Crunchy Coconut Granola with Cashews
8 servings
50 minutes
Crispy coconut granola with cashews is the perfect blend of refined taste and nutritional benefits. This recipe comes from American cuisine, where granola has long been a favorite breakfast and snack. The sweetness of honey and Jerusalem artichoke syrup harmonizes with the aroma of cinnamon, the tenderness of oats, and the exotic notes of coconut flakes. Cashews add creaminess and a nutty touch, making each spoonful rich in flavor. This granola is not only nutritious but also versatile: it can be enjoyed with yogurt, milk, or as a standalone crunchy snack. Thanks to homemade preparation, it retains its naturalness and rich taste, while the addition of dried berries turns it into a true gourmet delight.
1
Mix the oats in a bowl with salt, add cinnamon, coconut flakes, and nuts. Then pour in honey and Jerusalem artichoke syrup and mix thoroughly to ensure the oats are soaked in the sweet mixture.
- Oat flakes: 3 glasss
- Sea salt: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Unsweetened coconut flakes: 6 tablespoons
- Raw cashews: 0.8 glass
- Liquid honey: 3 tablespoons
- Jerusalem artichoke syrup: 3 tablespoons
2
Spread evenly on baking paper and place in a preheated oven at 180 degrees (if possible, in convection mode).
3
After 10 minutes, pull out the tray and gently stir the flakes, leave for another 10 minutes while ensuring that the granola (especially at the edges) does not burn.
4
After 10 minutes, turn off the oven, stir the granola again, and leave it in the turned-off oven for 20 minutes (to dry out).
5
You can mix the ready granola with dried berries (cranberries, strawberries, or cherries) if desired. If you plan to do this, you can reduce the amount of honey or Jerusalem artichoke syrup.