Coconut cashew granola

Say what you want about granola being “hippy” or “hipster” – I LOVE granola and I’m proud. It’s crunchy and sweet and tastes perfect with chocolate almond milk. Look, everyone is at least 1% hipster (science), and my 1% involves making my own granola.

This recipe is adapted from one I found online, but the beauty of granola is you basically just throw a bunch of things you like together, mix it with some honey and olive oil, and bake it until it’s crunchy. Add any extras, nuts, fruit, spices you want to make it your own. Then, eat it with Greek yogurt, milk, ice cream, or on its own. Most likely it’ll be healthier if you make it yourself, and it’s fun! (I know, I need to get out more).

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You’ll need:

  • Two cups of oats
  • 1/2 cup unsalted cashews (I broke mine up into pieces, but you don’t have to)
  • 1/4 cup pecans (same as above)
  • 1 cup unsweetened coconut flakes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Pumpkin Spice (or cardamom, clove, ginger, whatever you want)
  • 1/2 teaspoon salt (***salt is important to add complexity and bring out the sweetness, but I found this amount made my granola a touch TOO salty; maybe go a bit easier and add more to taste later).
  • 1/2 teaspoon vanilla extract
  • 1/4 cup olive oil
  • 1/4 cup honey

Directions:

  • mix up all the dry stuff in a bowl
  • heat up the honey, about 15 seconds in the microwave, and mix in a bowl with olive oil and vanilla extract
  • stir wet ingredients into dry until evenly coated (it shouldn’t be too sticky) and spread evenly on an oiled baking sheet
  • bake at 300 for about 30 minutes (keep watch in case you like your granola more or less brown)
  • Enjoy!

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