Golden Puffed Cashew Butter Granola

Yep, that’s a mouthful but I honestly couldn’t cut one descriptor out of this granola because it literally has everything! The puffed crunchiness of the millet, with warming spices of cardamon and turmeric meets the nuttiness of the cashew butter and comes together to make a dream team of a granola.

I eat granola every single day which is why I don’t buy it in stores. Its often too expensive and chalk full of sugar even if it is a more natural sugar. This recipe while having a lot of ingredients is totally worth the extra mile.

If you prefer a sweeter granola I recommend upping the amount of maple syrup to 3 tbs instead of 1 or if you want a more savory granola skip the maple syrup all together.

Cooking time : 40 mins
Makes around 4 cups

 

Granola Dry Ingredients:
  • 1.5 cups of rolled oats
  • 1.5 cups puffed millet
  • 1/4 cup coconut flakes
  • 1/4 cup of quinoa
  • 1/2 cup of pumpkin seeds
  • 2 tsp ground turmeric
  • 1/2 tsp of cardamon
  • 1 tsp ground ginger
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/2  tsp baking soda
Granola Wet ingredients
  • 1/4 cup melted coconut oil
  • 1/4 cup cashew butter
  • 1 tbs maple syrup (I like to keep things low in sugar so this granola is really more on the nutty savory side, if you want a sweeter granola Id suggest 3 tbs of maple syrup)
  • 2 tbs almond milk
Granola Directions:
  1. Preheat oven to 315 and line a baking sheet with parchment paper.
  2. Combine all dry ingredient in a large bowl except baking soda.
  3. In a small sauce pan melt coconut oil over low heat.  Once melted remove from heat and add cashew butter, maple syrup and almond milk.
  4. Pour liquid over dry ingredients and gently mix. Sprinkle baking soda over mixture.
  5. Spread out on lined baking sheet and bake for 30 mins tossing every 10 mins.

 

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