Ginger Cashew Granola

Preheat oven to 300 F. Line a large rimmed baking sheet with aluminum foil and spray the foil with non-stick spray. Set pan aside.

In a bowl, stir together the oats, drained quinoa, cashews, coconut, brown sugar, ginger, cinnamon, and salt until well combined.

In another smaller bowl, combine the melted coconut oil, maple syrup, and vanilla. Pour the wet ingredients over the dry and toss to coat well.

Spread the mixture out onto the baking sheet. Bake for 30-40 minutes, stirring the granola every 10 minutes, until golden brown, fragrant, and beginning to crisp (the granola crisps up further as it cools). Remove from oven and sprinkle the crystallized ginger over top. Cool completely then store the granola in airtight containers.

Notes:
– If you don’t have coconut oil, another mild oil can be substituted, like canola.
– If you don’t have quinoa, this ingredient can be omitted.