I usually make recipes that fit into a “meal” – you know, like a breakfast, lunch or dinner. But I wanted to change it up and I low-key LOVE granola. It’s so good! So much texture, flavor, and super high in nutrients! Of course, I wanted to make a Chef Pri spin on granola that was inspired a by a few of my favorite flavors like – saffron, coconut, and chocolate. Thus my Saffron Cashew Granola was born!

Kinda tastes like an Indian-inspired dessert in “Western” granola form! Pretty boujie I may add. It is SO good on its own or over coconut yogurt, nicecream, eaten with dairy-free mylk as a cereal or just for in between meal munching! And this recipe makes quite a bit – like at least 2 1/2 cups. So you can save it and have it on hand, for, whatever!

Also you’re probably pondering “where is Chef Priyanka’s FAB outfit from?!”

Well, this episode of “Cook With Chef Pri at 3” is sponsored by the lovely UNIQLO! I am wearing a Women Supima Cotton Crew Neck Short Sleeve T-Shirt in White paired with a Women Chiffon Pleated Skirt in Yellow. Go check them out cause they have some super cute pieces!!

Saffron Cashew Granola:

• 2 cups rolled oats
• 1/2 cup coconut oil
• 1/2 cup saffron syrup (recipe below)
• 1/3 cup roughly chopped cashews
• 1/8 tsp freshly ground nutmeg
• 1/4 tsp freshly ground cardamom
• hefty pinch of kosher salt
• 1/2 cup dark chocolate chunks
• 1/3 cup cranberries/dried cherries/dates
• 1/2 cup dry shredded unsweetened coconut

Saffron Syrup:

• 1 cup water
• 1 cup sugar
• pinch of saffron threads

1. Prepare the saffron syrup preferably the night before to ensure thorough cooling! Bring water, sugar and saffron to a rolling boil, then lower to just a simmer. Simmer for about 15 minutes until liquid reduces and becomes a thin syrup, It will be golden and beautiful in color. Transfer to a clean mason jar and leave the lid off until completely cool. Then put the lid on tight and place in the fridge to rest over night. This will last for months in the fridge.

2. Preheat oven 310 degrees and line a large baking sheet with parchment paper. Set aside. In spouted pitcher (or bowl), whisk together oil, saffron syrup, cardamom and nutmeg. In a large bowl add in oats, cashews, coconut, and salt. Pour in oil-syrup mixture and using a wooden spoon or spatula, mix together until completely coated. Mixture should be very moist. Plop into the baking sheet – making sure to spread out evenly. You don’t want any large clumps.

3. Bake in the oven about 25- 30 minutes, mixing 2-3x through the baking process. You want to ensure that all the oats get a chance to crisp up on all sides. Once the oil and moisture is all absorbed and mixture is slightly golden brown, remove and cool COMPLETELY.

4. Once cool enough to touch, add in your chocolate and cranberries. Store in a sealed and airtight container. Enjoy for weeks (if it even lasts that long, hehe!).