Coconut Cashew Maca Granola
/How many granola recipes are too many?
I think this question is along the same line as how many smoothie recipes are too many? And my personal opinion on both, you can never have too many.
There are always new and better versions of recipes made in the past and this is a great example of that. Yes, it's a simple granola recipe, but it's also quite possibly my favorite granola recipe ever. So how could I not share it with you?
Plus I tried out a new oat-toasting method and loved the results! And if you're the type of person who loves granola clusters, this granola glues together unbelievably well.
Cluster proof!
How does this granola get even better, you ask? By drenching it in a bowl of milk. It is the.best.ever. cereal milk! I'm sorry (but not really?) to keep going on + on about this granola, but I just can't haaaalp maaaself.
So I'll just keep going.
It's sweetened with maple syrup and ends up tasting like a mix between caramel and butterscotch from the infusion of maca powder, which by the way has been found to have a slew of health benefits. If you've never tried maca, butterscotch-caramel is the best flavor description I can think of.
And then it's all laced with a little coconutty goodness.
So...yeah.
Coconut Cashew Maca Granola gluten-free, vegan
- 1 1/2 cups gluten-free rolled oats
- 1 cup raw, unsalted cashews, coarsely chopped
- 1 cup unsweetened flaked coconut
- 3-4 tablespoons pure maple syrup
- 2 tablespoons softened unrefined coconut oil
- 1 tablespoon + 1 teaspoon maca powder
- scant 1/4 teaspoon fine grain sea salt
Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment.
Spread the oats on the pan (single layer, edge to edge). Once preheated, place in the oven for 12-15 minutes, stirring halfway through, until light golden in color. Add the cashews and place back in the oven for 5 minutes. Add the coconut, maple syrup, coconut oil, maca, and salt. Mix well until fully combined (using your hands is helpful). Spread in an even layer on the pan.
Bake for 5-10 minutes, until the coconut flakes are golden brown. If you want clusters, do not stir your granola. If you don't want clusters, stir 1-2 times while baking.
Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge for about 1 month.
Notes:
If you don't have or can't find maca, replace with 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of cardamom. It won't taste the same but will still be delicious. Nutmeg, allspice, clove, etc. are all good spice choices.
Okay. Enough about granola.
It's time to get your Friday on.
And make this granola on Saturday.
Ashley
Also! The winner of Ali's Inspiralized cookbook and The Inspiralizer (spiralizer) that Ali designed herself, is:
Jen N, who said: I've been eyeing spiralizers for some time now, unsure of which brand to buy. I've been gluten-free for over 4 years now, so zoodles have become a favorite noodle substitute (I shred them with a cheese grater — it's a mess but it's as close as I can get to the real deal). If I won this I'd make other veggie noodles and would liven up salads with crazy curly strings...plus make everything in her cookbook. Awesome giveaway!
Thanks to everyone who entered! Jen, I'll be emailing you soon!
