Crunchy Hemp Granola Recipes

HEMP GRANOLA

Steps:

• Preheat oven to 250°F. Place almonds, pumpkin seeds, pecans and walnuts into a food processor and pulse a few times to chop the nuts and seeds into smaller pieces. Don't process too much because you still want some chunky pieces.
• Transfer the nut mixture into a large bowl, add all remaining ingredients except the dates and stir well. Spread an even layer of the mixture onto a large parchment-lined baking sheet. You may need two sheets if you're baking sheets aren't oversized like mine.
• Bake for 35 minutes. Remove from oven, add dates and give the mix a good stir. Bake for 25-30 minutes more or until granola is golden brown in color. Remove from oven, let cool and enjoy. It will get crunchier as it cools. I recommend storing any leftovers in a Mason/Weck jar in the fridge. It will stay extra crunchy this way.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

HEALTHY HEMP GRANOLA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with aluminum foil; grease with cooking spray.
• Mix oats, almonds, hemp seeds, and flaxseed meal together in a large bowl.
• Whisk honey, water, flaxseed oil, vanilla extract, and almond extract together in a bowl until blended. Pour over oat mixture and stir quickly until distributed. Spread evenly on the prepared baking sheet.
• Bake in the preheated oven, stirring every 3 to 5 minutes, until oats are golden and nuts appear toasted, 15 to 20 minutes. Let cool completely, about 20 minutes.

CRUNCHY BAKED GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn't be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).
• In the meantime, add flaxseed meal, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside.
• Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
• Add almond butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats (see photo).
• Use a mixing spoon to mix thoroughly, ensuring that the dates and the almond butter mixture are evenly dispersed and coating all of the dry ingredients.
• Add the mixture to a parchment-lined 8x8-inch baking pan (size/number as original recipe is written // adjust if altering batch size) and spread into an even layer. Then top with another layer of parchment paper and press down with something flat - such as a measuring cup - to press into an even, uniform layer.
• Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.
• Once cooled, lift out of the pan and slice into desired number of bars. I went with 6 bars, but you could easily do 8 bars or 12 squares (amounts as original recipe is written // adjust if altering batch size).
• Optional: Melt dark chocolate and coconut oil in a small mixing bowl in the microwave or over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
• Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.

CRUNCHY HEMP GRANOLA

Steps:

• Preheat oven to 250°F.
• In a large bowl combine the dries and mix well. In a seperate bowl whisk together the oil, honey, vanilla, cinnamon, and salt until blended, then pour over the dry ingredients. Mix thoroughly until everything is evenly coated.
• Put the mixture in a 12"x18"x3" roasting pan. Bake 2 1/2 - 3 hours at 250 F, stirring every half hour, or until granola is evenly light brown in color and mostly dry.
• Let cool completely. Serve with dried fruit and milk of your choice. Store in a sealed container in the refrigerator.
• Note: A blender works very well to mix together the honey, oil, and spices.

HEMP GRANOLA

Steps:

• Pre-heat oven to 325 degrees.
• In a small pot over low-medium heat add the butter and allow it to melt. Once it has fully melted, stir in the maple syrup, peanut butter and vanilla extract. Whisk to combine, and set aside.
• In a 9"x13" glass baking dish, combine the buckwheat, sunflower seeds, hemp seeds, cinnamon and sea salt. Pour the butter mixture in and stir to fully coat the dry ingredients.
• Bake for 20 minutes, stir the granola, then bake another 15 minutes. After 15 minutes, stir the granola. It should be less wet and beginning to get a golden color around the edges. Stir in the shredded coconut and bake for 5 more minutes.
• After 5 minutes remove from the oven and allow to fully cool before storing in an air tight container at room tempterature.