Nature's Path coconut cashew granola was a pantry staple for years, until I finally decided to make my own. This homemade version swaps oil and cane sugar for pure maple syrup, keeping it to just 7 ingredients. The result is perfectly crunchy clusters, naturally sweetened and ready in 23 minutes.
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What makes this granola different
- Made with cashew butter instead of oil, giving each cluster that rich, nutty depth
- Sweetened with pure maple syrup only, no refined sugar or corn syrup
- Baked low and slow at 300°F, the secret to clusters that actually hold together
- Naturally vegan and gluten-free, made with certified GF oats and vegan pantry staples
Vegan coconut cashew granola ingredients
We are only using seven simple ingredients, most of which you likely already have in your pantry. Here's what you need and why each one matters.
- Rolled oats: use certified gluten-free oats to keep the recipe GF. I use (and love) these sprouted oats.
- Unsweetened coconut flakes: flakes only, not desiccated coconut. The texture difference is significant, and desiccated coconut will not crisp up the same way.
- Cashew pieces: salted or raw both work. If using salted cashews, skip the added salt in the recipe.
- Creamy cashew butter: all-natural and pourable is a must. If your cashew butter is stiff, warm it slightly before mixing. It's what helps create those irresistible clusters.
- Pure maple syrup: the only sweetener in this recipe. It caramelizes beautifully at low heat and gives each cluster that sweet, crunchy coating.
- Ground cinnamon: just enough to add warmth without overpowering the coconut and cashew flavors.
- Salt: a small pinch of sea salt or Himalayan pink salt. Omit if using salted cashews or salted cashew butter.
- Vanilla extract: optional but recommended.
Granola add-in ideas and variations
This recipe is a great base for customizing. A few additions that work particularly well:
- Seeds: Hemp, flax, chia, pumpkin, or sunflower seeds all mix in beautifully and boost the protein and nutrient content. If you love a seed-heavy granola, you'll love my oat-free granola.
- Dried fruit: Add after baking, not before. Cranberries, raisins, chopped dates, or apricots all combine well with the coconut and cashew flavors.
- Chocolate: Once the granola has cooled slightly, mix in a handful of dairy-free chocolate chips, cacao nibs, or vegan white chocolate chips for a more indulgent granola.
How to make coconut cashew granola
1. Preheat and prep. Preheat the oven to 300°F and line a baking sheet with unbleached parchment paper.
2. Mix the dry ingredients. Add the oats, coconut flakes, cashew pieces, cinnamon, and salt to a large mixing bowl. Stir to combine.
3. Add the wet ingredients. Pour the maple syrup and cashew butter directly over the dry ingredients. Fold everything together with a silicone spatula (or wooden spoon) until the oats and coconut are evenly coated. To ensure you get those delicious crunchy clusters, make sure nothing is left dry at the bottom of the bowl.
4. Spread and bake. Spread the granola in an even layer on the prepared baking sheet. Bake on the middle rack for 16-18 minutes until golden brown. Every oven runs a little differently, so start checking at 15 minutes.
5. Cool completely before touching. This is the most important step. Leave the granola completely undisturbed on the baking sheet for at least 20 minutes. It will look and feel soft when it first comes out of the oven; this is normal. It will harden and form clusters as it cools.
A few helpful tips before you bake
- Use pourable cashew butter: if your cashew butter is stiff or separated, warm it in the microwave for 10-15 seconds before mixing. A pourable consistency is what coats every oat and creates those crunchy clusters.
- Don't over-bake: granola continues to crisp up as it cools. Pull it from the oven when it looks golden, not deep brown. It will harden significantly on the baking sheet.
How to serve coconut cashew granola
- Yogurt bowls: top with fresh fruit and a generous handful of granola. Peaches, blueberries, and strawberries all pair beautifully with the coconut flavor.
- Chia seed pudding: adds a satisfying crunch to a simple vanilla or peanut butter chia pudding.
- With plant-based milk: serve it like cereal with your favorite oat, almond, or coconut milk.
- On smoothies or smoothie bowls: sprinkle over the top just before serving for texture and crunch.
- Straight from the jar: honestly, the best way. No bowl required.
How to store homemade granola
Once completely cooled, store in an airtight container at room temperature for up to two weeks. A mason jar works perfectly and keeps the clusters intact.
Frequently asked questions
Maple syrup and cashew butter work together as a natural binder as the granola slowly bakes. The other secret is not to touch the granola once you remove it from the oven. The clusters will naturally form as it cools.
I haven't tested this recipe with another nut butter, as it would change the signature cashew flavor. That said, a pourable almond butter or sunflower seed butter would likely work well, just know the flavor profile will be different. Avoid peanut butter as it will overpower the other ingredients.
Stick to rolled oats as quick oats are thinner and will cook faster, resulting in a less chunky and crunchier texture.
📋 Recipe
Easy 7-Ingredient Coconut Cashew Granola
Equipment
- Large mixing bowl and silicone spatula or wooden spoon
- measuring cups & spoons
- Large baking sheet and unbleached parchment paper
Ingredients
- 1 cup certified gluten-free rolled oats
- ½ heaping cup unsweetened coconut flakes
- ½ cup cashew pieces
- ¼ teaspoon ground cinnamon
- pinch salt*
- ¼ cup creamy and pourable cashew butter
- 3 tablespoons pure maple syrup
Instructions
- Preheat and prep: preheat the oven to 300℉ and line a baking sheet with unbleached parchment paper.
- Mix the dry ingredients: Add the oats, coconut flakes, cashew pieces, cinnamon, and salt to a large mixing bowl. Stir to combine.
- Add the wet ingredients: Pour the maple syrup and cashew butter directly over the dry ingredients. Fold everything together with a silicone spatula or wooden spoon until evenly coated. Make sure nothing is left dry at the bottom of the bowl.
- Spread and bake: Spread the granola in an even layer on the prepared baking sheet. Bake on the middle rack for 16-18 minutes until golden brown. Start checking at 15 minutes to ensure it's not browning too quickly.
- Cool completely: Remove from the oven and leave completely undisturbed for at least 20 minutes. The granola will look soft when it first comes out but will harden and form clusters as it cools. Once cooled, break apart as desired and store in an airtight container for up to two weeks.
Notes
- Salt: omit or use a light pinch if using salted cashews or salted cashew butter.
- Cashew butter: should be an all-natural, pourable cashew butter for best results. If stiff, warm in the microwave for 10-15 seconds before mixing.
- Vanilla extract: add a splash to the wet ingredients for an extra layer of flavor.
- Clusters: do not stir the granola while it bakes or immediately after removing from the oven. Patience is the secret ingredient to crunchy clusters.
If you made this granola and it brought a little joy to your morning, leave a star rating below and tag me on Instagram @notablyvegan - I can't wait to see your creation.
xo, Morgan
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