Usuba
Granola with Coconut and Cashews
Crispy homemade granola made with oatmeal, coconut flakes, and cashews. Baked in the oven with honey and Jerusalem artichoke syrup. Perfect as a topping for yogurt, fruit salads, and compotes. Keeps in a dry place for up to a week.
- Total
- 50 min
- Standard serving
- 84.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
In a bowl, mix oatmeal with sea salt, add ground cinnamon, coconut flakes and raw cashews.
Pour in the liquid honey and Jerusalem artichoke syrup. Mix thoroughly so that all the flakes are soaked with the sweet mixture.
- 2
Step 2
Spread the mixture evenly on parchment paper. Place in a preheated 180 °C oven, preferably in convection mode.
- 3
Step 3
After 10 minutes, pull out the baking sheet and carefully stir the granola. Return it to the oven for another 10 minutes, watching to ensure the granola doesn't burn, especially at the edges.
- 4
Step 4
Turn off the oven, stir the granola once more and leave it in the turned-off oven for about 20 minutes for complete drying.
- 5
Step 5
If desired, mix the finished granola with dried berries — cranberries, strawberries, or cherries. If you add berries, you can reduce the amount of honey or Jerusalem artichoke syrup.
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