Cashew, Fig and Vanilla Toasted Coconut Granola

This crunchy, coco-nutty  granola is perfect for a quick breakfast or delicious snack. I love this on top of Greek natural yogurt with blueberries. Mmm.

View original here

View Vanilla-Spiced Roasted Cashews here

 

yield:2 cups
servings:
prep time:15 min
cook time:10 min
ready in:25 min
Chantarie Eats
Born and raised in Australia, married to an American, living in Singapore and learning how to live a healthy and balanced life wherever I go! I love to talk about my faith, family, food and fitness almost incessantly--these are my passions in life. It has been told me that at least half of all the conversations I engage in are about food... which is probably true.
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Ingredients
  • 1 cup Vanilla-Spiced Roasted Cashews (see link above; omit chili, cayenne and cumin from recipe; swap butter for coconut oil for vegan option)
  • ½ cup coconut flakes
  • ¼ cup sunflower seeds
  • 2 tbsp ground flaxseed
  • 1 tsp cinnamon
  • contents of 2 vanilla bean pods, scraped
  • Pinch of salt
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup (optional)
  • 6 dried figs, finely chopped
Directions
  • Mix first 7 ingredients together.
  • Drizzle over coconut oil and maple syrup and stir through.
  • Toast on a coconut-oil-greased tray for 10 minutes @ 180 degrees, stirring the mix around once or twice during cooking to toast evenly
  • Add in figs.
  • Store in a jar in the fridge for up to 2 weeks.
  • Serve with almond or coconut milk, or on top of yogurt.

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