I’m a yogi and I make granola…a lot. This is a stereotype that I wholeheartedly embrace. I’ve posted several granola recipes in the past two years, but this one is extra special to me.
It’s a standout for two reasons: first, it’s CLUMPY and second, it has MACA.
I have been trying for so long to come up with a tasty-not too sugary-clumpy-chunky granola recipe. It’s harder than you’d think. Well, this recipe has the clumpy thing going on and I love it. So while it’s still great as breakfast in a bowl with let’s say cashew milk (oh, man), it’s also just an awesome snack that you can put into a little wax paper bag and be on your way.
And then there is the Maca powder. I love this stuff. I put it in my green smoothies all of the time. This is the first time I’ve added it to granola and the result is amazing. It gives the mixture an almost butterscotch taste…and there is definitely no butter…just some coconut oil. Maca is this amazing superfood full of vitamins and minerals that gives you a healthy energy boost.
I adapted a coconut cashew maca granola recipe from Edible Perspective for this recipe. The method requires a few extra steps like pre-toasting the oats and cashews, but the result is so worth it.
Maca Maple Cashew Granola
Adapted from Edible Perspective
3 cups gluten free rolled oats
2 cups raw cashews
1 1/2 cups unsweetened coconut flakes
1/2 cup pure maple syrup
1/4 cup coconut oil
2 Tbsp Maca powder
1 Tbsp pure vanilla
1/4 tsp sea salt
Preheat oven to 300F. Line a rimmed baking sheet with parchment paper or a silpat. Spread oats evenly in pan and toast for 12-15 minutes, until lightly brown. Add cashews and toast another 5 minutes.
In a small bowl, combine maple syrup, coconut oil, maca powder, vanilla and sea salt. Warm in microwave for about 30 seconds to melt the coconut oil. Whisk to combine.
Toss coconut flakes into oat/cashew mixture. Pour maple coconut mixture on top of oats and use a rubber spatula to coat evenly.
Bake another 15 minutes or until medium brown. If you want clumps, do not stir during this baking time. Remove from oven and let cool. Break up clumps with a metal spatula. Store in an airtight container. And enjoy 🙂