Ginger Cashew Sunflower Seed Granola recipe

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Ingredients

⅓ cup raw honey
⅓ cup coconut oil
⅓ cup grade B maple syrup
2 cups multigrain hot cereal (such as Country Choice®)
1 cup steel-cut oats
1 cup salted sunflower kernels
1 cup cashew pieces
¼ cup chopped peeled ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon

Nutrition Info

411.9 calories
carbohydrate: 47.5 g
cholesterol: : -
fat: 23 g
fiber: 7.2 g
protein: 9.5 g
saturatedFat: 8.7 g
servingSize: -
sodium: 91.2 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

  2. Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.

  3. Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.

  4. Bake in the preheated oven until golden brown, about 40 minutes.

Recipe Yield

10 servings

Recipe Note

I was trying to duplicate my favorite granola cereal: ginger, almond, and cashew. I forgot the almonds, but this one was still delicious! Also, I recommend using local honey to help with allergies. As always, play around with the recipe and have fun!

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