Caramel Cashew Granola Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
10 Medjool dates, pitted
½ cup nondairy milk (soy-free if necessary)
2 tablespoons maple syrup
2 tablespoons melted coconut oil
2 teaspoons vanilla extract
½ teaspoon salt
2½ cups rolled oats (certified gluten-free if necessary)
2½ cups puffed rice (or puffed millet)
1 cup buckwheat groats (kasha)
1½ cups chopped cashews (raw or toasted)
½ cup hemp seeds
2 tablespoons flax meal
2 teaspoons ground cinnamon
3 tablespoons coconut sugar (or brown sugar)
1Position two racks in the oven near the center. Preheat the oven to 275°F. Line two baking sheets with parchment paper or silicone baking mats.
2Combine the dates, milk, maple syrup, coconut oil, vanilla, and salt in a food processor or high-speed blender and process until smooth, pausing to scrape the sides as necessary. Set aside.
3In a large bowl, stir together the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon.
4Add the date mixture and stir until combined
5Sprinkle the sugar over the granola and gently stir it in.
6Spread out the granola over the two baking sheets and bake for 20 minutes.
7Switch the sheets, placing the bottom sheet on the upper rack and the top sheet on the lower rack, and bake for another 20 minutes, until crisp and golden.
8Let cool completely before crumbling and transferring to gift jars or an airtight container.
9The granola will keep at room temperature for about 2 weeks.
10For a sweeter granola, increase the sugar to ⅓ cup.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.