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Granola is the ultimate go-to breakfast food, but here in Bali it’s so damn expensive! We’re talking like anywhere from $10 to $25 just for a bag of pre-made granola at most grocery stores, which is pretty insane if you ask me. The solution? Make your own granola at home for a fraction of the price, plus the added bonus of being able to throw all your favourite bites into the mix.

This version features toasted coconut and cashews for a tropical twist, and uses olive oil instead of butter and maple syrup instead of refined sugar for a healthy kick. Maybe it’s the Canadian in me, but I’m all about the maple syrup lately, as I love the flavour it brings to the table and the fact that it adds sweetness without the full-on sugar.

Just a note on the preparation—there were a few times during the testing period that I burnt the crap out of the granola. Maybe it’s because I’m using a toaster oven (don’t judge me—how many people do you know living in the tropics who actually have a real oven?), so if you’re also using a small oven, I suggest using a slightly lower temperature and checking on the granola often to make sure it doesn’t turn into a blackened mess.

Feel free to use this recipe as a base and then customise it to your tastes with anything from dried fruit to chia seeds, chocolate and more. If you do amp it up with your own flavours, we’d love to hear all about your flavour combos. Leave a comment below or drop us an email at hello@ubudgourmet.

-Steph

Crunchy Maple Cashew Granola

 

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Maple Coconut Cashew Granola
This crunchy granola gets a tropical twist from coconut and cashews and a healthy kick from olive oil and maple syrup. Great on it's own or with berries and yoghurt, it can also be customised to include all your favourite bites.
Maple Coconut Cashew Granola
Cuisine Western
Prep Time 10 minutes
Cook Time 30 -35 minutes
Servings
bowls
Ingredients
  • 3 cups rolled oats
  • 1 cup cashews chopped
  • 1 cup coconut flakes
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup maple syrup
  • 1 tsp ground cinammon
  • 1/2 tsp salt
Cuisine Western
Prep Time 10 minutes
Cook Time 30 -35 minutes
Servings
bowls
Ingredients
  • 3 cups rolled oats
  • 1 cup cashews chopped
  • 1 cup coconut flakes
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup maple syrup
  • 1 tsp ground cinammon
  • 1/2 tsp salt
Maple Coconut Cashew Granola
Instructions
  1. Preheat oven to 300 degrees.
  2. Mix the dry ingredients together in a bowl and the wet ingredients in another bowl. Then combine the dry and wet ingredients in one bowl and mix well.
  3. Spread the mixture on a rimmed baking sheet and bake until golden, dry and crisp (about 30 - 35 minutes or less if using a smaller oven), stirring once. Let cool and serve.
Notes
  1. This recipe assumes you’re using a standard sized oven and baking sheet. If you’re using a smaller oven or toaster oven, you may need to bake the granola in batches.
  2. Also beware of burning the granola! If you’re using a smaller oven, you may want to start with a slightly lower temperature and check on the granola often to make sure it doesn’t burn.
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