Monday, February 21, 2011

Toasted Almond & Cashew Granola

I recently came across an Almond Granola recipe on Joy the Baker's website and decided to tweak it a little. She initially tweaked it from Martha Stewart's website so I figured I was allowed to do a little creative expression myself :). I used a mixture of cashews and almonds, but you could try any of your favorite nuts and I am sure that it would turn out great. I also adjusted the spices and used canola oil instead of vegetable oil. If you would prefer using Joy's recipe, you can find it here: (,

I made a huge batch of my version of the granola recently and packaged it in cute little Valentine Sealable containers. I sold the containers at a local craft fair for $5 apiece to raise money for our adoption. The Granola was loved by the attendees so much that I have already had repeat customers! It is very easy to make and would make a great breakfast cereal or as a topping to a yogurt parfait. You could even put some on top of ice cream to make your dessert semi-healthy or use it as a tasty trail mix :). Enjoy!

You are Prayed for my friends!!

Psalm 147:11
"The LORD delights in those who fear him, who put their hope in his unfailing love. "

Toasted Almond Cashew Granola
Makes: 8 cups
(Adapted from joy the baker who adapted from martha stewart :))

4 cups old fashioned oats, not instant
1 cup slivered raw almonds
1 cup whole cashews

1/2 cup sweetened shredded coconut
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup canola oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon pure vanilla extract

Place a rack in the upper third and middle of the oven and preheat to 325 degrees F. Line one large or two small baking sheets with parchment paper (PLEASE NOTE: Parchment paper is not the same as Wax paper-make sure you use PARCHMENT ONLY) and set aside.

Whisk together oats, cashews, slivered almonds, sweetened coconut, cinnamon and salt. Set aside.

In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil. Carefully whisk together so it's well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.

Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing the oats to stir and toss on the pan twice during baking. Be careful not to over bake. Remove from the oven, let cool and store in an airtight container for up to two weeks. Serve as cereal, with yogurt or ice cream, or as a tasty trail mix.

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