0 (0)

Categories: Appetizers, Breakfasts, Vegetarian

Almond-cashew granola

Almond-cashew granola
Spencer Weiner / Los Angeles Times

It's a coolish October morning. You're invigorated by your morning run or yoga class -- and famished. At home, before dressing for work, you breathe in the heart-gladdening aroma of coffee and then, amazingly, something that's even better: the seductive, ... Read more

Total time: 25 minutes | Serves 7
Note: Unsweetened shredded coconut is available at health-food stores. Almond meal, hazelnut meal and flaxseed meal are available at health-food stores, specialty food stores and some supermarkets.
  • 1 1/2 cups rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup almond, hazelnut or flaxseed meal
  • 1/4 cup raw sesame seeds
  • 1/2 cup raw almond slivers
  • 1/3 cup raw cashews
  • 2 tablespoons canola oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon salt

Step 1Heat the oven to 350 degrees. Measure the oats, coconut, almond (or hazelnut or flaxseed) meal, sesame seeds, almonds, cashews, oil, maple syrup and salt into a medium bowl. Stir well to combine.

Step 2Spread the mixture on a lightly oiled cookie sheet. Bake for 15 to 20 minutes until golden brown, stirring once for even toasting.

Step 3Cool the granola on the cookie sheet. It can be stored in an airtight container for up to a week. For each serving, combine one-half cup granola with one-fourth cup each plain yogurt and diced fresh fruit.

Each serving:
287 calories; 7 grams protein; 24 grams carbohydrates; 5 grams fiber; 20 grams fat; 5 grams saturated fat; 0 cholesterol; 171 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Deviled eggs with chicharrones
Avgolemono soup
Snow-crab rolls with caviar
Roasted portabello mushrooms with red sauce