Coconut and Cashew Granola

I am a big granola fan and I really hate that it costs $4+ to buy granola-like cereal, then I just feel guilty eating it like I am consuming dollar bills with every bite. I went on a huge granola adventure last summer and came up with the ultimate healthy granola, but this is without a doubt the yummiest for me in a non-traditional way. Today I ate it for breakfast, lunch, and a little snack too:) I think this just might be my new favorite cereal. . . ever! Thanks to Erin at Sisterscafe.blogspot.com for the amazing recipe! This is the original recipe but I’ve put my changes in parenthesis.

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Coconut and Cashew Granola

3 cups rolled oats
1 cup slivered almonds (I didn’t have any on hand, so I omitted this one)
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 Tbsp. dark brown sugar
1/4 cup plus 2 Tbsp. maple syrup
1/4 cup vegetable oil
(I also put in about 3 Tbsp. honey)
3/4 tsp salt (my cashews were salted so I didn’t add this either)
1 cup raisins (I put in a tropical trail mix with dried bananas, pineapple, mangos, and dates, but I omit this if I put in the Qia with cranberries)

I love adding in chia seeds or about 1/2 cup of Qia (I got mine at Costco, but you can find it HERE)  nom nom nom:)

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt (and honey). Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. (I slightly stirred it about half way through cooking time) Remove from oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins, or other goodies, gently into mix until evenly distributed.

Voila! Heaven!

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Granola Revisited and Health-ified More (Big Batch)

6 cups rolled oats

1 cup slivered almonds

2 cups cashews

1 1/2 cup unsweetened shredded coconut

3/4-1 cup pure maple syrup

1/2 cup raw honey

1 scoop (30grams) Vega Protein and Greens (Vanilla)

Mix it all up. Bake 250 degrees for 75 minutes.

 

 

Healthy Loaded Granola

I went through a strange and obsessive Granola making craze a little while ago.  I was determined to make a GREAT granola.  After trying dozens of recipes, mashing them together, adding a few things, and eating a LOT of granola I found that the ultimate recipe was almost identical to the one my Mom made when I was growing up.  Sometimes if something is good you just have to stick with it. 

Healthy Loaded Granola

(basic plain recipe)
10 cups rolled oats
1-1/2 cups wheat germ
1 cup oat bran
1-2 cups sunflower seeds
1 1/2 cups packed brown sugar
1 cup molasses
1/2 cup honey
1 cup oil
2 tsp. vanilla

(add ins-you really could put anything in here in any quantity, these are all approximate)
1 cup sesame seeds
3 cups chopped nuts (almonds, pecans, and walnuts)
1/2 cup flax meal
1 Tbsp. pumpkin spice
1/2 cup ground chia seed
1/2 cup poppy seed
1 cup soy nuts

(Post cooking add-ins)
dried cranberries, blueberries, dates

Get a big bowl and pour all the dry ingredients in and then the sugars and wet ingredients. Stir it a long time so that there aren’t any more lumps and then spread on a baking sheet with parchment paper. You’ll want to spoon enough on to be about 3/4 inch thick. Place in preheated oven 200 degrees for 20 minutes. Then take out of oven and turn/stir it with a spoon to break apart stuck pieces then put back in the oven for another 20 minutes. When it’s all done it will still be a little sticky. I poured it out onto the counter and let it cool while I put the next tray in the oven. If you plan on storing it long term put it in an airtight container and then store in a cool dark area. Don’t add fruit in until your ready to eat it. Once you put fruit in, the shelf life drops to about a week.