Today I am sharing my recipe for: TURMERIC CASHEW BUTTER GRANOLA!
A little bit savory, lightly sweetened with maple syrup + a few chopped dates. The granola came out a little chunky, crispy and so satisfying! I love the combination of creamy cashew butter, shredded coconut flakes, almonds, chopped dates with the few savory spices.
Once you realize how simple and easy it is to make your own granola, the chances of buying store bought are pretty slim! I love that you can control the ingredients, make it super crunchy or crumbly, and really just cater it to any needs that you want - taste, texture, sugar content, nut free- the list goes on.
I love granola over some greek dairy free yogurt with added blueberries, with a bowl of almond milk, on top of smoothies, chia puddings, or simply a handful every single time I walk by it....
We all know that many store bough granolas can be filled with tons of sugar and normally for that reason I tend to buy paleo granolas as they seem to be the least sweet, but for this granola you don't have to worry about a thing- it is filled with so many good for you ingredients:
gluten free oats
turmeric, cinnamon, ginger
it won't drag you down but nourish you instead!
After making granola a few times myself, I have found that baking the granola at a low temperature for a slower time and then allowing it to cool on the stove top for a bit, really is key! It lets the granola crisp up without burning! I have made the mistake before trying to bake at a high temperature and everything just completely burned and baked unevenly.
I used all of my favorite flavors here in this recipe and I decided to use cashew butter because a friend of mine; Athena @southernhealthyliving had sent me some of her homemade cashew butter- it was so creamy, lightly sweet, and just to die for! I added a few spoonfuls to the recipe, but feel free to use any nut butter or seed butter of choice!
Once you mix all of the dry ingredients together and combine it with the wet ingredients; you just slowly bake it in the oven until it becomes crispy! You can also swap out any of the nuts for seeds or use more of less of the spices listed! That is what is so great about making your own!
To make the granola on the chunkier side, I tend to not slice the nuts that I am using or simply slice them in half. Then, after coating the dry ingredients with the wet ingredients, I pour it on the baking sheet and using my hands I form little clumps. Lastly, when I am turning the granola so all sides can evenly cook I will carefully with a spatula or large spoon and flip the granola so it stays together as best as possible!
It will last about 1-2 weeks in the fridge!
I hope you enjoy!
Snack / Breakfast
Yields; roughly 3 cups
Prep time: 10 minutes
Bake time: 45 minutes
Total time: less than 1 hour.
What you need:
1.5 cups gluten free oats, quick cooking is fine!
1/2 cups unsweetened shredded coconut flakes
1/2 cup sprouted almonds
1/2 cup walnuts, chopped
1/4 cup chopped dates, pitted
3 tbsp. cacao nibs
2 tbsp. cinnamon
2 tbsp. turmeric
1 tbsp. ginger
few dashes of pink sea salt
2 tbsp. chia seeds
3 heaping tbsp. coconut oil, melted
2 heaping spoonfuls of cashew butter
2 tbsp. maple syrup (or more if you prefer sweeter)
1 tbsp. vanilla extract
What you need to do:
1. Preheat your oven to 275 degrees and line a baking sheet with parchment paper. Set aside.
2. In a large mixing bowl add all of the dry ingredients and mix until well combined.
3. In a smaller bowl, combine all of the wet ingredients and mix. I simply melted all of the ingredients together on medium heat until melted.
4. Pour the wet ingredients over the dry mixture and mix until everything is coated evenly.
5. Pour the granola mixture onto your baking sheet and clump some of it together in larger chunks. Spread the remaining equally on the pan, so it bakes evenly.
6. Bake at 275 degrees for roughly 45 minutes. Every 15 or so minutes stir. Place under the broiler on high for 2-3 minutes to crisp up even more (totally optional, but watch as it will burn!)
Store in an airtight container in the fridge for up to 1-2 weeks.