SIMPLY CASHEW GRANOLA
12-15 Servings
IN A LARGE BOWL
8 c. Organic Rolled Oats
1 c. Sunflower Seeds
1 c. Pumpkin Seeds
1 c. Slivered Almonds
1 c. Coarsely chopped Pecans
1 c. Coarsely Chopped Walnuts
1 c. Dried Shredded Coconut
IN A SAUCE PAN
1 1/4 cup Maple Syrup
1/4 cup Raw Agave Nectar
1/4 cup Brown Sugar
3/4 cup Coconut Oil
1 TB Vanilla
2 cups Raisins or Dried Cranberries
INSTRUCTIONS
1. Preheat the oven to 225 degrees
2. Line two large baking sheets with parchment paper
3. Combine the oats, seeds, nuts and shredded coconut in a large bowl
4. In a sauce pan, stir in together the salt, brown sugar, maple, agave and vanilla. Bring to a quick boil over a medium heat.
Note: Make sure to take the pan out of the stove as soon as it started bubbling, then stir until the brown sugar is completely dissolved.
5. Pour the sweet mixture over the dry ingredients
Note: If dry, it’s optional to add an extra coconut oil or any nut milk to moisten the oats.
6. Divide and spread it evenly on two regular baking sheets.
7. Bake it for 2 1/2 hours and stir the granola every 30 minutes especially the edges, to get the perfect crunchiness.
8. Let it cool, then add raisins or dried cranberries.
OTHER OPTION:
Bake 325 degrees for 30 minutes. Stir once halfway through.
NOTE: I prefer to bake it longer because the texture and consistency won’t be the same when it’s baked quicker.
Comments