Cashew Ginger Granola Food

GINGER CASHEW SUNFLOWER SEED GRANOLA

Ginger Cashew Sunflower Seed Granola image

I was trying to duplicate my favorite granola cereal: ginger, almond, and cashew. I forgot the almonds, but this one was still delicious! Also, I recommend using local honey to help with allergies. As always, play around with the recipe and have fun!

Provided by kflamed13

Categories Main Dish Recipes

Time 55m

Yield 10

Number Of Ingredients 10

Ingredients

⅓ cup raw honey
⅓ cup coconut oil
⅓ cup grade B maple syrup
2 cups multigrain hot cereal (such as Country Choice®)
1 cup steel-cut oats
1 cup salted sunflower kernels
1 cup cashew pieces
¼ cup chopped peeled ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
Bake in the preheated oven until golden brown, about 40 minutes.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.5 g, Fat 23 g, Fiber 7.2 g, Protein 9.5 g, SaturatedFat 8.7 g, Sodium 91.2 mg, Sugar 16.7 g

CASHEW-GINGER GRANOLA

Cashew-Ginger Granola image

Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of cashews, sesame seeds, and candied ginger.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Makes 5 cups

Number Of Ingredients 7

Ingredients

3 cups rolled oats (not quick-cooking)
1 cup raw cashews
1/4 cup unsalted butter, cut into pieces
1/3 cup condensed milk (from a 14-ounce can)
1 tablespoon untoasted sesame seeds
1/2 teaspoon coarse salt
2/3 cup chopped candied ginger

Steps:

Preheat oven to 300 degrees. In a large bowl, combine oats and cashews. In a small saucepan, combine butter, condensed milk, sesame seeds, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in ginger. Store in airtight containers at room temperature, up to 3 weeks.

Nutrition Facts : Calories 119 g, Fat 6 g, Fiber 1 g, Protein 3 g

COCONUT, CASHEW AND MANGO GRANOLA BARS

Coconut, Cashew and Mango Granola Bars image

Packed with coconut, dried pineapple, candied ginger, mango and macadamia nuts, these tropical-inspired granola bars will be an oasis at snack time.

Provided by Food Network Kitchen

Time 3h45m

Yield 20 bars

Number Of Ingredients 14

Ingredients

3 cups old-fashioned rolled oats
2 tablespoons unsalted butter, melted
1/3 cup salted roasted cashews, chopped
1/3 cup sweetened coconut flakes, toasted
1/3 cup salted roasted macadamia nuts, chopped
Nonstick cooking spray, for the pan
1/2 cup packed light brown sugar
6 tablespoons unsalted butter
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/3 cup chopped candied ginger
1/3 cup chopped dried mango,
1/3 cup chopped dried pineapple

Steps:

For the base: Preheat the oven to 350 degrees F.
Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

CASHEW, ALMOND, COCONUT GRANOLA!

Cashew, Almond, Coconut Granola! image

This is so great...why buy someone else's granola when you can bake up this tasty dish...and it is really easy to put together. I like chopped dates for the fruit, but raisins or dried cranberries would also be tasty!

Provided by CaliforniaJan

Categories Breakfast

Time 1h25m

Yield 7 cups, 12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups old fashioned oats
1 cup slivered almonds
1 cup cashews
3/4 cup coconut, shredded and sweetened
1/3 cup brown sugar
1/3 cup pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup dried fruit

Steps:

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Bake in one or two large rimmed baking sheets, spreading out into an even layer on each sheet.
Bake for 1 hour and 15 minutes, stirring occasionally, until golden.
Remove from the oven and transfer into a large bowl, breaking up the clumps. Add the dried fruit and mix until evenly distributed.
Store in an airtight container.

Nutrition Facts : Calories 358.6, Fat 19.1, SaturatedFat 5.2, Sodium 227.7, Carbohydrate 43.9, Fiber 5.7, Sugar 12.7, Protein 7.1

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