I have a new breakfast addiction. No longer am I excited just by Pancakes, I have a new love. I just can’t get enough of homemade granola. Perfectly roasted oats complimented by nutty almonds, cashews and coconut made fragrant with cinnamon and nutmeg. The lovely sweet crunchiness is brought about by a combination of olive oil, honey, vanilla, maple syrup and a dash of water.
If you have never made your own granola before then just repeat after me “it is easy, it is easy, it is easy”. Basically you combine your ingredients and roast them in the oven. See what I mean. Now, do I hear you running off to your pantry?
The best thing about making your own granola is that you can make it just how you like. If you like oats, then have more. If you find that shop-bought granola is too sweet, then you make it just as sweet as you want.
Actually the other week this granola got me out of a bind. I was hosting a supper party for some rather fabulous cooks. It was all going swimmingly till I realised to my horror that I had completely forgotten to make any dessert. A few furtive trips to the pantry resulted in a large bowl of granola, topped with chopped banana and some Greek honey yoghurt which went down a treat.
I have it for breakfast, as a quick healthy snack, in smoothies and I have a plan to try it in some pancakes, granola bars and other desserts. This granola will keep for a couple of weeks in a sealed container
So try this easy granola recipe and your breakfasts will never be the same again.
This is one of my recipes in the pantry staple spotlight on cashew nuts adapted from Ottolenghi the Cookbook.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Cashew, Almond and Coconut Granola! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Cashew, Almond and Coconut Granola
- 300 g jumbo oats
- 100 g sunflower seeds
- 100 g cashews
- 1-2 tsp cinnamon
- 1/4 tsp nutmeg
- 75 g flaked almonds
- 6 tbsp desiccated coconut
- 75 g dried fruit
For the syrup
- 4 tbsp honey
- 4 tbsp maple syrup
- 4 tbsp water
- 2 tbsp vegetable oil
- 1/4 tsp salt
- 1/2 tsp vanilla
- Pre-heat oven to fan assisted 120C /140C /275F /Gas1.
- Combine oats, sunflower seeds, cashews, cinnamon and nutmeg in a baking tray lined with baking parchment.
- Make the syrup by all the syrup ingredients together in a pot over low heat and mix till everything is well combined.
- Pour over oats and mix till well combined.
- Make sure the oat mix is not crowded and is only one layer thick. If the baking tray is too full then split the mix over two trays.
- Bake the oat mix on a flat tray for 22 mins turning it a couple of times.
- Add in almonds and coconut and mix well and bake for another 18 mins.
- When cooled add in the dry fruits and store in an airtight container.
- It will keep for about 2 weeks.