Best 3 Ginger Cashew Sunflower Seed Granola Recipes
Welcome to a delightful journey of flavors with our Ginger Cashew Sunflower Seed Granola! This wholesome and delectable granola is more than just a breakfast staple; it's a symphony of textures and tastes that will tantalize your palate. Imagine the warmth of ginger, the nuttiness of cashews, the subtle crunch of sunflower seeds, and the sweetness of honey, all harmoniously blended in a symphony of flavors.
Our recipe collection offers variations to suit every taste preference. Indulge in the classic Ginger Cashew Sunflower Seed Granola, or embrace the tropical twist of our Pineapple Ginger Cashew Granola. For a gluten-free option, our Gluten-Free Ginger Cashew Sunflower Seed Granola is a perfect choice. And for those seeking a vegan delight, our Vegan Ginger Cashew Sunflower Seed Granola is a guilt-free indulgence.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures. With simple instructions and readily available ingredients, these granolas are easy to prepare and can be enjoyed as a standalone snack, a crunchy topping for yogurt or oatmeal, or even as an ingredient in homemade trail mix.
So, embark on this culinary adventure and discover the perfect granola that complements your unique taste and dietary preferences. Let your taste buds dance with joy as you savor these delightful creations, knowing that each bite is a celebration of wholesome ingredients and irresistible flavors.
TOASTED-COCONUT GRANOLA
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.
CASHEW-GINGER GRANOLA
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
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
SEEDED PECAN GRANOLA
Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).
Provided by The New York Times
Categories breakfast, brunch, easy
Time 1h15m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
- In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
- In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
- Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 109 milligrams, Sugar 16 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your granola.
- Don't overcook the granola. Keep a close eye on it in the oven and stir it often, so that it doesn't burn.
- Let the granola cool completely before storing it. This will help it to crisp up.
- Store the granola in an airtight container at room temperature for up to 2 weeks.
- Enjoy the granola on its own, or add it to yogurt, oatmeal, or smoothies.
Conclusion:
This ginger cashew sunflower seed granola is a delicious and healthy snack that is perfect for on-the-go. It is also a great way to use up leftover ginger, cashews, and sunflower seeds. Try this recipe today and enjoy the deliciousness of this homemade granola!
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