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Homemade Cashew Coconut Granola photo

Cashew Coconut Granola

This Cashew Coconut Granola is a delightful blend of crunchy oats, nutty cashews, and sweet coconut. Perfect for snacking or topping your yogurt!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Granola:
  • 3.5 cups Old-fashioned oats
  • 1.5 cups Unsweetened coconut chips
  • 1 cup Cashews roughly chopped
  • 1/3 cup Pumpkin seeds (pepitas)
  • 2 tablespoons Flaxseed meal
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Sea salt
  • 1/2 cup Cashew butter
  • 1/3 cup Coconut oil melted
  • 1/2 cup Pure maple syrup
  • 1 teaspoon Pure vanilla extract

Equipment

  • Large Mixing Bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spatula
  • Storage Container

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the oats, coconut chips, cashews, pepitas, flaxseed meal, cinnamon, and sea salt. Stir until well mixed.
  3. In a separate bowl, mix together the cashew butter, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir well to coat evenly.
  5. Line a large baking sheet with parchment paper. Spread the granola mixture evenly and press down gently.
  6. Bake for 25-30 minutes, stirring halfway through, until golden and fragrant.
  7. 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.