I came up with this very simple granola recipe as yet another way to get my kids to eat more cashew butter. Any nut butter would work in this, but I really love cashew butter in it! My kids love dried blueberries and they are really nice, but if you can’t find them, feel free to use raisins, dried cranberries, chopped dates, dried apricots or whatever you have. I didn’t add lots of seeds or anything, like I usually would for granola, because Rian tends to pick them out but he really loves oats, and I wanted him to eat it, but you could definitely add whatever seeds you like (or add them to individual portions afterwards for people who like them). I added desiccated coconut and ground flax seed because kids wouldn’t even notice it’s there, and the coconut gives it a nice flavour.
This granola is lovely served with plain soy yoghurt, blueberry soy yoghurt or any plant milk. Using the cashew butter instead of oil makes it healthier, more nutritious and I think it adds a really nice flavour. It’s a nice treat for breakfast when you have a little extra time, or else you can make a big batch and keep it in a jar to last for the week.
1/4 cup of cashew butter (or other nut butter)
1/4 cup of maple syrup
1 tsp blackstrap molasses (optional)
2 cups of porridge oats
1/2 cup of desiccated coconut
1/2 cup of dried blueberries
2 tbsp ground flax seed
How it’s made:
Preheat oven to 160 degrees Celsius. Line a baking tray with greaseproof paper.
In a large bowl mix the maple syrup, nut butter and blackstrap molasses if using. I added the blackstrap molasses to add extra iron, it has quite a strong flavour and I think the flavour is really nice once the granola is baked, but it’s not necessary to the recipe if you don’t have it.
Add in the oats and desiccated coconut and mix thoroughly.
Spread the mixture out on the baking tray in a thin layer. Bake in the oven for about 20 minutes, checking and stirring every 5 minutes to make sure it doesn’t burn, until golden brown.
Remove from the oven and leave to cool. It will get crunchier as it cools.
Mix in the dried blueberries and ground flax seed.
Store in a sealed jar for about a week in a cool place.