Everyday Granola
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Searing the Beef
Nut butters: You can really replace the cashew butter to whatever you have on hand. Typically, I alternate between peanut butter and cashew butter but it's all to do with your preference of taste.
Sweeteners: Honey also works well here if you prefer a sweeter granola compared to maple syrup.
Dried Fruits & Other Toppings: Substitute dried cranberries for raisins or whatever your heart desires. Just add these in after baking and cooling.
Nuts: Who says you only need two kinds? Or even cashews and almonds? Mix it up and give some pecans or walnuts a go.
Notes
1
Preheat oven to 325°F.
2
Line a large baking tray with parchment paper.
3
In a large mixing bowl, combine all ingredients: rolled oats through salt.
4
In a microwaveable safe container, mix cashew butter, maple syrup and coconut oil until melted and able to easily whisk to combine. (about 45 seconds)
5
Pour liquid over dry ingredients and mix. Don't worry if it looks too dry at first, keep stirring to coat evenly.
6
Tip granola mixture onto parchment lined baking tray. I prefer to lightly press my granola down using a fondant smoother in order to get some big granola clusters but it's entirely preference.
7
Bake for 20 minutes. Flip tray around in oven and bake for an additional 20 minutes until light golden brown. Remove from oven and let granola cool before removing.
8
Break granola up into whatever size pieces you want. Mix in dried cranberries or whatever extras you would like. Store in airtight container or freeze.
Instructions
4 cups rolled oats
¾ cup slivered almonds
1 ½ cups cashews
¼ cup pepitas
¼ cup raw sunflower seeds
½ cup unsweetened shredded coconut
¼ cup oat flour
¼ cup hemp hearts
¾ tsp cinnamon
½ tsp fine sea salt
⅛ cup (35 g) cashew butter
½ cup (125 ml) maple syrup
2 Tbsp (30 ml) date syrup
⅓ cup (80 ml) coconut oil (melted)
½ cup dried cranberries
Everyday Granola
Anthology of Crumbs
This is such a versatile granola. Add chocolate chips, freeze dried strawberries, dried fruit. Really, the list is endless! I always double the recipe and keep half to eat now and half in the freezer for later.
Servings :
12
Calories:
Prep Time
10 min
Cooking Time
40 min
Rest Time
0
Total Time
50 min
Comments