ginger - lemon - cashew granola

I’ve never really been one to grab a granola bar at a store.  But, this past year, a Nothin’ But granola bar changed me…

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Yes, a granola bar can do that. 

I was exploring Clinton Hill in Brooklyn one day last fall and I needed something portable to pack in my bag.  I saw this Nothin’ But granola bar near the checkout of my favorite Brooklyn neighborhood store, Choice Market. 

Lemon - Ginger - Cashew

As a cashew and ginger fanatic, this combo instantly grabbed me and I bought a bar.

While walking, I pulled out the bar and bit off the end. I literally stopped in my tracks… the lemon, the candied ginger, the cashews…

It was seriously the best bar I have ever had. 

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It became my goal to master my version of this granola bar in my own kitchen.  

During the holidays, I even made a few versions and brought them home for my family to taste test.  My brother-in-law and I sat at my kitchen table analyzing the flavor and texture of the bars.

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After one batch ended in a heap of crumbles, it hit me. Since I would rather snack on granola than a granola bar, why not make this bar into a granola? Exactly.

So here it is.  

My ginger lemon cashew granola.  It is sweet, fresh, and spicy… and I make mine gluten-free.

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This is one hip granola.

Ginger Lemon Cashew Granola

  • 3 ½ cups gluten-free rolled oats (I mix old fashioned and instant oats)
  • 1 cup raw cashews, roughly chopped
  • ½ cup sunflower seeds
  • 1 1/4 cups crystallized ginger, chopped (my favorite is Trader Joe’s crystalized or candied ginger)
  • ½ cup dried cranberries
  • 1/4 cup brown or white sugar
  • ¼ cup honey
  • 2 tablespoons light olive oil or melted coconut oil
  • 1 tablespoon lemon olive oil (I buy it, or you can mix olive oil with fresh lemon zest or lemon juice mixed in)
  • ½ tsp. salt
  • few dashes of cinmamon

Directions:

- Toss oats, cashews, sunflower seeds, ginger, and salt in a bowl.

- In a medium bowl whisk the sugar with oil.  Mix with the oat mixture until it is all coated.

- Bake at 325 degrees for about 30 minutes. toss in cranberries and bake for 2-4 minutes longer. Let cool and then break up into pieces and store at room temperature.

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Sadly, Nothin’ But does not sell in the Midwest (for now). 

Check them out online at http://www.nothinbutfoodsstore.com/