Measure walnuts, hemp hearts, and flax seeds into a large pot.

Cook over medium heat (We tend to do this over a campfire, but you can do it over a stove!), until mixture is toasty and aromatic. Remove from heat, transfer to a large bowl and set aside.

Measure 1 tablespoon of the measured oil into the pan, return to the heat source, and allow to oil heat for a minute. Add the rolled oats, stir well to coat.

Cook the oats for a few minutes, until they’re golden brown and starting to get crispy. Remove from heat, and transfer to the bowl with the other toasted ingredients.

Add the maple syrup, vanilla, salt, and remaining oil to the pan, return to heat and bring to a boil.

Once it’s at a full rolling boil, add the toasted nuts, seeds, and oats back to the pan, stirring well to coat. Continue to cook for another 5 minutes or so, until the liquid is dried up and the granola is aromatic.

Remove from heat and spread the granola mixture out on a large baking sheet or piece of parchment paper, separating any large clusters.

Once fully cool, add any mix-ins you might like and transfer to an airtight container for storage.