Jessie’s Granola

The recipe makes a large batch! Enough to fill 2 - 64oz Mason Jars. It will keep for several months in the pantry.

Prep Time—30 Minutes
Cook Time—30 Minutes

Ingredients

• 4 cups unsweetened dried coconut flakes

• 2 cups raw buckwheat groats

• 4 cups rolled oats

• 1 cup chopped pecans

• 1 cup silvered almonds

• 1 cup raw sunflower seeds

• 1 cup raw unsalted pumpkin seeds

• ½ cup hemp hearts

• 1 tsp. salt

• 1 tsp. cinnamon

• ½ cup coconut oil, melted

• ½ cup maple syrup

• ½ cup brown rice syrup (or date syrup)

• 1 tbsp. vanilla extract

Directions

Preheat oven to 300 F

Use parchment paper to line 2 - 12×17 sheet pans.

In a large bowl, combine all the dry ingredients.

Heat the coconut oil, brown rice syrup and maple syrup gently over low heat, stirring till smooth. Remove from heat and add the vanilla.

Pour the syrup mixture over the dry ingredients and stir till mixed well.

Spread half of the mixture evenly on each baking sheet.

Set the trays in preheated oven and bake for 15 minutes. Remove trays from the oven, stir the mixture. Return to the oven, and bake approximately fifteen more minutes, till golden, careful not to burn. Remove from oven and let the mixture cool.

Notes:

Use any nuts you prefer for the pecans and almonds.

You can add chocolate pieces or your favorite dried fruit like raisins or cranberries after baking.

Store in glass jars and enjoy for up to two months.