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Nutty Granola with Hemp Seed & Flaxseed

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5 from 1 review

  • Author: Elaine Gordon
  • Yield: Makes about 6 cups of granola so about twelve 1/2 cup servings 1x


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


  1. Preheat oven to 275 degrees and line a large rimmed baking sheet with parchment paper (not wax paper)
  2. 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.
  3. To the mixing bowl, add the oats, almond flour, hemp seeds, cranberries, raisins, flaxseeds, cinnamon and salt. Stir to combine.
  4. Add the maple syrup, oil and vanilla extract and stir thoroughly to combine.
  5. 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.
  6. 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.
  7. Break the granola into pieces and store in a glass container in the refrigerator for up to 3 weeks.
  • Category: Breakfast
  • Cuisine: Vegan