Ingredients
Units
Scale
- 1/2 cup raw, unsalted almonds
- 1/2 cup raw, unsalted walnuts
- 1 1/4 cup gluten-free rolled oats
- 1/2 cup almond flour or meal
- 1/2 cup hemp seeds
- 1/3 cup dried cranberries
- 1/3 cup golden raisins
- 1/4 cup whole flaxseeds (not ground)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine-grain sea salt
- 1/4 cup + 2 tablespoons pure maple syrup
- 1/4 cup avocado oil or coconut oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 275 degrees and line a large rimmed baking sheet with parchment paper (not wax paper)
- In a mini food processor, process the raw almonds and walnuts for 5 seconds until finely chopped. It is okay to have a combination of larger pieces and powdery meal. Add this mixture to a large mixing bowl.
- To the mixing bowl, add the oats, almond flour, hemp seeds, cranberries, raisins, flaxseeds, cinnamon and salt. Stir to combine.
- Add the maple syrup, oil and vanilla extract and stir thoroughly to combine.
- Place the granola mixture on the prepared baking sheet. Using a spatula, gently press down until the granola is about 1/2 inch thick. Bake for 20 minutes, then rotate the pan and bake for 18 minutes until granola is lightly golden around the edges.
- Cool the granola on the baking pan for 1 full hour (at least) before breaking it apart into clusters. This allows the sugars to harden.
- Break the granola into pieces and store in a glass container in the refrigerator for up to 3 weeks.
- Category: Breakfast
- Cuisine: Vegan
