Coffee Cheesecake Quinoa Granola Clusters
Coffee Cheesecake Quinoa Granola Clusters is a crispy, flavorsome made with real ingredients. It's a healthy morning meal to serve Moms their breakfast in bed. This breakfast is easy and you can happily involve kids in the kitchen while making it for Mother’s Day.
- 1/2 cup raw cashew nuts
- 2 tbsp vegan cream cheese
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 tsp lemon juice
- 1 tbsp instant coffee powder (dissolved in 2 tbsp warm water)
- 1 1/2 cups quinoa flakes
Boil some water in a saucepan and cashew nuts (cashew nuts should be covered with water). Boil for 1 minute and drain.
In a blender combine all the ingredients (except quinoa flakes) and blend smooth.
Preheat oven at 350 degree Fahrenheit and place a parchment paper on a large cookie sheet.
Pour the liquid in a large mixing bowl and fold in quinoa flakes.
Spread the batter on the cookie sheet.
Place the cookie sheet in the middle rack of the oven for 10 minutes. Take it out and stir with a spoon by spreading it evenly and breaking the clusters into desired pieces.
Place the cookie sheet again in the oven at the bottom rack this time and bake for 35 minutes or until brown and crispy.
Take it out and pour your choice of milk, fruits, and nuts and enjoy!
- This recipes yield 2½ cups granola cluster.
- This granola can be stored in an air tight container for 2 weeks in the room temperature.
Calories: 282kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Sodium: 28mg | Potassium: 107mg | Fiber: 2g | Sugar: 21g | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1.4mg