An exceptional Springtime snack! Granola is one of my favorite things to toss together in our Tiny Kitchen. Hardly any effort involved!
*you can use GF oats, to be allergy friendly
Ready, set, go! Preheat oven to 350.
3/4 cup cashews (a combo of whole & halved)
2 cups oats
1/2 tsp salt
3 TBSP + 1 tsp honey (I tried my new raw honey – it tastes great, but difficult to mix with oil – I had to use beaters)
2 TBSP + 1 tsp coconut oil, melted
1/2 tsp vanilla extract
6-8 dates, chopped (1/4 cup other dried fruit*), set dates aside until the end
Mix wet ingredients and dry ingredients, separately. Then add them together and stir well.
Line a baking dish with parchment paper. Bake granola for 10 minutes. Stir lightly. Add in date pieces. Bake 5-8 more minutes. (total bake time = 15 minutes) After removing from oven, don’t stir – just allow granola to cool and later crumble into a jar to keep fresh.
(*if other dried fruit is used, don’t add it until the granola is finished baking)
from my Tiny Kitchen,