GRO-NOLA

DRY

3 ½ cups gluten free rolled oats

2 ½ cups unsweetened coconut (shredded or large flake)

½ cup hemp hearts

3 cups mixed nuts

1 cup dried cherries

¼ cup coconut sugar

2 tsp cinnamon

1 tsp sea salt

½ tbsp orange zest (one orange)

WET

¾ cup coconut oil

¾ cup maple syrup or honey

3 tbsp cashew butter

2 tsp vanilla extract

1 tsp vanilla powder (or additional vanilla extract)

Preheat oven to 325 degrees and roast large nuts for 10 minutes. Remove and let cool.

Mix all dry ingredients in a large bowl.

Melt coconut oil in a sauce pan over medium heat.

Remove from heat and add maple syrup and cashew butter, whisk to combine.

Add vanilla extract and powder to the wet mixture and then pour wet mixture over the dry mixture, stir to combine.

Spread mixture evenly on 2 parchment lined baking sheets.

Bake at 325 degrees for ~20 minutes, tossing half way through.

Makes ~13 cups. Store granola in the fridge for 3-4 weeks or freeze for a couple months.