Ginger cashew sunflower seed granola –Granola is a fabulous way to start your day, giving you that perfect crunch combined with delightful flavors. Today, I’m sharing a delightful recipe for Ginger Cashew Sunflower Seed Granola that not only tastes amazing but is also packed with nutrients to keep you energized. Let’s dive in!
Ginger Cashew Sunflower Seed Granola
This granola is a wholesome blend of crunchy nuts, seeds, and ginger that adds a unique zest to your mornings. It’s perfect for a quick breakfast or a midday snack, and it’s so easy to make! Here’s how you can whip it up in no time.
/1085352-9e3ef4f0d2744e77b3b6b6302f8982be.jpg)
Ingredients
- 2 cups rolled oats
- 1 cup cashews, chopped
- 1 cup sunflower seeds
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried fruit (raisins, cranberries, or apricots), optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, chopped cashews, sunflower seeds, ground ginger, cinnamon, and salt.
- In a separate small bowl, mix together the honey (or maple syrup) and melted coconut oil until well combined.
- Pour the honey mixture over the dry ingredients and stir well until everything is evenly coated.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for about 20-25 minutes, stirring halfway through, until golden brown and fragrant.
- Remove the granola from the oven and let it cool completely. It will harden as it cools.
- If using, once cooled, mix in the dried fruit.
- Store in an airtight container at room temperature for up to two weeks.
This Ginger Cashew Sunflower Seed Granola is not only delicious but also versatile. Enjoy it on its own, sprinkle it on yogurt, or pair it with your favorite milk. It’s homemade goodness that you can feel good about eating. Happy snacking!