Coconut Cashew Granola

Coconut Cashew Granola
After watching snippets of the 24-7 news coverage about last weekend’s blizzard, we Chicagoans have nothing to complain about. Yes, it’s been frigid, and there have been moments when my fingers have been numb despite wearing gloves. We’ve had some snow, but it was nothing compared to that storm. I’m sure those snowflakes were beautiful as they fell, but they get kind of ugly when you have to dig your way out to attempt to get back to normal.

After another ice-cold spell, 30-degree temperatures have felt like a heat wave, which sounds ridiculous. Despite the warm-up, I was still in the mood for something that would transport me to another climate, so I made coconut cashew granola that had a toasty and slightly tropical vibe. Dried mangoes and cherries added sweetness along with honey. I even snuck in wheat germ and ground flaxseeds to up the nutrition factor on this granola.
Coconut Cashew Granola
Coconut Cashew Granola

Makes about 6 cups

4 cups old-fashioned oats
2 tablespoons wheat germ
2 tablespoons ground flaxseeds
1 cup salted roasted cashews
3/4 cups unsweetened coconut flakes
4 tablespoons coconut oil, melted
1/4 cup honey
1/2 cup torn dried mangoes
1/4 cup dried tart cherries

Preheat the oven to 325 degrees F.

In a large bowl, combine the oats, wheat germ, ground flaxseeds, cashews and coconut flakes.

In a small bowl, stir together the coconut oil and honey, and then fold into the oat mixture. Transfer to a sheet pan and spread into an even layer. Bake for 15 minutes and toss the granola. Continue baking for 15 minutes until golden brown.

Cool completely before storing in an airtight container.


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