Granola is my absolute favorite breakfast item because it really goes with anything. Oatmeal, yogurt, milk… you name it!
A good granola adds just the right amount of crunch and sweetness without too much sugar or oil. Through my granola-making escapades, I have found that coconut oil works wonders in the oven when paired with oats and a little goes a long way. This oil has a smoke point of about 350 F so it works with this recipe seamlessly.
My sweetener and oil of choice in this granola is maple syrup and coconut oil. Getting creative with your ingredients is the best part of granola-making. You can definitely see some autumn-flair in this recipe, but that shouldn’t stop you from whipping up a batch right now during spring!
Oats: Fiber is a standout in nutrient-rich oats. Acting to lower cholesterol by blocking absorption and forming a gel to slow digestion and induce satiation are soluble fiber’s two mechanisms of action. When it comes to aiding digestion and regularity, insoluble fiber is a shining star. This key nutrient helps food pass through the digestive tract quickly and seamlessly.
Cashews: Our hearts adore these pocket-sized, protein-packed confections of nature. Nuts are rich in mono- and poly- unsaturated fats which help lower our bad cholesterol, keep our arteries clean, and hearts healthy. Cashews are particularly rich in copper which helps keep our skin healthy and bones strong. Nutrient dense, low glycemic and incredibly satiating– I’d say it’s a perfect snack!
- 2.5 cups of rolled oats
- ¼ cup of almonds, sliced
- ¼ cup of raw cashews, whole
- ¼ cup of pumpkin seeds
- 1 tbsp of coconut oil
- 1 tbsp of maple syrup
- Preheat the oven to 250 F.
- Mix dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl.
- Add to dry ingredients and coat evenly.
- Spread mixture evenly on parchment lined baking sheet.
- Bake for 40 minutes, turning halfway in between with a spatula.