Remember the granola I simply couldn’t put down in yesterday’s post? Today I’ve decided to share my recipe with y’all. Partly because I’m a giver, but mostly because I don’t feel mentally prepared to blog about the fashion catastrophe more commonly known as last night’s Critic’s Choice Awards.
Look for my full review of celebrity fashion on Monday, but be forewarned…it’s not going to be pretty.
Back to the granola. I followed a recipe found here, but made a few tweaks based on ingredients that were available to me and semi-affordable. (Nine bucks for 6 ounces of macadamia nuts?! No thank you.)
Orange Cashew Coconut Granola
- 3 cups of quick-cooking oats (gluten free, if you like!)
- 4 tablespoons chia seeds
- 1 1/2 cup of cashews (or macadamia nuts, if you’re feeling spendy)
- 1 cup of shredded, unsweetened coconut
- Zest of 1 orange (the more, the better!)
- Juice of 1 orange
- 1/2 cup of agave or honey
- 2 teaspoons of vanilla extract
1. Preheat oven to 325 degrees. Finding the biggest cookie sheet you can and cover it with parchment paper.
2. Combine dry ingredients in a large mixing bowl.
3. Mix together wet ingredients. Whisk thoroughly so orange zest is evenly distributed.
4. Mix together wet and dry ingredients until fully combined. Spread onto lined cookie sheet and bake for ten minutes. Stir, and bake for another ten minutes, or until you reach your desired crunchiness.
5. Let cool, and store in airtight containers or glass jars.
- The version I made with mac nuts (which I roughly chopped before adding in) was divine. I’m talking as good as watching House of Cards while drinking a
glassbottle of wine and receiving a foot massage. I’d make it more often if a $12 mug of granola was something I could afford on a regular basis. The good news? It also tastes delicious with cashews, for a fraction of the cash.
- I prefer mine in a mug with some cashew milk, but it’s also quite yummy heated up. Simply add enough water to almost cover it, then microwave for 2-3 minutes.
- Baking this can be tricky. You’ll want a nice, even layer of ingredients on the pan. Too thick and it won’t get crispy, but too thin and you could burn it. Aim for somewhere in the middle, and make sure the edges of your granola pile aren’t too thin…I charred a few of the outside pieces the first time by making that mistake.
- This morning, it struck me that adding a hint of ginger could take this granola over the top into foodgasm status. While I haven’t tried it yet, I plan on adding 1-2 teaspoons of ground ginger to the next batch. You could also try chopped up bits of candied ginger if you’ve got a hankering for something chewy.
- Granola has a bit of a reputation among the body conscious for being high in calories, fat and carbs. All of this is true. And yet, I’ve lost fifteen pounds since this summer while eating a substantial portion of granola nearly every morning. This recipe is nothing but real food that will fill you up, give you energy and leave you satisfied. It’s usually takes a good 4-5 hours for me to even think about food after I’ve noshed on this stuff. I promise…granola will not make you fat. But it will make you happy. Just ask Lars.
Is making granola at home a little more effort? Absolutely. But as a granola aficionado (it’s easily on my favorite food top 5 list), I can say with confidence that it is absolutely worth your time. I’m kind of ashamed it took me this long to make it! I’m looking forward to never going store-bought again, and using this recipe as a base to explore new flavor combinations; cherry almond, chocolate pistachio, pineapple mango…the possibilities are quite exciting.
I hope you’ll love this recipe as much as Scott and I have. And if you don’t? Well…I don’t think we can be internet friends, then.
Although if you seriously don’t like it, mail me your leftovers. Trust me…they will definitely get eaten. (At least by Lars.)