Cashew and coconut granola

Name: Cashew and coconut granola
Prep time: 15 min
Total time: 40 min
Yield: 400
Ingredients: 30 g coconut flakes; 1 tsp vanilla paste; 4 tbsp maple syrup; 30 g coconut chipsko; 140 g cashew nuts; 3 tbsp coconut oil; 200 g rolled oats; 1 pinch salt

breakfast

Total: 40 min. | Active: 15 min.

vegan, lactose-free

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When I started to cook healthy foods, home-made granolas quickly became one of my favourite recipes, and also my culinary playground. Very easy to make, a whole raft of possible flavours, and a real delight for breakfast. All good reasons why I never tire of reinventing them. In this recipe, roasted cashew nuts release all their flavour and blend perfectly with coconut to give you a day-long boost.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 400 g

Dry ingredients
200 g	rolled oats
140 g	cashew nuts, coarsely chopped
30 g	coconut flakes
1 pinch	salt

Wet ingredients
3 tbsp	coconut oil, melted
4 tbsp	maple syrup
1 tsp	vanilla paste

To roast
30 g	coconut chipsko

How it's done

Dry ingredients

Mix the oats, cashew nuts, coconut flakes and salt in a bowl.

Wet ingredients

Gently heat the coconut oil in a small pan. Stir in the maple syrup and vanilla paste, mix with the dry ingredients. Spread the mixture on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 140°C. Mix in the coconut flakes, roast for a further 5 mins. Remove from the oven, leave to cool.

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