Maple granola with almonds, sunflower seeds, and cashews is a delightful and nutritious treat that combines the sweetness of maple syrup with the crunchiness of nuts and seeds. Perfect for breakfast or a snack, this granola is simple to make and can be enjoyed with yogurt, milk, or on its own.
This maple granola with almonds, sunflower seeds, and cashews is both delicious and healthy, offering a perfect balance of flavors and textures. Store it in an airtight container to keep it fresh and enjoy it as a versatile snack or meal addition. Happy cooking!
Bake the granola for 20-25 minutes at 325°F (165°C). Stir it halfway through to ensure even baking.
If your granola doesn’t clump, make sure you’ve mixed the wet and dry ingredients thoroughly. Pressing the mixture down on the baking sheet can also help create clusters.
Yes, once cooled, store the granola in an airtight container at room temperature. It will stay fresh for up to two weeks.
You can substitute other nuts or seeds based on your preferences or allergies, such as walnuts or pumpkin seeds, but keep the same total quantity for best results.
The granola is done when it is golden brown and has a fragrant smell. Keep a close watch in the last few minutes to avoid burning.
- For an extra crunchy texture, bake the granola at a lower temperature (around 300°F or 150°C) for a longer period, stirring occasionally.
- Feel free to add other ingredients like dried fruit, coconut flakes, or other nuts and seeds after baking to customize your granola.
- Allow the granola to cool completely on the baking sheet before transferring it to a container to ensure it gets crunchy.
- Experiment with different sweeteners, like honey or agave syrup, for a slightly different flavor profile.
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