Hey there and happy Tuesday! Today, I’m sharing a fun granola recipe with you. After trying Van’s Soft-Baked Granola, I knew I had to find a way to make my own version of the sweet treat. Although I love regular granola, I find the softer, larger pieces more suitable for snacking. I sort of fell into this recipe, but I’m glad I did because it came out super delicious (as confirmed by my on-site taste-tester, Matt.) He’s always a reliable source of food feedback…if something isn’t that good, he’ll try it, say it’s good, but will not go in for another bite. When he continues to eat something, I know I’ve struck recipe gold.
So why coconut and cashews? Those are the ingredients I had on hand! This recipe can easily be customized according to your taste buds, but I must say, I ended up enjoying this combo quite a bit! Here we go:
- 1 C rolled oats (I used gluten-free rolled oats)
- 1/2 C almond butter (I used Justin’s regular almond butter) *
- 1/2 C Ground Flax seed meal
- 1/2 C Honey
- 1/4 C shredded coconut (unsweetened)
- Large handful of cashews (chopped) about 1/3 C
- Pinch of sea salt
*Just a note: the almond butter I used was not at all “runny” like many almond butters and I felt this thickness worked well 🙂
Pre-heat oven to 350 degrees. Spray a baking sheet with coconut oil spray (or other spray). Microwave the almond butter and honey together for 30 seconds then mix. Add in flax seed meal and oats and stir well. Finally, add the shredded coconut, cashews, and the bit of sea salt, stirring well. Begin scooping the mixture on the baking sheet- it should be coming out in larger chunks, but feel free to press pieces together as necessary. Place the granola in the oven and bake for about 20 minutes. I flipped a few pieces half way through. When you remove the granola from the oven, it will still be super soft. The granola hardens as it cools, getting that perfect soft-baked texture.
I apologize for the picture quality above, but as you can see, I made sure the granola was in larger chunks before putting it in the oven. This pretty much happened naturally, but I did combine a few of the smaller pieces together. Obviously, it won’t all be perfectly large pieces, but this ensures you have a majority of the bigger bites!
Let me know if you try out and/or customize this recipe! Just be forewarned…it’s addicting. I ate half this batch the day I made it. My recommendation? As soon as it cools, divide it up into a couple small containers, portioning it out for the week ahead as a snack option or a topping for a smoothie bowl or yogurt.