Jessie’s Granola

Makes approximately 16 cups

Prep Time—30 Minutes
Cook Time—30 Minutes

Ingredients

• 4 cups unsweetened dried coconut

• 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

Heat oven to 300 F

Use parchment paper to line 2 rimmed baking sheets

Combine all the dry ingredients in a large bowl.

Heat the coconut oil, brown rice syrup and maple syrup gently over low heat, stirring to combine. remove from heat and add the vanilla

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

Put half of the mixture on each baking sheet, lightly pressing it down.

Set the trays in preheated oven and Bake for 15 minutes. remove trays from the oven, stir the mixture. Rotate the pans and return to the oven. Bake approximately fifteen minutes, till golden, careful not to burn. Remove from oven and let the mixture cool.

Notes:

Substitute any nuts you prefer for pecans and almonds.

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

Store in glass jars for up to two months