Easy 7-Ingredient Coconut Cashew Granola Recipe

Craving a quick and tasty snack? Look no further than this 7-Ingredient coconut cashew granola! Loaded with subtly sweet, crunchy clusters, it's perfect for topping yogurt, enjoying with milk, or simply munching by the handful.

Nature's Path's coconut and cashew butter granola stole my heart (and tastebuds) for years, so I finally decided to create my own homemade version. The blend of coconut and cashews creates an irresistible mix, bursting with the perfect nutty sweetness that I couldn't get enough of.

In this homemade recipe, we are making a few mindful swaps. Instead of using oil and cane sugar, we are using pure maple syrup. It keeps our ingredients to a minimum and provides each cluster with a naturally sweetened, crunchy bite.

Additionally, we are adding a hint of cinnamon. Combined with the other ingredients, it adds just the right amount of warmth and depth, making each bite irresistibly cozy and sweet.

Get ready for your kitchen to transform into a haven of warm, sweet comfort as the granola bakes. The delightful aroma will fill your home, drawing everyone to the kitchen faster than kids to an ice cream truck (or me to the Target granola isle for the past 3+ years).

Jump to:

• Why you'll love this recipe
• Coconut cashew granola ingredients
• Other granola add-in ideas
• How to make coconut cashew granola
• Top tips for making this crunchy granola recipe
• How to serve coconut cashew granola
• Storing
• 📋 Recipe
• 💬 Feedback

Why you'll love this recipe

• It's easy to make with just a few pantry staples.
• Homemade granola delivers a depth and complexity of taste that store-bought granola just can't match.
• It's easy to customize based on the season, the ingredients you have on hand, or your taste buds.
• A great addition to breakfast (or snack) for healthy fats and plant-based protein.

Coconut cashew granola ingredients

Ready to get baking? Grab a large bowl and the following ingredients:

• Gluten-free rolled oats or old fashioned oats: use certified gluten-free oats to keep the recipe gluten-free. These sprouted oats are my favorite!
• Unsweetened coconut flakes: dessicated coconut will not work as well in this recipe, make sure to use flakes!
• Cashew pieces: I've used both salted cashews and raw cashews in this recipe. Either works! Omit adding additional salt if using salted cashews.
• Creamy cashew butter: use a creamy, all-natural cashew butter for best results. It should be drippy and pourable!
• Pure maple syrup
• Ground cinnamon
• Salt: just a touch of sea salt, iodized salt or himalyan pink salt (omit if using salted cashew butter or cashews)
• optional: vanilla extract

Other granola add-in ideas

One of the best things about homemade granola is you can customize it to suit your taste buds! Want a nutrient boost? Sprinkle in a few tablespoons of seeds. Craving sweetness? Toss in some dried fruit. Feeling decadent? Chocolate chips will transform this into a dessert-worthy treat. Get creative and customize your granola to fit your mood!

• Seeds. Hemp seeds, flax seeds (or flaxseed meal), chia seeds, pumpkin seeds, and sunflower seeds are all great additions to granola, boosting its nutrient and protein content. Love seeds? Make my oat-free granola next!
• Dried fruit. after baking, add cranberries, raisins, chopped dates, or apricots.
• Chocolate. After the granola has cooled slightly, mix in a handful of dairy-free chocolate chips, chunks, or cacao nibs. For an extra touch of sweetness, try using vegan white chocolate!

How to make coconut cashew granola

1. First, preheat the oven and line a baking sheet with unbleached parchment paper.
2. Next, add all dry ingredients to a large mixing bowl and stir to combine.
3. Then, pour the wet ingredients (maple syrup and cashew butter) directly over the dry ingredients. Use a rubber spatula or a wooden spoon to fold the wet ingredients into the dry ingredients until everything is evenly coated.
4. Finally, spread the granola evenly onto the lined baking sheet. Bake on the middle rack for 16-18 minutes, or until the granola is golden brown.
5. Let the granola cool on the baking sheet for at least 15-30 minutes - this helps create those irresistible crunchy clusters!

Scroll to the recipe card below for the full recipe and step-by-step instructions.

Top tips for making this crunchy granola recipe

• Baking. Preheat your oven to 300°F (150°C) before adding the granola. This ensures even baking from the start. Bake at this low temperature to prevent burning.
• Spreading. The granola mixture will be sticky when you add it to the baking sheet. Use a spatula to spread it into an even layer. This will ensure consistent baking throughout.
• Granola clusters. For granola clusters, avoid stirring the mixture while it bakes or immediately after taking it out of the oven. Let it cool completely on the baking sheet, then break apart as desired. This allows the granola to harden and form those delicious clusters.

How to serve coconut cashew granola

• Over chia seed pudding (a simple vanilla or a nutty addition to this peanut butter variation)
• Add clusters to yogurt bowls with fresh fruit (I highly recommend peaches, bananas, blueberries, or strawberries because they all pair wonderfully with the coconut flavor)
• By the handful
• With smoothies or on smoothie bowls
• Add it to your favorite cereal bowl and add your favorite plant-based milk

Storing

Once the granola cools completely, store it in an airtight container, like a mason jar, for up to two weeks.

📋 Recipe

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