Cashew Coconut Granola- This hearty, homemade granola is great with yogurt, milk, acai bowls, and more! I love keeping a jar in the pantry at all times.
Granola is one of those things that seems impressive when it’s homemade, but it really couldn’t be simpler! Once you make granola from scratch (or granola bars), you will never go back to store bought. It is so much better!
This Cashew Coconut Granola is a real treat! The cashew and coconut combo is perfection! The only problem? It is hard to stop eating. I bet you can’t stop at one handful:)
I love keeping a jar of homemade granola in the pantry for easy access as a snack or for breakfast! It also looks really pretty stored on the countertop in a nice jar. You could even use it as a housewarming, host, or teacher gift. Just tie a ribbon around the jar, add a nice note, voila!
The cast of characters here is really yummy! Your kitchen is about to smell amazing, and you probably have a good number of these on hand already:
- Old fashioned oats (can use gluten-free oats)
- Unsweetened coconut chips (these are the bigger, heartier chunks of coconut!)
- Cashews (salted or unsalted will work!)
- Pepitas (pumpkin seeds)
- Flaxseed meal
- Sea salt
- Cashew butter (You can find it at most grocery stores right by the peanut butter.)
- Coconut oil (grapeseed or olive oil would work too)
- Pure maple syrup
- Vanilla extract
How to Make
- Do a little prep! Preheat your oven to 325 degrees F. and line a large rimmed baking sheet with a Silpat baking mat or parchment paper. Set it aside.
- In a large bowl, combine your dry ingredients: oats, coconut chips, cashews, pepitas, flaxseed meal, cinnamon, and sea salt. Set that aside, too.
- In a medium, microwave-safe bowl, combine the cashew butter and coconut oil. Heat it in the microwave for 20 to 30 seconds, then stir until it’s all smooth.
- Pour in the maple syrup and vanilla and stir until smooth. This is where you have to pause and take a big inhale, because it’s starting to smell REALLY good!
- Pour the wet mixture over the dry ingredients and stir until it’s all coated and beautiful, then transfer it onto your prepared baking sheet in an even layer.
- Bake for 35 to 45 minutes, stirring at the halfway point, or until the granola is golden brown. Remove the pan from the oven and let the granola cool completely on the pan. DO NOT STIR while cooling. If you stir while the granola is still warm, you won’t end up with any granola clumps and we want granola clumps, trust me!
- When it’s completely cool, break into clumps and enjoy!
How to Serve
Once you have a jar of homemade granola on your counter, you’ll find yourself sprinkling it on everything. Some of my favorite ways to pair it:
- On top of a smoothie or smoothie bowl
- Add to an acai bowl
- Ice cream or frozen yogurt topping
- With a parfait
- Or enjoy by the handful
How to Store
You can store the cooled granola in jars or airtight containers for up to a month, although it never lasts that long in my house! It’s a great staple to keep on hand in the pantry for snacking or to have with breakfast.
More Granola Recipes
- 3 1/2 cups old fashioned oats
- 1 1/2 cups unsweetened coconut chips
- 1 cup cashews, roughly chopped
- 1/3 cup 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
Cashew Coconut Granola
Amount Per Serving
Calories 233 Calories from Fat 135
% Daily Value*
Saturated Fat 8g40%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
cashew coconut granola, granola recipe
Photos by Dishing Out Health
Thanks for Sharing!
If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.