Cashew Coconut Granola
This is a great, low-cost way to have your own delicious granola at home.
Servings 6 servings
Equipment
- 1 large mixing bowl
- 1 medium size mixing bowl
- 1 baking sheet lined with parchment paper or a silicone baking liner
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup raw cashew halves
- 1/4 cup unsweetened coconut flakes
Wet Ingredients
- 1/2 cup peanut butter cashew butter, almond butter or sunflower seed butter can be used
- 1/4 cup maple syrup (+ 1 to 2 Tablespoons of maple syrup) or honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees, line baking sheet with parchment paper or silicon baking liner.
- In a medium size mixing bowl combine oats, cinnamon, unsweetened shredded coconut and salt.
- In a large mixing bowl combine wet ingredients.
- Add dry ingredients to the wet ingredient bowl and stir to combine. Loose oats are okay.
- Spread granola evenly onto lined baking sheet and bake for 15 to 18 minutes.
- Granola will begin to be a light golden brown at 15 to 18 minutes. Remove granola from oven, stir and spread evenly on baking sheet.
- Add raw cashew halves and unsweetened coconut flakes on top of granola, drizzle with 1 to 2 Tablespoons of maple syrup and return to oven for an additional 4 to 8 minutes. Remove from oven when golden brown and let cool on baking sheet.
- Once fully cooled, place granola into an airtight container. Granola will keep for 5 to 7 days.
