Crispy Coconut Granola with Cashews

Breakfasts | American cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Crispy coconut granola with cashews

Ingredients

Ocean salt - ½ spoons
Oat flakes - 3 glasses
Ground Cinnamon - ½ spoons
Unsweetened shredded coconut - 6 teaspoons
Cashew - ¾ glasses
Honey - 3 spoons
Jerusalem Artichoke - 3 spoons

Step by Step guide

Step 1

In a bowl, combine the oats with salt, then add cinnamon, coconut flakes, and nuts. Next, pour in the honey and yacon syrup, and mix thoroughly to ensure the oats are coated with the sweet mixture.

Step 2

Spread evenly on a baking sheet lined with parchment paper and place in a preheated oven at 356°F (preferably in convection mode).

Step 3

After 10 minutes, pull out the baking sheet and gently stir the granola, then leave it for another 10 minutes, making sure that it doesn't burn, especially around the edges.

Step 4

After 10 minutes, turn off the oven, stir the granola again, and leave it in the turned-off oven for about 20 minutes to dry out.

Step 5

You can mix the finished granola with dried berries (cranberries, strawberries, or cherries) if desired. If you plan to do this, you can reduce the amount of honey or jerusalem artichoke syrup.