Cashew, Almond and Coconut Granola

You won't be able to get enough of this homemade granola recipe.

Course Breakfast, Snack

Cuisine American, Vegan, Western

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 389kcal

Author Bintu Hardy

Ingredients

Oat Mix

250 g jumbo oats
75 g Pumpkin seeds
100 g cashews
1-2 tsp gingerbread spice
75 g flaked almonds
6 tbsp desiccated coconut
75 g dried fruit - sweet dried cranberries and chopped dried apricots

For the syrup

6 tbsp maple syrup
1 tbsp water
2 tbsp vegetable oil
1/4 tsp sea salt flakes
1 tsp vanilla
1/2 tsp orange zest

Instructions

Pre-heat oven to fan assisted 120C /140C /275F /Gas1.
Combine oats, pumpkin seeds, cashews and ginger 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 for minimum 2 weeks.

Notes

You can increase or decrease the maple syrup depending on how sweet you want your granola. You can also vary the combination of nuts, seeds and fruits that you use. Adapted from a basic Granola recipe Ottolenghi the Cookbook

Nutrition