Vanilla Super-Seed Granola
With Coconut Chips
2 1/2 cups unsweetened large-flake coconut
2 cups gluten-free rolled oats
3/4 cup raw pepitas
1/2 cup hemp hearts
1/4 cup raw sunflower seeds or more pepitas
2 tablespoons coconut sugar or granulated sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/3 cup plus 1 tablespoon virgin coconut oil, melted
1/3 cup plus 2 tablespoons pure maple syrup
2 tablespoon Sunflower Seed Butter
1 teaspoon pure vanilla extract
2 vanilla beans, Halved and seeds scraped OR
1/2 teaspoon vanilla bean powder.
Preheat oven to 300*.
In a large bowl combine flaked coconut, oats, pepitas, hemp hearts, sunflower seeds, hemp hearts, sugar, cinnamon and Salt.
In a small pan melt the coconut oil. Remove from the heat and stir in the vanilla bean pod seeds. if using.
Pour the wet mixture over the dry mixture. Stir until the mixture is fully coated.
Spoon the granola mixture onto prepared baking sheet along with the reserved vanilla bean pods. Spread the granola to an even layer.
Bake 15 minutes. Remove the baking sheet from the oven and stir. Bake for 8 to 13 minutes more until the granola is just starting to turn a bit golden along the edges. The granola will be soft when it comes from the oven but it will harden as it cools. Let cool completely on the baking sheet then transfer it to glass jars for storing. You may store the vanilla bean pods in the jars with the granola, Keeps in refrigerator 3 to 4 weeks or 2 months in the freezer.