Nutty Cashew Granola

I have been on a homemade granola kick ever since I tried this recipe and realized that homemade granola is a lot easier than I thought it would be. I like the nuttiness of this one. The only thing I think it’s missing is some raisins, but that’s easily fixed.

3 1/2 cups rolled oats
1 cup sliced almonds
1 cup cashew pieces
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (pepitas)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon grated or ground nutmeg
6 tablespoons unsalted butter
1/2 cup honey
2 teaspoons vanilla extract
Also need – parchment paper

Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes. Stir every 20 minutes or so while it’s baking.

Store in air tight container at room temperature for up to 2 weeks.

What did the family think? I am pretty much the only granola eater in our house

Did I change anything? I added some raisins after it was done baking, but it’s good without the raisins, too.

Where did this recipe come from? 100 Days of Real Food

photo from Etsy

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Make Ahead of Time, Vegetarian

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