The quickest yummy granola you’ll ever make!

Serve with Cashew Cream Parfait for ultimate goodness.

Maple Pecan Quick-ola Granola

Ingredients:

4 cups of gluten-free rolled oats

1 cup roughly chopped pecans or nut of choice

½ cup unsalted sunflower or pumpkin seeds

3 Tablespoons pure maple syrup

2 Tablespoons raw honey

4 Tablespoons coconut oil

pinch of salt

Optional: ½ cup shredded unsweetened coconut 

1. Preheat oven to 300F .

2. Place all ingredients in large bowl and mix with your hands. Really need to get your hands dirty here to melt the coconut oil.

3. Spread mixture over two foil-lined cookie sheets and bake 15 minutes.

4. Stir the granola and bake for another 10 minutes. If stacking the pans in oven than switch the one that cooked on the bottom to the top rack and vise-versa.

5. Let completely cool and enjoy!

My first time at a raw vegan restaurant, I was expecting some seriously bland food.

Instead, I got the most delicious parfait I’d ever tasted.

The sweet cashew cream, layered with fresh local fruit and granola, was to die for.

I asked two different servers if it had dairy because I couldn’t believe it.

No refined sugar, no heavy cream?

It blew my limited idea of what health food could taste like.

Years later, I’m still amazed at how simple it is to create sinfully tasty treats without the toxic ingredients.

This Healthy Cashew Cream Parfait is one of my favorites.

It’s super easy….just six ingredients and one is water!

I make it for dessert but you can totally eat it for breakfast.

Healthy Cashew Cream Parfait(gluten-free, vegan)

Ingredients:

2 cups of raw cashews

1 cup water

Zest of ½ lemon

3 Tablespoons of raw honey (vegan option: 2 Tablespoons of agave)

1 ½  teaspoons vanilla

2 pinches of sea salt

Optional: chopped fruit and Maple Pecan Quick-ola Granola 

1. Soak cashews for two hours*.

2. Drain and place in blender or food processor with remaining ingredients. Blend until smooth.  If you have a high-speed blender, this part will go quick. Otherwise, pause to scrape sides until it’s smooth.

3. Taste and adjust with more sweatner or zest if needed. The cream will be a bit runny but will thicken in fridge.

4. Cover and refrigerate overnight. You can eat it after an hour but it’s best to wait.

5. Optional: Layer in glass with granola, cut up mangos and raspberries or fruit of choice.

Serves 5

*No time to soak? No problem. Boil the cashews for 15 minutes and let them cool.