Brazil nut granola with spicy cashew milk

Brazil nut granola with spicy cashew milk

Total: 45 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / person: 694 kcal
, Fat: 48 g
, Carbohydrate: 48 g
, Protein: 19 g
CRUNCHY, CREAMY, REFRESHING, SWEET & SPICY ALL AT ONCE - WHAT MORE COULD YOU WANT? Cashews & Brazil nuts combined and baked to create a crunchy granola taste unbelievably good! Serve with ice-cold spicy cashew milk, which is super-quick to make as well as being as thirst-quenching as water! One of my absolute favourite recipes! But what's with the avocado on the granola? When I was in Brazil, I was told by Maria from Rio that people in Brazil only eat avocados as a sweet ingredient, i.e. fruit, never as a savoury ingredient. So naturally I couldn't wait to give it a try myself in a recipe, and I was instantly hooked! The granola is topped off with a few peppermint leaves and some slices of banana and blackberries to taste. The combination of all the ingredients takes you on a journey in your head, as each mouthful tastes slightly different. It's a taste experience to look forward to in the morning!


6 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g Brazil nut
150 g cashew nut
10 tbsp rolled oats
5 tbsp sesame seeds
5 tbsp sunflower seeds
4 ½ tbsp maple syrup
2 tsp vanilla paste
¼ tsp cinnamon
1 pinch Himalayan salt

Spicy cashew milk

4 dl soya drink or almond milk
20 ice cube
5 Medjool date, pitted
1 tbsp cashew cream, unsweetened
2 tsp vanilla paste
1 tsp cinnamon
2 pinch Himalayan salt


2 avocado, thinly sliced
1 banana, sliced
100 g blackberry fresh, or frozen and slightly defrosted
some peppermint leaf
a little maple syrup or runny honey
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How it's done

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Finely chop the nuts in a food processor or with a large knife. Mix the nuts with all the other ingredients in a bowl, then spread on an oven tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 180 °C (convection). After 10 mins., loosen a little with a fork, so that the granola bakes to an even golden-brown. Remove from the oven and leave to cool.

Spicy cashew milk

Using a powerful blender, mix all the ingredients for 2-3 mins. until smooth and creamy.


Divide the granola into bowls and drizzle with cashew milk. Top with the avocado, bananas, blackberries and peppermint leaves, drizzle with maple syrup or honey and serve at once.

Good to know
Shelf life: The granola can be kept for about 1 week in a lidded container. The spicy cashew milk can also be kept in the fridge for 2-3 days; stir well before using.
Tip: If you only have small dates to hand, cook around 10 of them in water until soft, drain and use instead of the Medjool dates. Why use twice as many? Medjool dates are much bigger, sweeter, softer and, therefore, easier to process.


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Fotografin Claudia Link, Foodstyling Katja Rey


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