Homemade Maple Cashew Granola

This recipe is a family favorite! My mom and mother-in-law are always asking me for a fresh batch of my granola. My favorite way to use granola is on top of my organic whole milk yogurt or plain kefir mixed with a little honey and cinnamon. Mmm!

Recipe:

3 cups oats
1 tbsp chia seeds
1 tbsp flax seed (milled or whole)
1/3 cup organic coconut oil
1/3 cup pure maple syrup (or honey)
1/4 – 1/2 cup cashews (or sunflower seeds, pecans, etc)
A dash of Himalayan pink salt
A dash of Cinnamon
A dash of Nutmeg (optional)

Preheat oven to 300 degrees.

Melt coconut oil and combine with maple syrup. Mix all ingredients in a bowl. Place on cookie sheet lined with Parchment paper (preferably unbleached and chlorine free!)

Set timer for 10 minutes, take out and mix around with a spatula. Set timer for another 10 minutes, mix around. Repeat one more time for 10 min or until oats are slightly crispy. I store mine in a mason jar and I usually have it gone in 2 weeks. You can also add raisins or other dried fruit, but please do not bake the dried fruit, add after it’s baked. I learned the hard way and got blown up, black, burned raisins..ha ha!

Mixed up in a bowl      granola bowl

Cooling off     granola

The finished product!     Jar

Parchment paper I use    parchment

If You Care FSC Certified Parchment Baking Paper, 70 sq ft

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