Vegan, gluten-free (with gf oats)
Adapted from Kitchen Treaty
Makes about 5 cups granola (can easily double – it keeps for a month!)
2 1/2 cups rolled oats
1 cup walnuts, finely chopped
1/2 cup sunflower seeds
1/4 cup hemp seeds (I use this brand)
1/8 cup chia seeds (I use this brand)
1/8 cup flax seeds (ground or whole)
1/2 cup maple syrup
1/2 cup coconut oil (or vegetable oil, etc.)
1 1/2 Tbsp. vegan butter (or more oil)
1 1/2 tsp. vanilla
1/2 cup dried cherries
Preheat oven to 325.
In a small saucepan over low heat, add maple syrup, oil, and butter. Heat until butter is melted, stirring occasionally. Add vanilla.
Meanwhile, in a large bowl, add oats, walnuts, hemp, chia, sunflower, and flax. (Note: dried fruit is added after baking!)
Add liquid from pan to the oat mixture and toss until thoroughly combined. Salt to taste if desired.
On a large rimmed baking sheet, place parchment paper. Spread granola evenly on the pan.
Bake for 30-35 minutes, stirring about every 10 minutes, until granola is golden brown.
After granola cools, add dried cherries.
Stores in a sealed container at room temp for about a month.
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