-2 cups certified gluten-free rolled oats (omit and sub more nuts and coconut for grain-free)
-1 cup unsweetened shredded coconut
-1/2 cup raw almonds
-1/2 cup walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/8 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla
-2 tablespoons oil
Preheat oven to 375
1. Combine oats and coconut
2. In food processor (with S-blade), chop up almonds until they are in little bits and then add to oats and coconut
3. In food processor, chop up walnuts and pumpkin seeds until in small bits, add to mixture. Add hemp, chia, salt, ginger and cinnamon.
4. Mix well.
5. In separate bowl add honey, coconut nectar, oil and vanilla. Mix well with spatchula (I use a silicone).
6. Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.
a. If you prefer a chewy, soft granola, use this method:
Bake for 10 minutes.
b. If you prefer a hard, crunchy granola use this method: