1/3 cup sunflower seeds*
1/3 cup pumpkin seeds (pepitas)*
1/3 cup goji berries*
2 tablespoons chia seeds*
2 tablespoons hemp hearts or the entire seed*
pinch of salt
1/2 – 3/4 cup pure maple syrup*
1/4 cup sunflower seed butter (sunbutter), optional*
1 teaspoon vanilla*
Step by Step Directions
Preheat oven to 250 degrees.
Combine all your dry ingredients in a medium size bowl. Add your maple syrup, sunbutter and vanilla. Mix until well coated.
On a greased (I used coconut oil), or ungreased, baking sheet (use two sheets if you like), add your granola, laying it flat and bake for about 30-35 minutes, stirring the mixture every 10 minutes to ensure even cooking. If using two baking sheets, you may even like to switch their positions in the oven once after stirring. If using a smaller baking dish such as a 9×9 or 11×13, bake for up to 1 hour or so, or until golden throughout. Be sure to stir the mixture every 15 minutes or so.
Once done, remove from oven and let cool completely before storing in an air tight container of choice. Will keep up to one month.
Notes: The more syrup you use the more likely you are to create larger granola chunks throughout. I only used 1/2 cup in mine and felt it was a nice texture with many clumps. It also was a perfect sweetness for my liking, not too sweet. Add additional syrup to your preferences. Feel free to add 1/4 cup or so unsweetened shredded coconut to the dry mixture as well.
*Available at Molbeck’s