For anyone trying to avoid using oils, this is a simple and delicious recipe. It still contains loads of healthy fats in the cashew nuts and seeds. The homemade cashew milk is really simple, takes only a few minutes, and makes just enough for breakfast, so can be made as needed. This is especially handy if you have a single serve blender like a Nutribullet, but can be made in most blenders. There’s no need to soak the cashews first, and no need to strain the milk since even if it’s not completely smooth, you’re eating it with granola so won’t notice at all. Homemade cashew milk is so creamy, delicious and slightly sweet, even with no added sweeteners. It’s more nutritious than store bought milk and can work out cheaper.
For the granola:
2 cups of oats
1 cup of chopped cashews (can be left whole, but chop for young kids)
1/2 cup of mixed seeds (pumpkin, sunflower, sesame, etc.)
1/4 cup maple syrup
1/2 cup raisins
How it’s made:
Preheat the oven to 160 degrees Celsius.
Mix together all the ingredients except for the raisins in a large bowl.
Spread out the mixture in a thin layer on two baking trays.
Bake for 25 minutes, stirring occasionally and keeping an eye on it to avoid burning.
Leave to cool completely. Then mix in the raisins.
Store in an air tight container.
For the cashew milk:
1/4 cup of cashews
1 cup of water
How it’s made:
Blend up the cashews and water until smooth. No need to soak the cashews or strain the milk.
Store any leftover milk in the fridge.