Loaded with seeds, this maple hemp granola is packed with plant-based protein. Great with milk, yogurt and berries, or as a snack!
Photography by Sophie MacKenzie.
Because they’re high in vitamins and healthy fat, we love adding hemp hearts to homemade granola! They’re slightly chewy, with a mild nutty taste, and chock-full of protein.
This maple hemp granola, made with olive oil and maple syrup, is refined sugar-free and vegan. Enjoy it plain with dairy or non-dairy milk, sprinkled on a smoothie bowl, or topped with yogurt and frozen berries!
💖Why You’ll Love This Recipe
✔️ It’s made in one bowl, so you have less dishes!
✔️ You need just 9 ingredients and they’re mostly pantry staples.
✔️ It’s maple sweetened for the best flavour and less sugar – perfect for mornings.
Ingredient Notes and Substitutions
- Hemp: if you can’t find hemp hearts, chia seeds, flax seeds, or a mix of the two can be substituted.
- Cinnamon: homemade pumpkin spice, or homemade chai spice, are nice cool weather alternatives to cinnamon.
- Olive oil: use any neutral-tasting oil you like in place of olive oil. Grape seed and coconut oil work well.
- Maple syrup: honey is a good substitute for maple syrup.
- Cranberries: switch the cranberries to any other dried fruit you like. Dried mango, raisins, currants, or blueberries are great.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
STEP 1: Combine the rolled oats, hemp hearts, seeds, cinnamon, and sea salt together in a large bowl.
STEP 2: Add the olive oil and maple syrup to the dry ingredients. Stir well to combine.
STEP 3: Spread the maple hemp granola mixture on the prepared baking sheet and bake for about 45 minutes.
STEP 4: Cool the granola on a wire rack, then stir in the dried cranberries. Store cooled maple hemp granola in an airtight container for several weeks.
1. Add the cranberries after baking to avoid any burnt fruit. This goes for any dried fruit if you make substitutions.
2. Don’t worry about over-mixing, since this is gluten-free. Really get in there and mix well.
3. Don’t forget to stir a few times during baking to ensure even browning.
- If gluten is a concern, be sure to use certified gluten-free oats.
- For an extra flavour boost, add ½-cup of shredded unsweetened coconut before baking, or ½-cup of toasted coconut chips after the hemp granola has cooled.
Yes! Granola freezes well in an airtight container for up to 6 months.
Hemp hearts are hulled, so they don’t have the outer layer of the seed, and they’re very soft. Hemp seeds are crunchy and still have that outer layer.
Hemp hearts are mild and a bit nutty. The flavour here is mostly of maple and cinnamon with a bit of nuttiness from the various seeds.
🥞 More Breakfast Recipes
Hemp Granola With Seeds & Maple Syrup
- Measuring cups and spoons or a digital kitchen scale
- baking sheet
- Parchment paper
- Mixing bowl
- Wooden spoon
- Wire rack
- 3 cups rolled oats
- ½ cup hemp hearts
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt
- ½ cup olive oil
- ½ cup maple syrup
- ½ cup dried cranberries
- Preheat the oven to 300°F (150ºC). Line a baking sheet with parchment paper.
- Combine the oats, hemp hearts, seeds, cinnamon, and sea salt together in a bowl.
- Add the olive oil and maple syrup to the dry ingredients. Stir well to combine.
- Spread the mixture on the prepared baking sheet.
- Bake the granola in the middle rack of the oven for 45 minutes, stirring every 15 minutes.
- Remove from the oven, cool on a wire rack, then stir in the dried cranberries. Store cooled granola in an airtight container for several weeks.