Ingredients
Servings: ￩￫
| 1.5 | Cup Unroasted, unsalted Cashews |
| 2.5 | Cup Rolled Oats (not quick cook) |
| 1 | Cup Brown RIce Crisps |
| .5 | Cup Pepitas |
| .5 | Cup Roasted, unsalted Cashews |
| .25 | Cup Chia Seeds |
| .25 | Cup Amaranth Seeds |
| .25 | Cup Flaxseed, ground |
| 1 | Cup Protein Powder |
| .5 | Cup Cacao Nibs (can substitute mini chocolate chips – see note about when to add) |
| 1 | Tsp Sea Salt |
| 1 | Tsp Rosemary, dried and finely chopped |
| 1.5 | Tbsp Ginger, dried |
| .5 | Cup Cashew Milk (Almond, coconut, or any non-diary milk will also work) |
| 2 | Tbsp Honey |
| .25 | Cup Maple Syrup, 100% pure |
Instructions
Preheat oven to 210º. Line two edged baking pans with parchment paper and set aside.
Add 1.5 cup unroasted, unsalted cashews to a food processor and grind down until the unroasted cashews turn into a butter consistency. It will take a few minutes. Before it becomes butter it will turn crumbly – don’t add any liquid at this stage.
While the cashews are turning into butter in the food processor, mix together all of the dry ingredients. It’s helpful to use a stand mixer with the paddle attachment. If you plan on using chocolate chips instead of cacao nibs, do not add those yet.
Once the cashews become butter, add the remaining wet ingredients to the food processor and mix well.
Add wet mixture to dry in the stand mixer (if using) and mix until just combined. If mixing by hand it will take about five minutes to mix everything together. The mixture should not be too moist but moist enough to stick together. If adding dried fruit, like sour cherries, fold into the combined mixture at this point.
Scoop granola onto parchment-lined baking sheets, spread out evenly, and lightly sprinkle the top of each sheet of granola with additionally dried ginger, sea salt, and dried rosemary (approx 1/4 tsp per spice per sheet). Bake for 60 minutes.
Remove from oven and let cool. If using the chocolate chips, toss with granola after it’s cooled.
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