Ginger and Cashew Granola with Gingery Summer Fruits and Honey Almond Milk
Yes, there is a lot going on with this title – there is also a lot (of magic) going on here. This post contains not one, but three separate recipes that you can make together or one at a time. By themselves, the recipes are all pure, delightful, delicious bites and sips. When you make them together, however, it creates a treat worthy of the gods and goddesses. Let’s do this summer thing, ya’ll.
First of all – the granola. This Ginger & Cashew Granola smells so good while baking that your neighbors, from the apartment building NEXT TO your own apartment building, shouts out their window in appreciation of the heavenly smell wafting their way. This is an actual thing that actually happened. When I responded that the tantalizing aroma was the result of ginger granola happily baking away in my oven, I was received with the answer “that is SO Portland.”
One small granola and Portland victory for me!
Ok, more on the granola. It’s bulked up with rolled oats, the cholesterol-lowering, heart-healthy, fiber-filled, and inexpensive superfood totally lurking in your pantry right now. Next up is quinoa: my favorite little protein packed seed filled with monounsaturated fats and fiber too. Pumpkin seeds provide crunch, zinc, copper, iron, and essential vitamins and minerals, while cashews up the protein factor and provide some serious heart health. The other goodies include ginger and cinnamon for scrumptious aromas that waft to the heavens, or at least to the apartment complex next door, and coconut oil, maple syrup, coconuts flakes, and pink Himalayan sea salt to bring a host of flavors and tastes.
The homemade almond milk. Or should I say the homemade almond milk sweetened with raw honey and made absolutely crave-worthy thanks to the addition of cinnamon and pink Himalayan sea salt. Let’s talk homemade. Sure, it sounds a little scary, and you may think you need master kitchen skills to make homemade milk from nuts, but it couldn’t be easier. Not to mention, homemade almond milk contains all the ingredients that you want it to – not any funky additives or preservatives. One of those store-bought nut milk additives is carrageenan, a red seaweed that is commonly added to consumer nut milks and other food products. Even though it is a plant, carrageenan may be a bit questionable and could possibly be linked to stomach ulcers, glucose intolerance, and other not so nice things. Making your own is an easy way to avoid anything sketchy, and an easy way to save money – seriously. Next time you have 10 minutes (plus overnight soaking time) whip up some almond milk and be pleasantly surprised how simple and easy it can be!
The gingery summer fruits. When I perused the farmer’s market the other day, my eyes were only on the fruit. Yes, the vegetables were gorgeous and oh my goodness they had snap peas, but all I wanted at that moment was bushels of berries and pounds of peaches. After snagging fresh peaches, blueberries, blackberries, strawberries, and red currants, I did both a happy dance and a mental checklist of what in the world I should make with these goodies. Simple, ginger macerated peaches and blackberries seemed like the perfect treat, and with that I was off and rolling. So, when antioxidant filled blackberries and Vitamin A abundant peaches meet with anti-inflammatory ginger and detoxifying lemon juice and have a nice soak, literal magic occurs. That magic is best topped with ginger granola and honey almond milk, just saying.
Crunchy, goodness filled, and goddess worthy ginger and cashew granola + creamy, deliciously sweet, homemade honey almond milk + gingery, fresh, ripe, juicy peaches and blackberries = Summer. Seriously.
Serious Variations for Seriously Delicious Snacks & Meals:
Combine honey almond milk with gingery granola and fresh fruits. Devour.
Gently warm fruit in a 300° F oven for 5-7 minutes, until deliciously warm and gooey. Top with granola and coconut milk ice cream.
Top ginger granola with fresh blueberries, bananas, and cover with honeyed almond milk. Eat while enjoying sunny summer mornings.
Prepare overnight oats made with honeyed almond milk and top them with ginger summer fruits and crunchy granola. Epic breakfast.
Sprinkle granola on plain coconut yogurt and top with summer fruits. Yum.
Top homemade pancakes or waffles with summer fruits and a drizzle of maple syrup. Yes.
Make a smoothie bowl with frozen banana, summer fruits, and honey almond milk. Top with granola. Demolish with a spoon. OMG.
Pack crunchy granola as a snack and enjoy with fresh fruit on the go!
Swap peaches with apricots and blackberries with blueberries in gingery summer fruits. Add strawberries and raspberries and call it a party.
Gently warm fruit in a 300° F oven for 5-7 minutes, until warm and fragrant. Top with melted dark chocolate. Swoon.
Pour honey almond milk into coffee and have the best morning ever.
Ginger and Cashew Granola
Makes about 4-5 cups
3 cups rolled oats (gluten-free if necessary)
⅓ cup quinoa (uncooked)
1 cup raw cashews
½ teaspoon pink Himalayan sea salt
⅓ cup pumpkin seeds
1 teaspoon freshly ground ginger
1 heaped teaspoon cinnamon
½ cup melted coconut oil
⅓ cup maple syrup
1 teaspoon vanilla extract
½ cup unsweetened coconut flakes
Preheat oven to 350° F and line a large baking tray with parchment paper.
In a large bowl add oats, quinoa, cashews, sea salt, pumpkin seeds, and spices and stir well to mix.
Separately, in a small bowl combine coconut oil, maple syrup, and vanilla extract and stir well to combine. Pour liquid mixture over dry mixture and stir until everything is thoroughly mixed and coated.
Pour onto parchment paper lined baking tray in an even and flat layer. Bake for 15 minutes, remove from oven and give everything a good stir and shuffle around. Bake for another 8 minutes and remove from oven. Turn off your oven, sprinkle granola with coconut flakes and pop back in the oven for 5 minutes. Do not stir granola; just let coconut flakes lightly brown on top.
Remove from oven and let cool completely before storing in an airtight container. Granola will keep for about a week!
Honey Almond Milk
Makes about a liter of fresh milk
1 cup raw almonds (soaked)
3 ½ cups filtered water
1 tablespoon raw honey
Pinch pink Himalayan sea salt
Place raw almonds in a bowl, cover with filtered water, and soak for at least 8 hours or overnight at room temperature. When fully soaked, drain almond, discard water, and rinse well.
Place soaked almonds in a high-speed blender with filtered water. Blend on highest speed for one minute, until almonds are completely blended.
Using a nut milk bag overtop of a large bowl or pitcher, pour in almond milk and use your hands to gently squeeze milk from bag into bowl. Squeeze pulp in bag for a good 5 minutes to get out every last drop of milk.
Pour strained almond milk back into the blender and add in raw honey, cinnamon, and sea salt. Blend on medium-high for about 30 seconds. Pour luscious milk into an airtight jar and store in the refrigerator, where it will keep for 3-4 days. Note, almond milk may naturally separate – so give a good shake before using.
Gingery Summer Fruits
2 large peaches, chopped
1 cup blackberries
½ teaspoon fresh ginger
½ teaspoon fresh squeezed lemon juice
Place peaches and blackberries in a bowl along with the ginger and lemon juice. Stir well to combine and let sit for 5-10 minutes until ready to serve.