Prep Time: 5 minutes | Cook Time: 22 minutes | Total Time: 27 minutes |*Servings: 16 half-cup servings
This nut-free granola is rich in flavour. Hemp seeds are a great source of protein, fibre and contain omega-3 fatty acids which have anti-inflammatory effects and support cardiovascular health. Pumpkin seeds contain vitamin E which helps strengthen our immune system. Cinnamon and ginger are anti-inflammatory spices and provide a wonderful depth of flavour to this highly addictive recipe. Enjoy this delicious granola with fresh fruit, yogurt, milk or simply eat on its own.
Nutritional information (per serving*): Calories: 281; Total Fat (16g); Saturated Fat (2g); Monounsaturated Fat (6g); Carbohydrates (28g); Protein (8g); Fibre (4g); Sodium (152 mg); Omega-3 Fatty Acids (1g)
Ingredients
- 4 cups old fashioned rolled oats
- 1 cup raw hemp seeds
- 1 cup raw pumpkin seeds
- 1 tbsp cinnamon
- 2 tsp powdered ginger
- 1 tsp salt (optional)
- ½ cup extra virgin olive oil
- ½ cup maple syrup
- 2 tsp vanilla extract
- 2/3 cup raisins (add after granola is finished baking)
Instructions
Step 1
Preheat the oven to 350˚ F. Line a large, rimmed baking sheet with parchment paper.
Step 2
In a large bowl, combine the oats, hemp seeds, pumpkin seeds, cinnamon, powdered ginger and salt. Stir until ingredients are mixed evenly.
Step 3
Add in the olive oil, maple syrup and vanilla. Mix until the dry ingredients are lightly coated.
Step 4
Pour the oat mixture onto the baking sheet and spread into an even layer.
Step 5
Bake for 22-24 minutes, stirring halfway.
Step 6
Allow the granola to cool completely (undisturbed) for about 45 minutes.
Step 7
Add the raisins and break the granola into pieces.
Step 8
Keep in an air-tight container at room temperature for 1 to 2 weeks or in a sealed freezer bag for up to 3 months.
Extra tips:
- Swap out ½ cup of pumpkin seeds for ½ cup of pecans for extra crunch and flavour.
- Add coconut flakes halfway through baking time for additional crunch and flavour.