{recipe) cashew coconut raisin granola

What I look forward to in September is the renewed attitude towards goals. Maybe it’s just me, but September marks a new beginning whether new routines, new outlook on things or new school year when I was younger.

However, we are having a delayed heat wave here in SoCal. We are currently in the hottest month of the year.

I am still in summer mode and just want to lay around the pool because it’s still too hot. So unless it cools down anytime soon, I’m extending summer until the end of September.

One thing I can’t delay though, is my weekly baking. But t if the A/C is going to be on anyways, I might was well bake when it’s the most comfortable right? Once a month, I make granola. It’s part of my make-food-ahead routine.

These granola are great because they are not too sweet and you can make them in big batches and store in a tightly sealed glass containers. I added more coconut, because, why not? I also substitute the oil with coconut oil.

I’ve given these as gifts as well. They store well and the ingredients are easy to find in bulk.

I’ve already finished my batch and I’m salivating looking at these pictures right now. I’m cleaning up my diet by not indulging in too many sweets, so stocking up on these healthy snacks have been great for me.

I practice self control and try not to eat cups at a time, but instead, I eat about 1/4 – 1/2 cup a day and add it to my plain greek yogurt. It’s a delicious snack I look forward to during my afternoon slump at work. I drink my hot tea along with my cup of cold yogurt. I don’t know what to say, I just love my cup of tea, heatwave or not

P.S. I buy the oats, raisins & slivered almonds in bulk from Costco. I buy the cashews from Trader Joe’s and the coconut in bulk from Sprout’s.

Cashew Coconut Raisin Granola

(slightly adapted from Mels Kitchen Cafe)

INGREDIENTS

3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
1 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil (I used coconut oil, liquid form)
3/4 teaspoon salt
1 cup raisins
1/4 cup flaxseeds or flaxmeal

DIRECTIONS

Preheat oven to 250 degrees. In a large mixing bowl, combine the oats, nuts, coconut, flax and brown sugar.
In a separate bowl , combine maple syrup, coconut oil and salt.
Combine both the dry & wet ingredients by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.
Cook for 1 hour and 15 minutes, until golden.
Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.