Hemp Hearts Granola

A crunchy, hemp-rich granola that delivers protein, fibre, and balanced fats per serving. Better and cheaper than store-bought, customizable to taste preferences, and freezer-friendly for batch preparation.

Hemp Hearts Granola

Yields approximately 8 cups. Prep time 10 minutes. Bake time 35-40 minutes.

Ingredients

Dry ingredients:

• 4 cups rolled oats (large-flake; not instant)
• 3/4 cup hemp hearts
• 1 cup chopped raw nuts (almonds, walnuts, pecans, or a mix)
• 1/2 cup sunflower seeds or pumpkin seed kernels
• 1/4 cup ground flax (optional, for additional omega-3)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom (optional)
• 1/2 teaspoon salt

Wet ingredients:

• 1/2 cup pure maple syrup or honey
• 1/3 cup melted coconut oil or olive oil
• 2 teaspoons vanilla extract

Add-ins (after baking):

• 1 cup dried fruit (cranberries, raisins, chopped dates, or chopped apricots)
• 1/2 cup dark chocolate chips (optional)
• Additional 1/4 cup hemp hearts (for visible hemp on top)

Method

1. Preheat oven to 150°C (300°F). Line a large baking sheet with parchment paper.
2. In a large bowl, combine all dry ingredients except dried fruit, chocolate chips, and the additional 1/4 cup hemp hearts. Mix thoroughly.
3. In a small saucepan or microwave-safe bowl, combine maple syrup and coconut oil. Warm until oil is melted and mixture flows easily. Stir in vanilla.
4. Pour wet mixture over dry ingredients. Stir thoroughly until all dry ingredients are coated. The mixture should be evenly moist.
5. Spread the mixture in an even layer on the prepared baking sheet, pressing it down firmly into a single layer.
6. Bake for 20 minutes. Remove from oven, stir thoroughly (this is essential for even browning), and press back into an even layer.
7. Return to oven for 15-20 more minutes, stirring once again at the 10-minute mark.
8. Granola is done when it is golden brown and fragrant. It will appear slightly soft when removed from the oven but will crisp as it cools.
9. Allow to cool completely on the baking sheet (about 1 hour). The granola will crisp during cooling.
10. Once cool, gently break up any large clumps (or leave them if you prefer big chunks).
11. Mix in dried fruit, chocolate chips, and additional hemp hearts.
12. Store in an airtight container at room temperature for 2-3 weeks, or freeze for up to 3 months.

Nutrition per 1/2 cup serving

Approximately 280 calories, 8 grams protein, 16 grams fat, 30 grams carbohydrate, 5 grams fibre. The hemp hearts contribute the bulk of the protein.

Why this granola works

Three principles produce reliable, crunchy granola:

• Lower oven temperature. 150°C prevents burning while allowing thorough crispness. Higher temperatures brown the surface but leave the interior soft.
• Pressing into a layer. Compaction during baking creates clusters that hold together.
• Cooling on the sheet. The granola continues to crisp as it cools; removing it too early produces soft granola.

Serving suggestions

• With milk or plant milk as breakfast cereal
• Sprinkled on yogurt
• As a topping for smoothie bowls
• With fresh fruit
• By the handful as a snack
• As an ice cream topping
• Mixed into trail mix

Variations

• Chocolate hazelnut: Add 1/4 cup cocoa powder to dry; use hazelnuts as the nut option.
• Almond joy: Use chopped almonds; add 1/2 cup unsweetened shredded coconut; add chocolate chips after baking.
• Apple cinnamon: Use chopped dried apples; double the cinnamon; add 1/4 teaspoon nutmeg.
• Tropical: Replace dried fruit with chopped dried mango and coconut flakes.
• Peanut butter: Add 1/4 cup peanut butter to the wet mixture; add chopped peanuts.
• Lower sugar: Reduce maple syrup to 1/3 cup; add 1 mashed banana to the wet mixture.
• Higher protein: Add 1/2 cup hemp protein powder; reduce oats by 1/2 cup.

Make-ahead notes

Granola is excellent for batch preparation. The recipe can be doubled. Stored in an airtight container, it maintains crispness for weeks. For longer storage, freeze portioned amounts in freezer bags.