I have been meaning to share this recipe for weeks, with the idea that this granola would make a a lovely homemade hostess gift for the holiday. Well, here we are 4 days before Christmas and I am scrambling! If you could only see the chaotic mess behind the scenes of my seemingly serene and composed vignettes on Instagram and here on the blog. It would be quite the study in contrast! But I doubt anyone wants to see a mess of wooden train tracks, dollies and Christmas ornaments (I seem to re-decorate the tree every night) — the inevitable detritus when you live in an apartment with a toddler. We call her Hurricane Rose.
But I digress. We leave for Chicago tomorrow to spend the holiday with my family. I should be packing, but I simply could not leave without sharing this recipe. Really, three recipes, to be precise. First, my go-to nut milk, which I have humbly dubbed the creamiest nut milk; second, my favorite granola, which has earned the distinguished title of the crunchiest granola; and, finally, roasted cranberries, which I have been making weekly for the duration of this cranberry season. All three are delicious together, but they’re great to mix and match as you see fit.
I prefer making my own nut milk when I have the time. I like being in control of the ingredients to avoid all those nasty fillers, curb the sweetness and up the creaminess. I highly recommend purchasing an inexpensive nut milk bag to make the process easier and less messy. I use this one made from organic cotton. Store bought almond milk doesn’t hold a candle to this recipe. It is my standard recipe to which I keep coming back, having perfected what a think is the perfect ratio of nuts, coconut, water and flavorings to ensure a creamy and flavorful nut milk. It is unbelievably creamy, thanks to the addition of cashews and shredded coconut. I love to use this milk in oatmeal, matcha lattes, smoothies or simply poured over this granola. Speaking of which, this over-the-top crunchy granola pairs perfectly with the milk. I use buckwheat groats to lend crunchiness and give the granola a nutritional boost. For festive flair, I added cinnamon, cardamom, allspice and ginger. The aroma coming from your oven while the granola cooks is heavenly.
Instead of adding dried fruit to this granola, I separately roasted fresh cranberries to pair with it. I love the pop of bright, juicy flavor the cranberries add. They are also great with oatmeal or served atop pancakes. If fresh cranberries are unavailable or simple not your thing, feel free to add dried fruit to the granola. Mix it in with the coconut after removing the granola from the oven.
I hope you are having a stress-free and cozy winter solstice! May your holiday be filled with peace, love and lots of delicious food. Enjoy! xx Maggie
- 3/4 cup raw almonds, soaked overnight
- 1/4 cup raw cashews, soaked overnight
- 1/3 c shredded coconut
- 2 pitted dates
- 1/4 tsp cinnamon
- 1/4 tsp vanilla bean powder
- 1/8 tsp pink Himalayan salt
- 4 cups filtered water
- Place almonds and cashews in a medium size bowl. Cover with filtered water and leave to soak 8 hours or overnight.
- In the morning, drain and rinse nuts and place in a high speed blender. Add the rest of the ingredients and blend at high speed for about 2 minutes until nuts are finely ground and mixture is creamy.
- Strain mixture through a nut milk bag (I use this organic cotton bag) or a fine mesh sieve set over a large bowl. Depending on the size of your bag/sieve, you may have to work in batches. Squeeze and wring the bag to release the milk.
- Transfer the milk to a glass jar and store in the fridge for up to 4 days. Reserve nut pulp for use in smoothies, cookies or oatmeal.
- 1 cup rolled oats
- 1/3 cup raw buckwheat groats
- 1/3 cup raw almonds, chopped
- 1/3 cup pumpkin seeds
- 1/4 cup hazelnuts, chopped
- 2 tbsp hemp seeds
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1/2 tsp sea salt
- 1/2 tsp vanilla powder
- 1/4 cup maple syrup, room temperature*
- 1/4 cup coconut oil, liquid
- 1/2 cup large coconut flakes
- Preheat oven to 325° and line a large baking sheet with parchment paper.
- Place dry ingredients in a large mixing bowl and stir to combine.
- Add maple syrup and coconut oil. Stir to coat.
- Pour granola onto prepared baking sheet, spreading evenly and lightly pressing down with your hands (helps with clump formation!).
- Bake at 325 for 30-35 minutes, stirring occasionally, until lightly browned and fragrant.
- Remove from oven and stir in coconut flakes. Allow the granola to cool completely on the baking sheet. It will gain crispiness while cooling.
- Store in airtight container for up to a week. Enjoy!
- It is important maple syrup is at room temperature or slightly warmed, so it does not harden the coconut oil.
- If you wish to add dried fruit to this recipe, add it with the coconut after removing the granola from the oven.
- 1.5 cups fresh cranberries
- 1 tbsp coconut oil, melted
- 1–2 tbsp maple syrup (or more, depending on desired sweetness — I like my cranberries tart!)
- 1 tsp fresh rosemary, minced
- Pinch vanilla powder, cinnamon and sea salt
- Preheat oven to 375°
- Place cranberries in a small roasting pan. Drizzle with coconut oil and maple syrup and sprinkle with rosemary, vanilla, cinnamon and sea salt.
- Add just enough water to very lightly coat the bottom of the pan (a few tablespoons).
- Roast for about 20 minutes until cranberries are softened but retain their shape.