There’s something incredibly satisfying about making your own granola at home. Not only is it a fun kitchen project, but it allows you to customize flavors and ingredients to fit your preferences perfectly. This Cashew Coconut Granola is a delightful blend of crunchy oats, nutty cashews, and sweet coconut that will make your mornings a little brighter. Perfect for snacking, topping your yogurt, or enjoying with milk, this granola is not just tasty but also packed with wholesome ingredients.
Why This Recipe Is Reliable
This Cashew Coconut Granola recipe is not only simple but also incredibly forgiving. The balance of oats, nuts, and sweeteners ensures that you get the perfect crunch every time. The combination of cashew butter and coconut oil binds the granola beautifully, creating clusters that are both satisfying and delicious. Plus, it can be made in batches, allowing you to have a healthy breakfast option ready for busy mornings. Once you try it, you’ll find yourself reaching for this recipe again and again.
What to Buy
When making Cashew Coconut Granola, quality ingredients make all the difference. Here’s what you’ll need for this recipe:
- Old-fashioned oats: These provide the base of the granola and give it that chewy texture.
- Unsweetened coconut chips: Adds a wonderful tropical flavor and a satisfying crunch.
- Cashews: Roughly chopped for a nutty richness that complements the oats.
- Pumpkin seeds (pepitas): A great source of nutrients and adds an extra crunch.
- Flaxseed meal: For added fiber and omega-3 fatty acids.
- Ground cinnamon: Enhances the flavor with warm, aromatic notes.
- Sea salt: Balances sweetness and enhances overall flavor.
- Cashew butter: Acts as a binding agent and adds creaminess.
- Coconut oil: Provides healthy fats and helps create crunchy clusters.
- Pure maple syrup: A natural sweetener that gives a lovely caramelized flavor.
- Pure vanilla extract: Adds depth and enhances all the flavors.
What You’ll Need (Gear)
Before you start, gather the necessary gear to make your granola-making process smooth:
- Large mixing bowl: For combining all the dry ingredients.
- Measuring cups and spoons: To ensure accuracy in your recipe.
- Baking sheet: A large one to spread out the granola for even baking.
- Parchment paper: For easy cleanup and to prevent sticking.
- Spatula: To mix and spread your granola evenly on the baking sheet.
- Storage container: An airtight container to keep your granola fresh.
Cooking Cashew Coconut Granola: The Process
Making Cashew Coconut Granola is a straightforward process. Follow these steps for delicious results:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your granola bakes evenly and achieves that perfect golden brown color.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the 3 1/2 cups of old-fashioned oats, 1 1/2 cups of unsweetened coconut chips, 1 cup of roughly chopped cashews, 1/3 cup of pepitas, 2 tablespoons of flaxseed meal, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of sea salt. Stir until everything is well mixed.
Step 3: Combine Wet Ingredients
In a separate bowl, mix together 1/2 cup of cashew butter, 1/3 cup of melted coconut oil, 1/2 cup of pure maple syrup, and 1 teaspoon of pure vanilla extract. Whisk until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Stir well to ensure that all the oats and nuts are evenly coated with the mixture.
Step 5: Spread on Baking Sheet
Line a large baking sheet with parchment paper. Pour the granola mixture onto the sheet and spread it out evenly, pressing it down gently to help it form clusters.
Step 6: Bake
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking. Keep an eye on it in the last few minutes to prevent burning. You want it to be golden and fragrant.
Step 7: Cool and Store
Once baked, remove the granola from the oven and let it cool completely on the baking sheet. Once cool, break it into clusters and transfer it to an airtight container for storage.
Customize for Your Needs
One of the best parts about making Cashew Coconut Granola at home is the ability to customize it to your taste. Here are some ideas:
- Add dried fruits like cranberries, raisins, or apricots for a touch of sweetness.
- Incorporate other nuts such as almonds, walnuts, or pecans for added variety.
- Substitute honey or agave syrup for maple syrup if you prefer a different sweetener.
- Experiment with spices like nutmeg or ginger for a unique flavor twist.
- To make it crunchier, add a tablespoon of chia seeds or hemp seeds.
Slip-Ups to Skip
When making your Cashew Coconut Granola, avoid these common mistakes:
- Not mixing the wet and dry ingredients thoroughly can lead to uneven flavor and texture.
- Overbaking can burn the granola. Keep an eye on it, especially in the last few minutes.
- Skipping the cooling step can result in a crumbly texture instead of satisfying clusters.
- Using sweetened coconut chips can make the granola overly sweet, so stick with unsweetened.
Refrigerate, Freeze, Reheat
To keep your Cashew Coconut Granola fresh and delicious, consider these storage tips:
Store your granola in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze it in a freezer-safe bag or container for up to three months. Just make sure to let it cool completely before freezing to avoid moisture buildup. When ready to eat, there’s no need to reheat; simply enjoy it as is, or add it to your favorite yogurt or smoothie bowl.
Ask the Chef
Can I use other nut butters instead of cashew butter?
Absolutely! Almond butter or peanut butter would work well in this Cashew Coconut Granola recipe. Just keep in mind that it will change the flavor profile slightly.
Is it possible to make this granola gluten-free?
Yes! Just ensure that the oats you use are certified gluten-free, and you’ll have a delicious gluten-free granola.
How do I make my granola clumpier?
To achieve chunkier clusters, make sure to press the granola down firmly on the baking sheet before baking. You can also let it cool completely before breaking it apart.
Can I add protein powder to this recipe?
Yes! You can mix in your favorite protein powder with the dry ingredients for an extra protein boost. Just keep in mind that it may alter the texture slightly.
This pairs beautifully with a variety of foods. Here are some delicious serving suggestions:
The Last Word
Making your own Cashew Coconut Granola is not only fulfilling but also allows you to control the ingredients and flavors you love. With its delightful crunch and tropical flair, this granola will quickly become a staple in your kitchen. Whether you enjoy it as a breakfast option, a snack, or a topping, it’s sure to bring joy to your taste buds and nourishment to your body. Enjoy experimenting with different add-ins and flavors as you make this versatile and delicious recipe your own!
Cashew Coconut Granola
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the oats, coconut chips, cashews, pepitas, flaxseed meal, cinnamon, and sea salt. Stir until well mixed.
- In a separate bowl, mix together the cashew butter, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir well to coat evenly.
- Line a large baking sheet with parchment paper. Spread the granola mixture evenly and press down gently.
- Bake for 25-30 minutes, stirring halfway through, until golden and fragrant.
- Let cool completely, then break into clusters and store in an airtight container.
Notes
- For added sweetness, include dried fruits like cranberries or apricots.
- Substitute other nut butters like almond or peanut for a different flavor.
- To achieve chunkier granola, press it down firmly before baking.
