Description
Lemon blueberry cashew granola made oil-free with cashew butter and sweetened with maple syrup. Bursting with dried blueberries and lemon!
Ingredients
- 3 cups gluten-free old-fashioned rolled oats
- 1 cup raw cashews
- ½ cup pure maple syrup
- 1/2 cup cashew butter
- 2 TBSP lemon juice (juice from ~1 lemon)
- Zest from 1 lemon
- ½ cup dried blueberries
- 1/2 cup toasted coconut flakes (optional)
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Mix the oats, cashews, maple syrup, cashew butter, and lemon juice together in a large bowl. The mixture should be well coated and moist.
- Fold in the dried blueberries and lemon zest.
- Crumble the mixture evenly across the parchment covered baking sheet. Bake the granola for 35-40 minutes, rotating the pan once halfway but not stirring anything.
- Once the granola is golden brown on top and the edges, remove the pan from the oven and allow it to cool for at least 15 minutes. Don’t touch the granola during this time! This will yield chunkier granola.
- After 15 minutes, break the granola into your desired sized chunks. Stir in the optional toasted coconut flakes.
- Transfer the granola to an airtight container and store it at room temperature for several weeks.
Notes
Recipe adapted from Crowded Kitchen
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free