Cashew Coconut Granola
Recipe from Two Peas and Their Pod
This hearty, homemade granola is great with yogurt, milk, acai bowls, and more! I love keeping a jar in the pantry at all times.
Servings: 20
Calories: 233kcal
Ingredients
- 3 1/2 cups old fashioned oats
- 1 1/2 cups unsweetened coconut chips
- 1 cup cashews, roughly chopped
- 1/3 cup pepitas
- 2 tablespoons flaxseed meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup cashew butter
- 1/3 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with a Silpat baking mat or parchment paper, set aside.
- In a large bowl, combine the oats, coconut chips, cashews, pepitas, flaxseed meal, cinnamon, and sea salt.
- In a medium, microwave-safe bowl, combine the cashew butter and melted coconut oil. Place the bowl in the microwave and heat for 20 to 30 seconds. Remove from the microwave and stir until smooth. Pour in the maple syrup and vanilla and stir until smooth.
- Pour the cashew mixture over the dry ingredients and stir until well coated. Spread onto the prepared baking sheet in an even layer. Bake for 35 to 45 minutes, stirring halfway, or until the granola is golden brown.
- Remove the pan from the oven and let the granola cool completely on the pan. DO NOT STIR while cooling. When cool, break into clumps and enjoy! Store in jars or containers for up to 1 month.
Nutrition
Calories: 233kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Sodium: 64mg | Potassium: 196mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg