coconut-oil-post-cashew-and-seed-granola-web
Print Recipe

Cashew and Seed Granola

A tasty, crunchy, gluten free and nutritious breakfast or snack. Try it topped with berries and cashew milk.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Servings: 10
Author: Kerry Wennersten

Ingredients

  • 1 cup Quinoa Puffs or Crisps
  • 1 cup Millet Puffs
  • 1 cup Brown Rice Crisps
  • 1/2 cup Chia or Flax Seeds
  • 3/4 cup Cashews
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup shredded coconut
  • 1/2 cup coconut oil ghee or melted butter
  • 2-3 tablespoons maple syrup
  • Optional: cinnamon nutmeg, ground ginger

Instructions

  • Turn oven to 150 degree C.
  • In a large bowl combine all dry ingredients.
  • In a glass jug or bowl combine melted oil/ghee and maple syrup.
  • Add spices or other flavourings to dry mix.
  • Mix well.
  • Line a large cookie sheet or baking dish with parchment paper and spread mix out.
  • Bake in the middle of oven for approximately 10-20 minutes.
  • Stir the granola and bake for another 10-20 minutes - watch carefully as it will burn.
  • You may have to adjust cooking times depending on your oven.