Today I was inspired by a jar sitting on the highest shelf in my cupboard. A jar of something so sweet and addicting it's dangerous to have nearby. A jar of....cookie butter. I bought this cookie butter a long time ago for a little girl tea party. It seemed like a fun thing to try. Bad idea. We won't even address the nutrition facts, that creamy jar of sugar is nothing but trouble. It's been sitting on the top shelf for a very long time but I happened to glance at it today. I was reminded of that sweet, gingerbread cookie-like taste, but, rather than wanting a spoonful, I wanted to create something with the same essence: sweet with a touch of warming spices.
This is a sweeter granola recipe. I used coconut sugar, which is no magic food. It is a little better than regular sugar; it has some nutrients and minerals, but it's not "healthy." I don't want to give you the impression that coconut sugar is the solution, it's still a sweetener. But anyway, I used coconut sugar this time around and will probably try it with maple syrup next time. Also on my to-do list is a grain-free version. I'll keep you posted!
This granola is really yummy and could probably be a dessert!
Cashew Cookie Granola
30 min, makes 4 cups
- 2 c oats
- 1/4 c coconut sugar
- 1 1/2 t cinnamon
- 1/4 t salt
- 1/4 t nutmeg
- 1/4 t allspice
- 3/4 cashews, chopped
- 1/4 c coconut oil
- 1 T cashew butter
- 2 T maple syrup
- 1 t vanilla
1. Heat oven to 375 F
2. In large bowl, mix all dry ingredients.
3. In small microwaveable bowl, melt coconut oil. Stir in syrup, cashew butter, and vanilla
4. Pour wet ingredients into dry ingredients and stir until fully combined.
5. Pour and press all into 9x13 pan
6. Bake for 20 min, or until nicely browned, stirring once
7. Let cool completely in pan, then break into chunks.