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Easy Cashew Coconut Granola Recipe

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4.1 from 42 reviews

This easy cashew coconut granola is a wholesome, crunchy blend of rolled oats, coconut flakes, nuts, and seeds sweetened with natural maple syrup and coconut oil. Baked to golden perfection, it makes a perfect nutritious snack or breakfast topping.

Ingredients

Dry Ingredients

  • 4 cups rolled oats
  • 1 cup coconut flakes
  • 1 cup cashew nuts
  • 1 cup raw almonds
  • 1 cup mixed seeds (sesame, flax, sunflower, and pumpkin seeds)
  • 1 tsp salt

Wet Ingredients

  • ½ cup coconut oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the granola evenly.
  2. Mix Dry Ingredients: In a large mixing bowl, combine all the oats, coconut flakes, cashew nuts, raw almonds, mixed seeds, and salt thoroughly.
  3. Melt Wet Ingredients: Gently melt the coconut oil, then stir in the maple syrup, vanilla extract, and salt together until fully combined and smooth.
  4. Combine Mixtures: Pour the wet coconut oil and maple syrup mixture over the dry ingredients and mix well to ensure everything is evenly coated.
  5. Prepare for Baking: Transfer the combined granola mixture to a non-stick rimmed baking sheet, spreading it out evenly for consistent baking.
  6. Bake Granola: Place the baking sheet in the oven and bake for 15-20 minutes. Stir the granola every 7-10 minutes to promote even browning and prevent burning, paying special attention as the maple syrup caramelizes quickly.
  7. Cool and Store: Remove the granola from the oven and allow it to cool completely on the baking sheet. Once cooled, transfer it to an airtight container and store for up to 2 months.

Notes

  • Stir the granola occasionally during baking to prevent burning and ensure even toasting.
  • Allow granola to cool completely to get the best crunchy texture.
  • Store in an airtight container to maintain freshness for up to 2 months.
  • Feel free to customize seeds and nuts based on your preference.