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Preheat oven to 275 degrees and line a large rimmed baking sheet with parchment paper.
To the mixing bowl, add the oats, pumpkin seeds, sunflower seeds, hemp seeds, oat flour, dried cranberries, raisins, sesame seeds, cinnamon and salt. Stir to combine.
Add the maple syrup, oil and vanilla extract and stir thoroughly to combine.
Place the granola mixture on the prepared baking sheet. Using a spatula, gently press down until the granola is about ½ inch thick. Bake for 20 minutes, then rotate the pan and bake for 18 minutes until granola is lightly golden around the edges.
Cool the granola on the baking pan for 1 full hour (at least) before breaking it apart into clusters. This allows the sugars to harden.
Break the granola into pieces and store in a glass container in the refrigerator for up to 3 weeks.