RASPBERRY LEMON CASHEW GRANOLA

RASPBERRY LEMON CASHEW GRANOLA

I've had this obsession with freeze dried raspberries and strawberries lately. I've been putting them in my energy balls, granola, and just eating them straight up!

I have vidid childhood memories of eating this cereal called Raspberries and Cream and remember the bursts of tart raspberries that created this sweet pink raspberry milk at the end. Sooo delicious.

I was at Trader Joe's and saw they had a bunch of freeze-dried fruit and I had a granola epiphany. Soon thereafter, my Lemon Raspberry Cashew Granola was born and it tastes sooo good!

The tangy raspberries and tart lemon flavor is the perfect match to the sweet oat clusters. Don't forget to drink the pink milk at the end!
 

Protein packed
 

Quinoa Flakes

A lot of times I feel like granola isn't a complete breakfast since it typically doesn't have much protein. Enter quinoa flakes! They are a great addition to any granola to get a little protein boost. These flakes are also high in fiber, offering slightly more than a serving of oats. Combine the two and you've got yourself a boat load of fiber to kick off your day and keep you full. 

Chia Seeds

Another protein and nutrient packed ingredient. They are super high in omega-3 fats, calcium, iron, and potassium to name a few. These little guys absorb an insane amount of water, which help to keep your body hydrated and to retain electrolytes -- super important for any endurance athlete.

Cashews

Yup, you guessed it -- another protein powerhouse! Anybody else obsessed with the creaminess and slight sweetness of cashews? They are also a great source of zinc, magnesium, and monounsaturated fats. 


RASPBERRY LEMON CASHEW GRANOLA

Ingredients
1 ½ cups oats
½ cup quinoa flakes
½ cup shredded coconut
1 cup chopped raw cashews
¼ cup chia seeds
⅛ tsp salt
¼ cup tahini
¼ cup coconut oil
3 tbsp maple syrup
1 tsp vanilla extract
Juice and zest of 1 lemon
1 cup freeze dried raspberries

Instructions
Preheat the oven to 275F. Line a baking sheet with parchment paper.

In a large bowl, combine the oats, quinoa flakes, shredded coconut, cashews, chia seed, and salt.

In small pot over low heat, combine the tahini, coconut oil, maple syrup, vanilla, and lemon juice. Stir until coconut oil is just melted and everything is combined. Add wet ingredients to the dry and mix to combine.

Bake at 275 for 45 minutes, or until slightly golden. Allow to cool completely so those magical clusters can form. Once cool, break into clusters and transfer to an air-tight container.