Cranberry Cashew Granola.

Ever since I very first made granola…on accident…the hubs has been eating it for breakfast with yogurt every day! Since the first recipe I have been altering the mix here and there and have come up with a simpler cooking method. The ingredients are scalable, use almonds instead of cashews, sunflower seeds instead of pumpkin, cherries instead of blueberries….you catch my drift, but the overall process and binders are working really well.


3 C rolled oats

1/4 C flax seeds

1/4 C raw pumpkin seeds

1/2 C dried cranberries

1 C raw cashew pieces

3/4 C dark chocolate chips

1/4 C unsalted butter, melted

1/2 C agave nectar

Preheat oven to 325. Combine dry ingredients in a large mixing bowl with hands. Add melted butter and mix with spatula. When fully combined, add agave and mix until the entire mixture is coated evenly. Using a large baking sheet covered with silpats, spread the mixture evenly. Bake for 45 minutes, stirring once at the 25 minute mark to avoid uneven cooking.

Allow the granola to cool completely before storing it in an air tight container.


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Filed under Breakfast, Grains/Rice, Outside of the Box, Snacks, Vegetarian

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