Working with California Walnuts, their ‘Wellness Cracked’ campaign aims to champion the many health benefits of this so-called ‘super nut’ as well as its versatility as a healthy snack and cooking ingredient. Being a huge lover of all kinds of nuts – walnuts in particular – of course I was keen to get on board with this project!
What’s so good about California walnuts then? As a result of being grown in unique conditions, they have a milk, sweet and naturally creamy taste, plus they are bursting with plant-based goodness – just check out this list of why walnuts = wellness:
- Boost your energy
- Help to keep your heart healthy
- Protect your natural defences
- Packed with plant-based Omega-3s
- Help to fight tiredness
- Support vision and brain function
- Help to nourish skin and hair
- Can keep teeth and bones healthy
- Bursting with good fats
- A nutritious, high protein snack
I was challenged to create a recipe using 5 ingredients (I used 6 – oops!) to help show off how walnuts can be easily and imaginatively used in everyday creations. With breakfast being my favourite meal of the day I thought I’d make my own summer-inspired granola.
MANGO, COCONUT & WALNUT GRANOLA
Makes a batch to serve 4 (easily halved or doubled)
- 180g rolled oats (can be gluten-free – I used Quaker)
- 50g California walnuts, broken up into pieces
- 20g unsweetened desiccated coconut
- 30g dried mango pieces, chopped
- 3 tablespoons honey or maple syrup (for vegan option – I used Indigo Herbs)
- 2 tablespoons coconut oil (I used LucyBee)
- Preheat the oven to 170 degrees C and place a sheet of greaseproof paper on a large baking sheet to cover.
- Mix together the oats, walnuts, coconut and mango in a bowl. Melt the coconut oil and pour in along with the maple syrup/honey and mix well to combine.
- Spread this out in a single layer then bake for about 15 minutes until golden – keep an eye on it and every 5 minutes shake the tray around for even baking.
- Set aside and leave to cool – it will go nice and crunchy – then transfer to an airtight jar or container. I served some with coconut yogurt, mango and pomegranate seeds – yum!