I can't get enough of this granola this fall. Packed with protein, fibre and healthy fats, it will keep you satisfied and energized for hours. Adapted from the original recipe from Angela Liddon @ ohsheglows.com
3 cups of your choice of nuts - I usually use a combo of almonds, walnuts, brazil nuts, cashews, pecans - whatever I have in the fridge or freezer.
1 cup rolled oats (gluten free, if possible)
1/2 cup pumpkin seeds
1/2 cup shredded unsweetened coconut
1/2 cup honey, melted
1/4 cup hemp hearts
1/4 cup flax seeds, or ground flax
2 tbsp coconut oil, melted
3 tbsp pumpkin puree
1 tbsp vanilla extract
1 tbsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp sea salt
Soak the nuts and pumpkin seeds for a few hours, or overnight. This step is optional, but recommended. Pour the nuts into a colander and rinse with cool water. Drain well, spread them onto a dishcloth and gently move them around to dry. Start here if you skipped the soaking. Place the nuts and pumpkin seeds in a food processor fit with and S-blade and pulse for about a minute until the nuts are well incorporated and are a good size for your liking. Prepare the rest of the ingredients in a large bowl, large enough to eventually accommodate all the nuts. Whisk together the honey, flax, coconut oil, pumpkin puree, vanilla extract, and spices. Add the nuts to the bowl, as well as shredded coconut, oats and hemp hearts. Mix well. Preheat the oven to 175 C and prepare 2-3 large cookie sheets with parchment paper. Spread the granola in a thin layer evenly on the baking sheets and pop them in the oven. After about an hour, gently mix the granola around with a spatula. Bake for about another 45 mins. The granola should be golden brown, but not burnt. I've tried baking at a higher temperature and it burns quite easily, so learn from my mistakes! I also tend to use about 4 cups of nuts because I like it a little less sweet (and want it to last longer!) but will sometimes add raisins to the bowl if I need a bit more sweetness. Enjoy with some unsweetened milk of your choice and fresh blueberries or raspberries.