For the past few days I’ve been craving granola with yogurt for breakfast as it’s just way too hot for oatmeal! I wanted to make my own granola quickly as time is of the essence at the moment with 2 kids on school vacation and busy days.
I’ve got these great wholegrain crispbreads from Sigdal Bakeri that I decided to use as an alternative to toasted oats and it worked really well. We broke up some nutrient dense Spelt & Pumpkin Seed crispbreads that are also made with linseeds, oat bran and sunflower seeds. We then added a few more tasty ingredients (including maple syrup and cranberries instead of regular sugar) and voila, some delicious granola was prepped in 15 mins flat & ready for breakfast tomorrow.
Granola is a satisfying topping not only for yogurt but also for cereal, oatmeal, salads or as a more nutritious topper to fruit pies and crisps.
Here’s a quick recipe video for this crispbread granola. Enjoy!
Homemade Cashew and Cranberry Granola
Makes 3 cups
2 cups of lightly crushed Spelt & Pumpkin Seed crispbreads
1/2 cup sliced cashew nuts
1/2 tsp fine-grain sea salt
1/2 teaspoon cinnamon
1/2 cup olive oil
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup dried cranberries
- Preheat oven to 350 degrees f and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the crushed crispbreads, nuts, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and vanilla. Mix well, until everything is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 10 minutes, stirring halfway. The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed, before stirring in the dried fruit. Add to an airtight container and keep in the fridge.