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)
- 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)
Preheat the oven to 350˚ F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, hemp seeds, pumpkin seeds, cinnamon, powdered ginger and salt. Stir until ingredients are mixed evenly.
Add in the olive oil, maple syrup and vanilla. Mix until the dry ingredients are lightly coated.
Pour the oat mixture onto the baking sheet and spread into an even layer.
Bake for 22-24 minutes, stirring halfway.
Allow the granola to cool completely (undisturbed) for about 45 minutes.
Add the raisins and break the granola into pieces.
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.
- 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.