Granola is a great breakfast option thanks to it's packed with protein and leaves you feeling full a lot longer than a lot of other popular breakfast options. Throwing it on top of some yogurt makes for a nutritious and delicious breakfast option. Not only is granola packed with protein, but it is also full of fiber and many times packed with your essential daily vitamins as well.
– 4 c rolled oats* – 1/3 c + 1 tbsp coconut sugar (75g brown sugar) – 1 c flaked coconut – 1 ½ c raw cashews* – ½ tsp ground ginger – ¼ tsp sea salt – ½ c olive oil – ¼ c water
– Preheat oven to 275° F/135 C. Line a large baking tray with baking parchment. – Chop cashews to large pieces (thirds to halves of cashew size). – Combine all dry ingredients in a large bowl. Toss to distribute. – Add water and toss until even distributed. Add olive oil and toss until even distributed and all ingredients look slightly moist.
– Dump granola onto prepared baking tray and flatten into an even layer. Do not press down firmly, leave air space as much as possible. – Bake in preheated oven for 25 minutes, then stir to redistribute. Bake for a further 30-40 minutes, stirring 2-3 times until granola is a dark golden brown. – Remove from oven and allow to cool completely before storing in an airtight container for up to 1 month. If granola does not seem crisp at any point, it can be refreshed by baking in a low temperature oven for 20-30 minutes.