This granola is one of my favorite breakfasts to have on hand, with its perfect level of sweetness and delightful pops of crunch from the toasted quinoa. The real revelation in my opinion, though, is this cereal mylk: the cashews and coconut combine to create the perfect texture and flavor of cow’s milk to go over cereal — not too watery (like so many almond milks) or too sweet and thick (like so many coconut milks). When you eat this granola, the milk turns chocolaty and tastes exactly like the Cocoa Puffed milk of yore — so delicious! You have to try.
Gluten-Free Nutella Granola