Who doesn’t love a simple breakfast like granola? I definitely do, especially on those summerly days or when I’m short on time .
Since most store-bought types of granola are not really my taste (or loaded with sugar), I started to make my own granolas. Instead of oils, I’m using cashew butter. As a sweetener, I like to use maple syrup.
You can use peanut butter instead of cashew butter, and honey instead of maple syrup. If you like your food more rich in proteins, just exchange parts of the oats with soy-flakes. To make it a little bit more exciting, feel free to add fruit, chopped nuts, and spices 🙂
Oats are rich in fiber (10%), protein (12%) and contain important micronutrients. Even though oats are, in theory, gluten-free, most of the products suffer from contamination with gluten. Thus, please consider picking gluten-free labeled oats, when coeliac disease is an issue. (Read more about gluten-free oats here, Coeliac UK).
I hope you’ll enjoy this recipe as much as I do
Have a wonderful day!
10 Minutes (+15 Minutes Baking Time)
Printable: Cashew Granola
- 3 Tbsp Cashew butter (I used a crunchy one)
- 5 Tbsp Maple syrup
- 2 Tbsp Chia seeds
- 150g Oats (optional: gluten-free ones)
- 30g puffed Quinoa and/or Amaranth
- Preheat the oven to 150°C.
- Fill the cashew butter into a big bowl (heating it shorty to make it creamier).
- Add the maple syrup and stir in the chia seeds.
- Then, add the oats while stirring and after that, the puffed quinoa/amaranth.
- Crumble on a baking tray lined with baking paper (works best with hands).
- Bake for 8 minutes at 150°C, toss and stir a little and bake for 7 more minutes.
- Let it cool on the baking tray and store in a glass jar.