A simple sweet and crunchy granola recipe thats refined sugar free.
Author: Nikole Goncalves
3cupsgluten free rolled oats
1cupraw whole almonds
½cupunsweetened shredded coconut
½cupraw sunflower seeds
½cupManitoba Harvest Hemp Hearts
Pre-heat oven to 350F.
In a large bowl mix together, oats, almonds, sunflower seeds, coconut, sea salt, and cinnamon. Set aside.
Next, in a sauce pan on low-medium heat combine almond butter, coconut oil, and honey, and bring to a slight simmer while stirring constantly until the mixture has thicken slightly (about 30-60 sec). Remember to keep stirring as this prevents the mixture from burning!
Take half of the caramel mixture you created in step 2 and fold it into your oat mixture until well combined. Then, fold in the second half of your caramel mixture until fully combined.
Spread granola on a parchment lined cookie sheet and pop into the oven to bake for 30-40 minutes until slightly golden, tossing half way through.
Allow granola to cool for 10-15 minutes. Then, transfer the granola back into the large bowl, folding in the raisins and Hemp Hearts.
Note: You can store completely cooled granola in an air tight glass jar for 3-5 days or place in a freezer bag and freeze for up to 1 month.