Crunchy, sweet, and just a touch tangy, this granola will brighten your morning or afternoon with a wonderful punch of flavor and texture. Pair with yogurt, fresh fruit, and/or your favorite milk (be it nut milk or regular) for a light but satisfying breakfast or snack.
Yield 8-10 servings
3 cups of gluten-free rolled oats
3/4 cup of raw cashew pieces
1/2 cup of unsweetened coconut flakes
The zest of 2 medium oranges
2 tablespoons of unrefined cane sugar (or coconut sugar)
1/2 teaspoon of salt
2 tablespoons of coconut oil
3 tablespoons of maple syrup
The juice of 1 large orange (about 3-4 tablespoons)
1/3 cup of smooth, unsalted cashew butter
1 1/2 teaspoons of vanilla extract
1 teaspoon of coconut extract
Preheat the oven to 350 degrees and lightly grease a large rimmed baking sheet with coconut oil.
In a large bowl, mix together the rolled oats, cashew pieces, coconut flakes, sugar, and salt. Set aside while you mix together the wet ingredients.
In a small saucepan, combine the coconut oil, maple syrup, orange juice, and cashew butter. Turn the heat to medium-low and whisk together until the coconut oil has completely melted.
Remove from the heat and add the vanilla and coconut extracts.
Pour the wet ingredients into the bowl with the dry ingredients and stir everything together with a spatula. Make sure you don’t break up too many clumps–granola clusters are the best part.
Spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10-15 minutes, stirring every few minutes to ensure even browning.The granola is done when it is golden brown and firm to the touch.
Let the granola cool completely before serving. Do not eat it all as soon as it comes out of the oven. Best advice you’ll ever receive. 😉