As you may have noticed, I’m in a bit of a “granola loop”. I get in these loops….smoothie loops, soup loops, energy ball/bar loops….what can I say? I’m a loopy girl!
To me, granola is like a cookie without the guilt. I also love its versatility; you can enjoy it as a cereal, a topping for fruit salad or ice cream, as trail mix….the list is endless. I also love, too, how yummy and inviting the house (or studio) smells when I whip up a batch. It’s so very easy and quick to make, and, even better, it doesn’t have a lot of unnecessary sweeteners, preservatives or nasty chemicals…you can easily pronounce AND digest everything in it.
While this version wasn’t met with the same enthusiasm as the pistachio granola from a few of my favourite yogis (pop-up taste testing Tuesday), my chef son Ben said, “You’re really onto something with this one mom.” I’ll let you decide for yourself.
Coconut Cashew Granola
2 cups large flake oats
1 cup raw cashews
1/4 teaspoon Himalayan or sea salt
1/4 cup shredded coconut
2 tablespoons chia seeds (adds omega-3 fatty acids, protein and fibre)
1/4 cup coconut oil – warmed to liquid
1/4 cup maple syrup
1/2 cup apricots – diced (we use Organic Traditions)
1/2 cup mulberries (we use Organic Traditions)
Mix together oats through chia seeds. Whisk melted coconut oil and maple syrup. Add liquid to oats mixture. Spread evenly on parchment-lined baking sheet. Bake at 350 degrees for 10 – 12 minutes. Mixture should be fragrant and golden brown. Remove from oven, let cool and add dried fruit. Enjoy!