
- ½ cup cacao nibs
- Himalayan sea salt to taste (if desired)
Preheat oven to 325.
In a small saucepan over low heat, add maple syrup, oil, and ghee. Heat until ghee and coconut oil are melted, stirring occasionally. *Add vanilla (if liquid).
Meanwhile, in a large bowl, add oats, walnuts, pumpkin seeds, hemp, chia, sunflower, and flax.
Add liquid from pan to the oat mixture and toss until thoroughly combined. *Add vanilla (if powdered) and cinnamon. Salt to taste if desired.
On a large rimmed baking sheet, place parchment paper. Spread granola evenly on the pan, sprinkle with more cinnamon.
Bake for 30-35 minutes, stirring about every 10 minutes, until granola is golden brown.
After granola cools, add dried cherries, cacao nibs and more cinnamon.
Store in a sealed container or Mason Jar and it will last 1-2 months.
1 serving = approximately 1/2 cup
Debbie Janoff, CINHC
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com