Coconut and Cashew Granola

Granola takes me back to being a kid for sure! I think maybe its because sugar cereals were a rarity in my home growing up. Actually, most cold cereals were. And when we did have them they were usually those huge shredded wheat blocks, you know the ones i’m talking about, that look (and taste) like a bale of hay and that you have to shred into tiny pieces, or else attack with a fork and a knife just to get it to fit into your mouth.  (For the record, I have nothing against shredded wheat!)

But on special days my mom would make granola. And I don’t know how we did it, but as kids when that happened our bowls seemed bottomless, we could pound that stuff like it was nothing .

I’m pretty sure that it was because it was sweet and a little crunchy that all of a sudden our tastebuds went into attack mode and told our body’s that we had to eat as much as we could to make it through the next famine of sugar cereal.

Now I am older and give my kids the shredded wheat stuff ( its usually frosted), but I will always have a special place in my heart for granola.That being said I was more than excited when I found this recipe, and it did not disappoint! If you even semi-like Almonds, Cashews, and Coconut then make this! You will love it. Your kids will love it! And it can be thrown together with limited mess, and can be pre-made.  It has definitely made my top five list of granola s!

Coconut and Cashew Granola

printable recipe

printable recipe with picture

*Makes about 7 cups of granola

Ingredients:
3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil/olive oil
1/2 teaspoon salt
1 cup raisins

Directions:
Preheat oven to 275-300 degrees (depending on your oven). In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto cookie sheet lined with foil.  Cook for 40 minutes stirring every 10ish or so minutes  until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.

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This entry was published on August 28, 2012 at 8:28 pm. It’s filed under Breakfast, Uncategorized and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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