Ingredients
Scale
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup raw cashews
- 1 cup raw pumpkin seeds
- 2 cups unsweetened coconut flakes
- ¼ cup flaxseed meal
- ¼ cup hemp hearts
- ¼ cup chia seeds
- ½ cup coconut oil
- ½ cup honey
- ¼ cup nut or non-nut butter
- ½ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
Instructions
- Preheat your oven to 350°F with the rack in the center. Line a 13"x18" rimmed sheet pan with parchment paper or a silicone baking mat.
- Place the almonds, pecans, walnuts, cashews, and pumpkin seeds in a large food processor. Pulse 6 times to roughly chop nuts. Add coconut flakes, flaxseed, hemp hearts, and chia seeds; pulse 4 more times until well combined.
- In a small saucepan, melt coconut oil, honey, nut butter, and salt over medium-low heat, stirring until smooth. Alternatively, microwave in 30-second increments until melted, stirring in between.
- Remove from heat and stir in vanilla extract. Pour this mixture over the nut blend and stir until everything is well coated.
- Spread the mixture onto the prepared sheet pan in an even layer. Bake for 20 minutes, stirring every 10 minutes. Bake for an additional 5-10 minutes until golden brown, stirring every 5 minutes to prevent burning.
- Once baked, remove from the oven and do not stir. Allow to cool completely on the pan. Once cooled, break into clusters and store in an airtight container.
Notes
For added flavor, consider using different types of nut butter or adding dried fruits after cooling.
Store in an airtight container to maintain crunchiness.
This granola can be enjoyed with yogurt or as a topping for smoothie bowls.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 6g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.