Granola with Chia and Cashews

Homemade granola is a staple in my home.  I’m convinced that once you try making your own granola – then do a price and taste comparison – you’ll make it a routine.
Granola chia cashew baked closeupI like my breakfast to have more than just grains, with the right balance of protein-rich nuts and seeds to keep my metabolism humming all morning.  I find that most commercial granola is too sweet, yet lacking in flavor.  I use good quality olive oil for this recipe — and it adds a beautiful floral flavor.  I hope you’ll enjoy this simple granola recipe.  Enjoy!

Granola with Chia and Cashews

10 cups (28 oz)  whole rolled oats (old-fashioned, not quick-cooking or instant)*
1 cup chia seed (substitution: sesame seeds or unsweetened dried, flaked coconut)
1 cup raw whole cashews
2 cups sliced raw almonds
1 tsp. sea salt
2 TB ground cinnamon
1 cup (12 oz) honey
1/2 cup good quality olive oil

Granola Chia Cashew rawMix all ingredients in a large bowl until thoroughly blended.  Spread and lightly press mixture onto two parchment-lined rimmed baking sheets.  Bake at 300 until granola is lightly browned and toasty.  Total baking time is 30 – 35 minutes, and I take care to rotate the pans midway through baking to keep the browning even.

Cool granola undisturbed in the pans.  When cool, break up the granola and store airtight.  Keeps for weeks.  Feel free to top with fresh or dried fruit.   Enjoy with milk, yogurt, soy milk, or as a delightful snack eaten right out of hand.

Granola chia cashew bowl*oats are naturally gluten-free.  If you are extremely gluten sensitive, purchase certified gluten-free oats.

2 Comments Add yours

  1. Jane Purinton says:

    Love the recipe, but hate honey. Would brown sugar do instead? ~Mom

    1. tablemuse says:

      Hi Mom! Yes — you can use brown sugar, but the granola won’t cluster together the same way. It’ll still be tasty, though.

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