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Crispy Quinoa Cashew Granola
Crispy Quinoa Cashew Granola
Lisa Romerein/Love Is Served

Nothing brightens our morning like a wholesome, nutritious breakfast. We’d be hard-pressed to find one simpler and more versatile than this vegan quinoa cashew granola from Love Is Served: Inspired Plant-Based Recipes from Southern California, a collection of recipes from L.A.’s beloved Café Gratitude.

Much of its nutritional value can be chalked up to the macambo beans. “Macambo is a part of the same plant family as the cacao bean,” writes chef Seizan Dreux Ellis, “and has been used for centuries by Amazonian healers. It has a very high protein content and is rich in both fiber and omega-9 fatty acids.”

If you can’t find them at a store near you (Ellis recommends ordering them online through Imlak’esh Organics), feel free to substitute with an extra cup of cashews. Serve the granola à la Café Gratitude over coconut yogurt with fresh seasonal fruit, enjoy it like cereal with a glug of plant-based milk or just nosh on it solo.

Reprinted with permission from Love Is Served: Inspired Plant-Based Recipes from Southern California by Café Gratitude with Seizan Dreux Ellis. Published by Avery, an imprint of Penguin Random House LLC, 2020.

RELATED: Slow-Cooker Cherry-Almond Granola

16 servings

2 cups cashews, whole or pieces

1 cup macambo beans

½ cup macadamia nuts

½ cup golden berries

3 cups crispy quinoa (sometimes called quinoa pop or quinoa puffs)

1 cup coconut nectar

½ cup raw cacao nibs

Zest of 2 medium oranges

2 teaspoons maca powder

2 teaspoons Himalayan sea salt

½ teaspoon cinnamon

¼ teaspoon vanilla powder or extract

Yogurt, for serving

Fruit, for serving

1. Preheat the oven to 250°F.

2. Chop the cashews, macambo beans, macadamia nuts and golden berries into a crumble with pieces no larger than ¼-inch.

3. Transfer the mixture to a large bowl and add the quinoa, coconut nectar, cacao nibs, orange zest, maca, salt, cinnamon and vanilla. Mix with a spatula or wooden spoon until everything is evenly distributed. The mixture will be sticky and delicious.

4. Spread the granola mixture evenly over two large baking sheets. Bake for 40 to 60 minutes, checking it after 20 minutes to turn it over and break up any large chunks. The granola is ready when it’s a dark golden color and has dried out slightly.

5. Place the baking sheets on racks to cool, breaking up any large masses of granola, as it will firm up as it cools. When it’s completely cool, store the granola in an airtight container or jar for up to six weeks. Serve with yogurt and fresh fruit if desired.

316 calories

13g fat

45g carbs

9g protein

17g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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