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.

 

Ingredients

¼ cup + 2 tbsp of Cashew JOI

1 ½ cups old fashioned oats (divided)

¾ cups raw cashews (or walnuts)

2 tbps sesame seeds

2 tbsp flax seeds

1 tst Burlap & Barrel New Harvest Turmeric

1 tsp Burlap & Barrel Cinnamon Verum

¼ tsp fresh grated nutmet

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

  1. Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. Remove from the oven and allow to cool for 15 minutes before breaking the granola up further 
  8. Toss with dehydrated raspberries and cocoa nibs. 
  9. 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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