Happy Monday, friends!
How was your weekend? It was another glorious few days of springlike temperatures here again, so I made sure to get outside as much as possible, even if that just meant bringing my schoolwork outside instead of doing anything too exciting, but it still better than nothing!
We are definitely both in crunch time as I try to finish my thesis and the husband tries to finish his dissertation so weekends are spent catching up. I did, however, manage to make a batch of this granola on Saturday. I’ve been on a major granola binge lately but haven’t had any for two weeks, so instead of giving into the cravings with a store bought variety, I set about to make a homemade version of my favorite variety–cacao and cashew, with a hint of coconut. So good!
The husband’s 30th birthday (!) is next Thursday, so I also ordered him a Stitch Fix box, since they just started doing men’s fixes too. I couldn’t get him to model any for me but it was a fun process and much easier than trying to get him shopping!
It’s hard to believe it’s already almost March!
Cacao Cashew Granola
8 cups seven grain old fashioned oats
1 cup maple syrup
2 tablespoons coconut oil, melted
1 cup chopped cashews
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 cup ground flaxseed
1 cup cacao nibs
1/2 cup shredded coconut
Pre-heat oven to 325 degrees.
Coat 9×13 baking pan with cooking spray.
In a large bowl, mix together oats, maple syrup, coconut oil, cashews, sea salt, cinnamon, and flaxseed until combined.
Transfer granola into baking pan and bake for 45 minutes. Remove from oven and stir gently and then return to bake for about 10 more minutes.
Turn the oven off and let the granola sit in the warm oven for another 20 to 25 minutes, or until crisp and golden.
Remove from oven and mix in cacao nibs and shredded coconut.
Time: 1 hour 30 minutes