Hemp-anola

recipe modified from eat, drink & be vegan wheat-free, gluten-free option, soy-free 

3 cups rolled oats (use certified gluten-free for that option)
1 cup hemp seed nuts
½ cup unsweetened shredded coconut
1/2 cup almond slivers (or can use chopped almonds or other nuts, eg pecans, walnuts, hazelnuts (skins removed) or cashews)
1 tsp cinnamon
¼ tsp freshly grated nutmeg or ground cardamom
1⁄4 tsp + 1/8 tsp sea salt
1 tsp pure vanilla extract
½ tsp blackstrap molasses
2/3 cup brown rice syrup
3-4 tbsp organic neutral-flavored oil (see note)
¾ - 1 cup raisins or chopped apricots (or other dried fruit)

Preheat oven to 300°F (150°C). In a large bowl, combine rolled oats, hemp seeds, coconut, almonds, cinnamon, nutmeg, and salt, and stir until well combined. In another bowl, mix vanilla and molasses to thin out, then stir in brown rice syrup and oil. Add wet mixture to dry, stirring to combine well. Line a large-rimmed baking sheet with parchment paper. Transfer to baking sheet and spread out evenly. Bake for 28–33 minutes, stirring occasionally to ensure granola browns evenly. Remove from oven, stir in dried fruit, and let cool completely. Makes about 6 1/2 cups.

Notes:

1) You may use whole almonds, chopped, or other chopped nuts such as pecans, walnuts, or hazelnuts (skins removed).

2) For a lower fat version, you can reduce oil to 2-3 tbsp.

3) Try storing larger clusters of this cereal in bags or small containers for snacking on the go.