Easy 7-Ingredient Coconut Cashew Granola
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
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.