Cashew Pistachio Granola for a Healthier You

Did you know that nuts and seeds contain protein, vitamins, minerals and essential fats? Though they’ve been given a bad reputation by their seemingly high fat and calorie counts, nuts and seeds actually help people have a healthier diet. They are some of the healthiest foods you can eat, and authors Celine Steen and Joni Marie Newman are going to help you incorporate them into your diet in some delicious and creative ways through their book Vegans Go Nuts: Celebrate Protein-Packed Nuts and Seeds with More than 100 Delicious Plant-Based Recipes.

Whether you are a full-time vegan or just trying to incorporate more plant-based nutrients into your diet, this Cashew Pistachio Granola breakfast recipe is for you:

Photo from Fair Winds Press

Cashew Pistachio Granola

NUTS AND SEEDS: CASHEW, PISTACHIO, AND CHIA
GLUTEN-FREE POTENTIAL
SOY-FREE POTENTIAL

Awaken your still-sleepy taste buds with loads of crunch and flavor! This beautifully colored granola is great served with nut milk (unsweetened cashew milk is our favorite here) or on top of your favorite plain vegan yogurt. We’ve made the turmeric optional, but it’s so good: it makes for a nice hue and also adds warm flavor.

• 2½ cups (240 g) old-fashioned rolled oats
• 2 tablespoons (20 g) chia seeds
• 1 teaspoon ginger powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric (optional)
• ½ teaspoon coarse kosher salt
• ¼ cup (64 g) roasted cashew butter (at room temperature for easy stirring)
• ¼ cup (80 g) brown rice syrup or agave nectar
• ¼ cup (48 g) coconut sugar or Sucanat
• 2 tablespoons (30 ml) roasted pistachio oil or melted coconut oil (see Recipe Notes)
• 1 teaspoon pure vanilla extract
• ½ cup (70 g) dry-roasted cashew pieces
• ? cup (47 g) chopped soft dried mango
• ? cup (53 g) chopped dried Turkish apricots
• ¼ cup (30 g) shelled dry-roasted pistachios

Method:

1. Preheat the oven to 300°F (150°C, or gas mark 2).
2. Line a large, rimmed baking sheet lined with a silicone baking mat or parchment paper.
3. Combine the oats, chia seeds, ginger, cinnamon, turmeric, and salt in a large bowl.
4. In a small bowl, stir to combine the cashew butter, syrup, sugar, oil, and vanilla. Pour the wet ingredients on top, stirring to thoroughly combine.
5. Place the granola in an even layer on the prepared sheet. Bake until it is golden brown and smells toasty, about 30 minutes, carefully flipping with a large spatula approximately every 10 minutes.
6. Remove from the oven and let cool on the sheet.
7. The granola will crisp up as it cools.
8. Stir the cashews, mango, apricots, and pistachios into the cooled granola. Store in an airtight container at room temperature for up to 2 weeks.

YIELD: 6 cups (660 g)

Recipe Notes

• If using melted coconut oil instead of pistachio oil, be sure that all the ingredients are at room temperature before stirring or the coconut oil will harden, making mixing a difficult task. If this sounds like a hassle, you can use grapeseed or olive oil.
• Adding a few tablespoons to taste (10 g per tablespoon) of diced candied ginger is a great option for an extra kick of flavor.

The ultimate guide to protein-packed, nut-filled vegan recipes!

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If you think nuts are just for snacking, get ready to have your world rocked! One of the most nutritious, protein-packed staples of a plant-based diet, nuts can be used in limitless ways to create satisfying meals full of hearty flavor. From main courses, to snacks and drinks, to desserts and cheeses, nuts are used as the main building block of so many delicious vegan recipes.

Vegans Go Nuts explores the many ways to cook and bake with nuts, using only vegan ingredients. From the usual suspects such as cashews and peanuts, to more underrated nuts and seeds like hemp and hazelnuts, you’ll start by learning to make the essentials – nut and seed milks, butters, and flours.

Make nuts the inspiration of your meal, instead of just an afterthought, with Vegans Go Nuts!