Recipe from Simply Delicious Vegan by Caitlin Shoemaker
Husband-Tested in Alice's Kitchen
Makes 6 cups granola
If you wish to prepare a nutritious, delicious snack while making your house smell amazing, this granola is the ticket. I would highly recommend making a double batch. It's so dang good and too easy to make not to! When I first read the recipe, I was a bit afraid it would taste too lemony, but it smells and tastes like the best lemon poppy seed cake, but in granola form. This granola would be a fabulous homemade gift for your favorite people.
If you get a chance, be sure to check out Caitlin Shoemaker's new cookbook, her YouTube channel and her website. (Link is above.) It's a great place to find vegan and gluten free recipes.
1/3 cup real maple syrup
1/3 cup cashew butter*
Juice and grated zest of 1 small lemon (1-2 Tablespoons)
1 teaspoon vanilla extract
1/2 teaspoon pink Himalayan salt or kosher salt
3 cups old fashioned rolled oats
3/4 cup raw cashew pieces*
3/4 cup unsweetened coconut flakes
2 Tablespoons poppy seeds
Preheat the oven to 325F. Line a baking sheet with a silicone mat or parchment paper.
Whisk the maple syrup, cashew butter, lemon juice, lemon zest, vanilla, and salt together in a large bowl. Add the oats, cashews, coconut, and poppy seeds. Stir until everything is well coated. Use a spatula to spread the granola mixture evenly onto the prepared baking sheet. Bake on the bottom rack of the oven for 20 minutes. Remove from the oven and use a spatula to flip the granola; it will break apart, but just try to make sure most pieces get turned over. Return to the oven and bake for another 5-10 minutes, checking to make sure it doesn't burn. Remove from the oven and allow to cool completely. It will crisp up as it cools. Serve as desired. Store in an airtight container for up to 1 month. If you have the space, storing it in the fridge will make it even crunchier.
Whisk the maple syrup, cashew butter, lemon juice, lemon zest, vanilla, and salt together in a large bowl. Add the oats, cashews, coconut, and poppy seeds. Stir until everything is well coated. Use a spatula to spread the granola mixture evenly onto the prepared baking sheet. Bake on the bottom rack of the oven for 20 minutes. Remove from the oven and use a spatula to flip the granola; it will break apart, but just try to make sure most pieces get turned over. Return to the oven and bake for another 5-10 minutes, checking to make sure it doesn't burn. Remove from the oven and allow to cool completely. It will crisp up as it cools. Serve as desired. Store in an airtight container for up to 1 month. If you have the space, storing it in the fridge will make it even crunchier.
*To make this nut free, replace the cashew butter with tahini (sesame seed paste) and the cashews with pumpkin seeds or extra coconut.
Nutritional Information (from Recipe Calorie and Nutritional Calculator) 1/3 cup serving is: 163 calories; 8.3 g fat; 2.7 saturated fat; 0 mg cholesterol; 69 mg sodium; 19 g carbohydrates; 2.5 g fiber; 4.5 g sugars; 4.4 g protein; 28 mg calcium; 3 mg iron; 95 mg potassium
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