There are two things you will always find in my cupboard: lots of nuts and a big bag of oats. If you have been reading my blog for awhile, you have probably realised that Granola plays a big part of my daily meals. This time, I’m sharing a Crunchy Granola Recipe with Cashews and almonds.
Oats didn’t really interest me until I tried porridge during my first few days in Dublin. I loved it. I found it so comforting with its creamy texture and rich flavours. Little did I know that this was the start of a beautiful relationship with rolled oats. Today’s recipe is a more sophisticated than your traditional porridge recipe. This Crunchy Cashew & Almond granola is a mix of oats, nuts and natural sweeteners which will make a delicious substitute to porridge.
Granola is my favourite breakfast. If you need to have a bowl of granola every morning, welcome to the club. That is why I decided to keep a section in the blog just for Granola Recipes, I have so many recipes! To make this at home is easy peasy. 20′ from cupboard to oven, isn’t it great! Plus, to bake this Cashew and Almond Granola at home is way cheaper than buying it and what is more important, it’s healthier and very nutritious.
Cashew and almond granola recipe. Simple and Crunchy granola for breakfast or for a sweet and healthy dessert with some yogurt and fruits.
- 2 cups (200 g) rolled oats
- 1 cup fresh (not roasted) cashews, halved
- 1/2 cup almonds, chopped
- 1 Tbsp shredded coconut
- 10 Tbsp honey (you can substitute for maple syrup)
- 3 Tbsp coconut oil (you can add olive oil)
- 1 pinch of salt
- 2 Tbsp natural yogurt
- 1 roasted peach, pitted and halved
- 1 tsp dark chocolate drops or cacao nibs
Preheat oven to 180ºC and line a large baking sheet with parchment paper.
Add oats, cashews, almonds and dry coconut to a big bowl and stir to combine.
In a cup mix together the wet ingredients (honey and coconut oil). Heat up coconut oil in a saucepan if it is too solid.
Combine dry and wet ingredients and mix well until everything is thoroughly coated.
Spread onto the baking sheet and bake until fragrant, about 15'. Stir once halfway through cooking so it bakes evenly.
Leave to cool before trying it, I know it is difficult to wait.
Store it in an airtight container and it should last for up to two weeks.
*Play around with the nuts you have in the cupboard, it doesn't matter if you substitute the ones I have in my recipe for others.
*Make it sweeter by adding a couple of extra spoons of honey.
Breakfast is so important to start the day with energy. I treat myself with a 15′ breakfast before starting another busy day. I usually have a granola bowl but I try to eat other things as well, granola bars, granola cakes…haha sorry but even after two days away from granola I miss it so much.
We are not done yet, see this minimalist and classy dessert! It is just made from your Almond & Cashew Granola and pan roasted peach with some drops of yogurt. You can add some fruit or chocolate chips but don’t stress and keep it simple!
Make your best combo of ingredients and let me know how it works out or share your photos with #shoothecook on Instagram. What’s the next Granola Recipe? It will be about peanuts but to know more you may subscribe to find out when it is on the blog 😉