Saturday, September 28, 2013
coconut-cashew granola with dried cherries
If you've never made homemade granola before, don't be daunted. It's soooo easy. And surprisingly cheap. I got most of these ingredients in the bulk food section, and when you compare it to commercial granola (which can be loaded with bad sugars and random ingredients) it's super inexpensive and way less processed.
My recipe uses healthy & delicious coconut oil. Coconut oil is a solid at room temp, so pop it in the microwave for a few seconds or melt it on the stove when mixing it with the honey.
This makes a pretty big batch, so try baking some this weekend and eat it up throughout the week. It's incredibly satisfying and sticks to your ribs - you definitely won't have a growling tummy 2 hours after breakfast. Enjoy!
Makes 8 cups
4 c. rolled oats - not quick cook
1 t. cinnamon
1/2 t. cardamon
1/4 t. salt
1/2 c. honey or maple syrup
1/3 c. coconut oil
1 t. vanilla
1 1/2 c. unsweetened, dried coconut flakes/chips
1 1/2 c. roasted, salted cashews - roughly chopped (i love the salty-sweet combo)
1 c. dried tart cherries (or you can sub in cranberries)
Preheat oven to 325 degrees.
In a large bowl, combine oats, cinnamon, cardamon & salt. Stir to combine.
In another bowl, whisk honey (or syrup), coconut oil & vanilla together. Pour over oat mixture & stir well until oats are thoroughly coated. Spread onto a rimmed baking sheet and place in the oven.
Bake for 15 minutes, then stir. Bake for another 15 minutes.
Place coconut flakes and cashews on a separate rimmed baking sheet. Bake the coconut & cashews in the oven with your oat mixture for the last 10 minutes of it's cooking time (it should be smelling amazing by now!).
Remove from oven - oats should be golden and the coconut lightly toasted and lightly browned. Let cool completely. Toss coconut and cashews into oat mixture. Stir in dried cherries. Store in an airtight container.