Okay. I’ve outdone myself. I think I’ve said that before, but you know what? It’s 100% true this time. Well, it was true every other time I said it as well, but this granola literally wins all round. In a burst of recipe inspiration recently, I was having a bit of a bake off with myself, and basically creating a Carrot Cake, Tahini Caramel Squares and as it turned out, a granola! I was reflecting on how much I love Homespun Quinoa Granola, and decided, why not try making one myself? Challenge accepted, boys and girls.
I hope you’re ready for how unbelievably more-ish this granola is. Prepare for it to last about ten seconds in your cupboard!
(Makes 1 big batch – I have NO idea how many servings – it’s willpower dependent!)
- 150g jumbo oats
- 75g Cashews
- 50g pumpkin seeds
- 6 pitted dates, chopped into small pieces
- 2 tbsp melted coconut oil or cacao butter
- 3 tbsp honey
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- Pre-heat the oven to 175C (fan oven). Line a baking tray with greaseproof paper.
- Combine the dry ingredients in a large mixing bowl – oats, seeds, cashews, and ginger.
- Add the coconut oil or cacao butter, and stir until it’s well mixed in.
- Next, add the honey one tablespoon at a time – mix one tablespoon in and then repeat.
- Finally, chop the dates and add them to the bowl.
- Stir through the mixture once more ensuring all dry ingredients are coated and a little sticky, and then tip the granola onto the baking tray.
- When the oven is ready, place the tray in to bake for 10 minutes at 175C, and then remove the tray, and toss the granola a little so it gets evenly browned.
- Turn down the oven temperature to 150C, and continue to bake the granola, checking every 5 minutes and tossing it again. I find it takes about 10-15 minutes once you’ve turned the heat to 150C to get the granola fully golden brown.
- Allow to cool, and then tuck in!
Granola. Basically, it’s life. Tag me if you try this one out guys – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x