This nutty, crunchy organic flax-hemp granola with rice crisps is light yet filling, mildly sweet and full of good protein and plant omega-3’s. Spiced with cinnamon and ginger, it’s a good mixture of nuts, seeds and grains to keep you going in the morning. Delicious with non-dairy kefir and fruit of your choice.
A copycat recipe
This copy-cat granola is very much like one with a similar name that I’ve been buying at a health food store – Down to Earth in Honolulu – for years. I like the flavor and texture of hemp seed, and though it’s not a huge component of this granola, it adds some omega-3 fatty acids and a slight creamy texture.
I also like the rice crisps, which make the granola feel like a crunchy treat even though it’s not that sweet. They keep the granola from getting soggy if you add milk or kefir. The closest I’ve found is Barbara’s brand, which I found at Natural Grocer’s in Denver and, though I’ve included an Amazon link below, you’d most likely find at a nearby health food store.
Walnuts or pecans?
Do you find walnuts bitter? Well, they are wonderful in this granola, even though I enjoy pecans in other dishes. Walnuts are great sources of omega-3 fatty acids, while pecans are not so packed with them, so there’s the health choice.
And the seasonings, as well as the baking, keep the walnuts’ natural bitterness from being noticeable. Did you know that bitter tastes enhance digestion?
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The best thing about making your own granola is that once you’ve gotten started, you can play around and customize the ingredients to your taste. Plus it’s much less expensive to buy the individual ingredients and make your own combo.
More seeds? Check?
No grains? Use more nuts – check.
Plus, it’s so easy and makes a couple weeks’ worth – at least the way I eat.
To assemble the granola, the first step is to mix the oil, honey, cinnamon, ginger and vanilla together as I show above. This is easier if your honey has not crystallized too much, so the fresher the better for this step – or warm it slightly to melt the crystals. This way, the spices will be mixed thoroughly into the granola and not be in a clump somewhere.
Then just stir in the nuts and seeds – I usually add the rice crisps last – and spread evenly onto a parchment-paper-lined baking sheet. Bake at 320 degrees F for about 30 minutes (up to 35 minutes at high altitude), stirring every 10 minutes.
The granola is done when it has browned slightly around the edges. At that point it will be browned on the bottom, too, and will be somewhat chunky.
The only ingredient that was a little tricky to find was the brown flax seed. Whole Foods carries it in packages and in their bulk bins. A little goes a long way! Be sure to take the time to chew your flax seed so that you get the benefit of the omega-3 fatty acids inside. Or slightly crush the seeds in a mortar and pestle.
Why no fruit in this recipe?
Do you like dried fruit in your granola? I don’t, because I find it sticks in my teeth, yuk. If you do, stir it in after baking, so that the fruit doesn’t become unpleasantly chewy from the heat. Goji berries or dried cherries would be great additions!
Of course, I’m a fan of adding fresh fruit or using this granola to top a smoothie.
If you made this recipe, please let me know in the comments, pin and share!
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Flax-Hemp Granola with Rice Crisps
- ⅓ cup organic honey
- ⅓ cup organic MCT oil see note
- 2 teaspoons vanilla
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 cup organic rolled oats
- ½ cup pecans or walnuts chopped
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup organic brown flax seeds
- ¼ cup organic hemp seeds
- 2 cups Barbara’s brown puffed rice crisps
- Preheat the oven to 320°F/160°C. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the honey, MCT oil, vanilla extract, salt, ginger and cinnamon until combined.
- Add the oats, sunflower seeds, chopped walnuts, flaxseed, hemp and rice crisps to the bowl and stir until everything is coated in the honey-spice-oil mixture.
- Pour the mixture onto the parchment paper-lined baking sheet and spread into an even layer. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes, or until the granola begins to just brown at the edges. Be careful not to leave it in the oven once it has browned, as the granola can get too brown, or burn, very quickly after this. If you are at or near sea level, check the granola at 30 minutes.
- Let it cool completely before serving. Serve with fresh fruit and non-dairy milk or kefir.
- Store in covered containers or jars at room temperature.
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