Joy The Baker’s Cashew Turmeric Granola made with JOI Cashew
Perfect for mornings with the kids or a mid-afternoon pick me up from all of that self-isolation and quarantining...this cashew-turmeric granola is inspired by our friend Joy The Baker (see bio below - she rules) has it all: immune boosting turmeric, wholesome oats, and of course, Cashew JOI to pull it all together.
¼ cup + 2 Tbsp of Cashew JOI
1 ½ cups old fashioned oats (can be GF)
¾ cups raw cashews (or walnuts)
2 Tbsp sesame seeds
2 Tbsp flax seeds
1 tst Burlap & Barrel New Harvest Turmeric
1 tsp Burlap & Barrel Cinnamon Verum
¼ tsp fresh grated nutmeg
½ tsp kosher salt
⅓ cup maple syrup
⅓ cup coconut oil
2 tsp vanilla extract
1 Tbsp date syrup (optional but rich in nutrients and helps the granola clump)
1 cup dehydrated strawberries (or any other dried or dehydrated berry or fruit you prefer)
⅓ cocoa nibs
How To Make It
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- In a food processor or spice grinder, pulse the oats to moderately fine. It's ok if there are still a few chunks here and there.
- Transfer the oat and nut mixture into a medium bowl and stir in the remaining cashews and oats, sesame seeds, flax seeds, turmeric, cinnamon, nutmeg, and pepper.
- In a small bowl, whisk together maple syrup, coconut oil, JOI, vanilla, and date syrup (if using) until well combined. Pour into the oat mixture and toss until everything is evenly coated.
- Spoon the mixture onto the prepared baking sheet and press it into an even layer, about 1/2-inch thickness. Baking a mixture that's pressed together will help create a granola-bar-like chunkiness.
- Bake for 20 to 26 minutes, until the edges are slightly browned. Check the granola halfway through baking and see if you'd like to use a spatula to flip the granola over in sections (breaking it up a bit) to brown on both sides.
- Remove from the oven and allow to cool for 15 minutes before breaking the granola up further
- Toss with dehydrated raspberries and cocoa nibs.
Store in an airtight container at room temperature for weeks though it’s so good, it really won’t last that long.
Joy Wilson is a self-taught baker, turned professional baker, turned food photographer, and three-time cookbook author. Her blog, Joy the Baker, started in 2008, where her love of baked goods quickly turned into a huge success. Her website was named Best Baking Blog by Saveur Magazine and one of the 50 Best Food Blogs by The London Times.
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