Sweet and Salty Start

by Isobel

Well, I was originally going to attempt granola bars, but I ended up a little over-zealous with the oats, so that they wouldn’t really have stuck together. What I figured out, though, is that you can make great granola from what could work as granola bar recipes, too. And it’s always good to have some good granola to start out the day, so I’m certainly not disappointed. Plus, this isn’t too saccharin sweet, and the roasted cashews are just salty enough to balance it out (and, if we’re talking health benefits of granola, they add some extra protein, which is never a bad thing in vegan food…)

Honey Cashew Granola

4 cups regular rolled oats

1/2 cup light (white, if possible) honey, like Lehua Blossom

3 Tbsp agave syrup

1/3 cup canola oil

1 cup roasted salted cashew pieces

dash of salt

1/2 tsp vanilla extract

(1) Preheat oven to 350 degrees F. (2) Spread oats evenly on a baking sheet, and toast in the oven for ~15 minutes, stirring occasionally. (3) Meanwhile, mix together honey, agave syrup, oil, salt and vanilla extract (you may have to heat the honey up a bit to get it to a more liquid state). (4) Stir warm oats and cashews into the honey mixture and mix well, until fully combined. (5) Spread mixture out on parchment lined baking sheet and bake for ~20 minutes, until beginning to brown. (6) Remove from oven and let cool completely before transferring to an airtight container.

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