Second post of the year, wohoo!
I hope you enjoyed the Vegan Pumpkin Waffle recipe I posted earlier this week.
If you did get a chance to make those scrumptious waffles, I would sure LOVE to see some pictures and/or hear how they turned out for you. Please do share your Amazing Foodie creations on Facebook or Instagram, as nothing makes me happier than seeing my Amazing Foodies enjoy great treats. (For serious – and be sure to tag me!)
To keep with the breakfast theme, I have decided to bake some delicious Cashew Ginger Granola today. This granola is crunchy, it has the perfect sweet-salty balance, it has chewy little wonderful surprises (the crystalized ginger I’ve added), and it’s altogether PERFECT. You’ll see — it is: Such. A. Treat.
I must warn you though — it is addicting. So, pace yourself. But also…hide it from your spouse and kids, as they will munch through it like it’s nobody’s business, and before you know it, your treat will be all gone (enter sad face here!) I guess a simpler solution, to avoid your granola disappearing in a heartbeat, is to just double the recipe. Yeah. There you go! No need to be greedy at home right? 😉 Right!
I ALWAYS double my granola recipe (most of time I just cook it in bulk!) — whether it’s to give some to the neighbor, to send some to work for my husband, to have some to snack on in between meals, or to have available for breakfast…granola in the pantry is never frowned upon in our home.
If you’re a “granola monster” (think Cookie Monster, only healthier) like we are…be sure bookmark or “Pin” this recipe to have it handy for those granola-making rainy days we all love!
Happy baking, Amazing Foodies!
- 3 cups rolled oats
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 ¼ cup halved cashews
- 1 cup unsweetened coconut flakes
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger spice
- ¼ teaspoon ground cinnamon spice
- 1 teaspoon of sea salt
- 1 teaspoon vanilla extract
- ¾ cup maple syrup
- ½ cup extra virgin olive oil
- 1/4 cup crystallized ginger, diced
- Preheat over to 300 degrees Fahrenheit.
- Mix dry ingredients in a mixing bowl using a spatula.
- Mix wet ingredients in a separate mixing bowl, using a spatula.
- Mix wet and dry ingredients together.
- Place mixture directly on a baking sheet (spread evenly)
- Bake for about 40 minutes total; but every 10 minutes, remove the baking sheet from oven, and using a spatula, carefully stir the mixture so that the granola does not get stuck (this will keep the granola from burning.)
- Once the 45 minutes pass, remove the baking sheet from the oven and let the granola cool completely. Once cool, you can fold in a crystallized ginger.
- Keep granola in a tight-lid container. Lasts up to 1 month.
