The smell of this granola baking will get you singing in the kitchen. Hemp seeds and the combination of black pepper, turmeric, and coconut make this a truly anti-inflammatory breakfast.
3 cups rolled oats
1/2 cup hemp hearts (hemp seeds)
1/2 cup pumpkin seeds
1/4 cup chia seeds
1/2 cup shredded coconut
1/4 cup chopped nuts (pecans, walnuts, or almonds)
1 tablespoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup maple syrup
3 tablespoons coconut oil, melted
Preheat the oven to 350°F.
In a large bowl, add the oats, hemp hearts, pumpkin seeds, chia seeds, shredded coconut, nuts, turmeric, ginger, cinnamon, sea salt, and black pepper. Mix well. Drizzle with maple syrup and melted coconut oil and toss until well coated.
Spoon onto two baking sheets lined with parchment paper and spread evenly. Bake for 20 minutes or until granola begins to brown. Remove from the oven and allow to cool fully on the baking sheets. When completely cool, transfer to an airtight jar.
Makes about 5 cups