I love granola! In the past I’ve experimented with several granola recipes, because well you know me…I like to experiment! It makes the perfect snack or even a great breakfast alone or with some yogurt. Not only is it versatile, it’s yummy too!
For a while I’ve wanted to try a version that was minus an added fat source. The first batch I made used butter and the second go around used peanut butter and while this one has fat in the cashews themselves it does not have an added fat beyond that.
This version also utilized dried blueberries and let me tell you I LOVE dried blueberries! If you aren’t a blueberry fan you could just as easily use raisins, or even dried cranberries, though I wouldn’t do that and if you’ve been Dianne’s Dishes for a while you’ve heard my cranberry rants, but to each their own.
Homemade granola is not only really easy to make, it’s cheaper, and the flavor just can’t be beat! If you’ve never tried your hand at making a batch try it…Trust me you can’t go wrong!
What You’ll Need:
2 cups of whole grain oats
2 cups of cashews (Note: You can use raw or roasted. I used some that were roasted with sea salt.)
2 cups of coconut flakes (Note: You want big flakes. I like Let’s Do Organic Coconut Flakes.)
2 cups of pepitas (raw pumpkin seeds)
2 cups of dried blueberries
1 cup of maple syrup
Preheat oven to 375 F.
In a large bowl mix together oats through blueberries and toss to mix. Pour maple syrup over mixture and stir to coat.
Spread mixture out on a very large baking sheet:
Bake for 20-25 minutes or until golden brown:
Let cool completely and then break up and store in an airtight container.
Notes: Next time I make this I’m going to spread the mixture between two pans instead of baking it on just one. You could add other seeds or nuts to the mixture if you liked. Sunflower seeds are always a good addition an sometimes I like to add hemp seed too.