Ingredients

Dry:

• 3 cups Bob’s wheat free rolled oats
• 1 cup spelt flour (or sub rice flour for gluten free)
• 1/3 cup hemp seeds
• 1 tsp cinnamon
• pinch of sea salt

Wet:

• ¾ cup coconut oil, melted
• ¾ cup maple syrup
• 2 tsp vanilla

Preparation

1. Heat oven to 350.
2. Set your jar of coconut oil in a hot water bath to melt.
3. Mix all of your dry ingredients together.
4. Mix your wet ingredients together.
5. Combine all ingredients & mix well.
6. Place on an cookie sheet oiled with some melted coconut oil.
7. Bake for approximately 25-30 mins.  Stir occasionally in the oven to break up the chunks.  The granola crisps up as it cools, so don’t leave it in too long.  Keep and eye on it!