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Homemade Cashew Coconut Granola recipe photo

Cashew Coconut Granola

This Cashew Coconut Granola is a delightful, crunchy breakfast treat packed with wholesome ingredients!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Snack
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
  • Baking sheet
  • Parchment paper
  • Spatula
  • Oven

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 325°F (165°C).
  2. Step 2: In a large mixing bowl, combine the old fashioned oats, unsweetened coconut chips, chopped cashews, pumpkin seeds, flaxseed meal, ground cinnamon, and sea salt. Stir until everything is evenly distributed.
  3. Step 3: In a separate bowl, mix together the cashew butter, melted coconut oil, pure maple syrup, and pure vanilla extract. Whisk until smooth and well combined.
  4. Step 4: Pour the wet mixture over the dry ingredients. Use a spatula to stir everything together until the oats and nuts are completely coated.
  5. Step 5: Line your baking sheet with parchment paper, then spread the granola mixture evenly across the sheet. Press it down gently to help it clump together while baking.
  6. Step 6: Place the baking sheet in the oven and bake for 20-25 minutes, stirring halfway through to ensure even browning.
  7. Step 7: Once golden and fragrant, remove from the oven and let it cool completely on the baking sheet.

Notes

  • Allow the granola to cool completely for the perfect crunch.
  • Store in an airtight container at room temperature for up to two weeks.
  • Add dried fruits after baking for extra sweetness!