Since I have been gone for a week I haven’t cooked anything fun to blog about yet. So, I thought I would blog about something that saved the day on our trip. This cashew granola was a life saver on our trip for those long travel days where there is nothing to eat on the 6 1/2 hour plane ride other than pretzels and soda pop. On our long excursions to the different Mayan ruins we were also hungry and needed a snack to keep us going. This granola lived in a ziploc bag in my purse the entire week, and we all loved it. It has so much nutrients and good things in it I didn’t feel guilty snacking on it whenever we were hungry. Although this granola is amazing in yogurt (with or without the chocolate chips), it is just as good as a healthy snack. My kids love to take baggies of this to school in their lunch or eat a bowl of it for breakfast with milk. A couple years ago I blogged about my homemade granola which I still love. This version is similar but there is no cinnamon or maple syrup. I love those flavors together as well, but sometimes I want something a little more traditional with more crunch and less pronounced cinnamon flavor. This granola is the perfect combination of sweet, salty and has the perfect crunch! Enjoy 🙂
Cashew Craisin Granola
2 c. coconut
1 c. cashews
1/2 c. almonds, slicced
1 c. milled flaxseed-optional
1/3 c. quinoa (raw)-optional
8 c. quick or regular oats
1-2 c. craisins
1-2 c. white chocolate chips
1 c. brown sugar
1 c. honey
1 t. salt
3/4 c. canola oil
2 t. vanilla
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in a very large bowl, combine the coconut, cashews, almonds, flaxseed, quinoa (optional), and oats together. Microwave the brown sugar, honey, salt, oil and vanilla together for 1 1/2 minutes, stiring once in between. Pour sauce over dry ingredients and coat completely. Place on 2 parchment covered cookie sheets and bake at 230 for 1 1/2-2 1/2 hours, stirring every 30-45 minutes. Bake until granola is lightly golden brown and dried. Once granola is dried, add craisins and white chocolate chips (optional).
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