Ginger Cashew Sunflower Seed Granola

Granola was originally invented as a health food in the late 19th century and was believed to have medicinal properties.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Ginger Cashew Sunflower Seed Granola

Cooking Method: Baking Cuisine: International Courses: Breakfast Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 15 min Total Time 50 mins

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Rolled oats
• 1 cup Cashew nuts
• 1 cup Sunflower seeds
• 2 tablespoon Coconut oil
• 2 tablespoon Maple syrup
• 1 teaspoon Ground ginger
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 0.5 cup Dried cranberries
• 1 tablespoon Crystalized ginger

Instructions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine rolled oats, cashew nuts, sunflower seeds, ground ginger, cinnamon, and salt.
3. In a small saucepan, melt coconut oil and maple syrup over low heat.
4. Pour the melted mixture over the dry ingredients and stir until well combined.
5. Spread the mixture evenly on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring halfway through, until golden brown.
7. Remove from the oven and let it cool completely on the baking sheet.
8. Once cooled, stir in dried cranberries and crystalized ginger.
9. Transfer the granola to an airtight container and let it rest for 15 minutes before serving.
10. Serve with yogurt, milk, or enjoy it as a snack.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 28g10%

Sugars 10g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.