All things good, right here.
Yes, EVERYTHING. This version of a granola recipe is incredibly functional and flexible, not to mention highly addictive. You can mix in different nuts, experiment with a variety of grains such as barley flakes or add in unique dried fruit such as chopped apricots, coconut or even dried blueberries. The options are truly endless which makes this all the more fun.
More and more I’ve been trying to intentionally incorporate Hemp Hearts into my diet. They have a creamy mouth feel and a nutty flavor to them that is irresistible. This is a fairly new seed that is gaining popularity across the nation, and, for the right reasons. The great thing about Hemp seeds is that they are a great option for vegetarian folks that are trying to meet their protein requirements. It’s nutrition profile is quite amazing–beyond the protein, it is also a great source of fibre and those coveted healthy fats (omega-3 and omega-6) which contain anti-inflammatory properties. Okay AND, Manitoba happens to be one of the most successful producers of hemp hearts in North America, HOLA!
Okay, back to business. Enjoy this recipe:
- ½ cup walnut halves or pecans
- ½ cup hazelnuts
- ½ cup almonds
- ⅔ cup almond butter
- ½ cup honey or agave nectar
- 2 tbsp canola oil
- 6 cups old fashioned rolled oats
- ½ cup wheat germ
- ½ cup ground flax seeds
- ½ cup hemp hearts or hemp seeds
- 1 tbsp cinnamon
- ½ cup flaked unsweetened coconut (optional)
- 1 cup dried fruit (chopped dates, raisins, dried cranberries etc)
- Spread walnuts, hazelnuts and almonds on a baking sheet. Toast in preheated oven for about 8 minutes or until lightly browned at 350 degrees. Caution: be sure to keep an eye on them to prevent the nuts from burning. Remove from the oven, allow them to cool and chop coarsely.
- In a medium microwave-safe bowl, stir together almond butter, honey, and oil. Microwave on high for about 45 seconds or until bubbly. Give this liquid mixture a good stir and set aside.
- In a large bowl, stir together oats, wheat germ, hemp hearts, flax seed and cinnamon. Pour the warm honey mixture on top of the grain mixture and mix well.
- Cover a baking or cookie sheet with Parchment paper and spread the mixture evenly across the pan. Depending on the size of your pan, you may need to use two.
- Bake for 30 minutes but be sure to stir the granola every 5 minutes to ensure it is all evenly cooked. Your house should smell like heaven by now.
- Once the granola is cooked through, allow it to cool. Place the mixture into a large bowl and stir in chopped nuts, coconut (if used) and dried fruit.
- Store in an air tight container, it keeps well for several weeks!
Let me know what changes you’d make, and don’t forget to leave a comment below or subscribe to the blog!
– With Love, Carrots and Cake,
I already have a homemade granola recipe that I love, but this one looks worth a try because of it’s lower oil content. I’m going to try it this weekend! Loving all the great recipes, Nita. Keep ’em coming!
Yes–let me know what you think! I’m addicted to shredded coconut. I found nicely flaked coconut at a Vita Health store in my neighborhood.
Too funny. I have a recipe I developed about a year ago that I dubbed “the everything bar”! Very similarly it’s packed with nuts, seeds, and oats! I’m going to try this granola recipe. A friend just gifted us some granola and it was sooo delicious. Haven’t had some in a while!
That’s awesome. I also having “The Anything Goes Quinoa Salad”. Must be an RD thing! Looking forward to meeting you soon Jess.
Nita! I tried making your granola recipe on the weekend and it turned out GREAT! I substituted peanut butter for the almond butter and it was delicious! (I was a bit worried that the PB flavour would dominate, but in the end, it didn’t). Just a couple of questions/comments… At what point do you add the flaked coconut (it doesn’t say in the recipe directions). Also, in the directions (#3) it says to add cinnamon, but it doesn’t specify the amount in the ingredient list.
Overall, great recipe! It’s a keeper!
I’m glad it worked out. I’m a bit of a fanatic when it comes to cinnamon so I typically add in 1 tbsp. I always forget one ingredient somehow when I post–thank you for letting me know, I’ll enter that in! I throw in the coconut right at the end with the other dried fruit. I don’t bake it because it burns very easily!
Thanks again!