Let me just start by saying that I am a huge fan of granola! It’s such a great way to spruce up breakfast or a snack and add a healthy kick. Plus, the variations for making it are pretty much endless. Today, I’m sharing my latest granola obsession, homemade Coconut Cashew Granola.
I would definitely call myself a breakfast person. I get a little grumpy if I don’t eat something within a few hours of waking up. And after the health issues I went through a few years ago, breakfast has become an important part of my overall self-care routine.
But like most people, I don’t have a lot of time to waste in the morning. I like my breakfast easy to put together and eat, and loaded with healthy nutrients to jump start my day. That’s where homemade granola can really come in clutch. You can add it to a bowl of oatmeal, throw in on a quick cup of yogurt, or even eat it by itself by the handful as you’re rushing out the door.
Sure, you can get granola at the grocery store. But I like to make it homemade, because that means I get to control exactly what goes in it. A lot of store brand granolas are packed with added sugars that you don’t need in the morning, or any time of day really. With homemade granola, you can combine the flavors, textures and elements that you want, and nothing else.
This summer, I’ve been going back to my homemade coconut cashew granola recipe over and over again.
It’s got the perfect balance of flavors and textures. The nutty crunch from the cashews, the slight sweetness from the coconut flakes and the honey, some cinnamon for a hint of spicy warmth, and an overall richness from the coconut oil and vanilla.
And it’s packed with so much goodness! Cashews are full of healthy fat and protein. Coconut contains several vitamins and plenty of antioxidants. Cinnamon has anti-inflammatory properties. Honey is a natural detoxifier with so many other benefits (check out this post on all the wonders of honey!). This recipe also calls for flax seeds, which can help with digestion and heart health, and pumpkins seeds, which are a good source of iron, magnesium, and other minerals.
This granola is a great way to start your day, and it’s easy to whip up during your Sunday meal prep.
Making homemade granola…
This recipe (like most granola recipes) comes together in basically 3 simple steps, so you can’t go wrong. And you can definitely use this guide for making any kind of granola you want, with whatever flavors your heart desires.
Start by mixing your dry ingredients. In this case, I used old-fashioned oats (you could use the steel cut or quick cook, but I find they don’t toast as well in the oven) along with roughly chopped cashews, coconut flakes, flax seeds, pumpkin seeds, cinnamon, and a little bit of salt to bring everything to life.
Then in a saucepan, heat up your liquid ingredients. I used organic coconut oil to really bring out the coconut taste in the granola. Along with that, I added a generous glob of honey, and some vanilla extract. After a few minutes over medium heat, the mixture will come to a boil and start bubbling up. Right when that happens, be sure to turn the heat down to slow and STIR STIR STIR to allow the mixture to thicken up slightly.
Finally, the hot liquid gets poured all over the dry ingredients. Everything gets tossed together until it’s all coasted in the sweet, sticky sauce. Then you’re ready to dump out the mixture on to a lined baking sheet and finish it off in the oven. I baked this granola recipe at 300F for about 40 minutes.
PRO TIP: You want to make sure you don’t bake your granola at too high of a temperature. You want the ingredients to toast up and the coating on them to caramelize without it burning too quickly. A low oven temp like 300-325F is key to getting perfect, crunchy granola.
Once the granola comes out of the oven, make sure not to touch it!! Let it cool down completely and harden before you break it up and store it. You can store this granola in an airtight container (I like using mason jars!) in your pantry or cabinet for at least 2 weeks.
Let me know if you give this Coconut Cashew Granola a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Coconut Cashew Granola
- 1 Cup Old fashioned Oats
- 1 Cup Cashews Roughly chopped
- 1 Cup Coconut flakes*
- 1/4 Cup Flax seeds
- 1/2 Cup Pepitas (pumpkin seeds)
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Cup Coconut oil
- 1/3 Cup Honey
- 2 Tsp Vanilla extract
- Preheat oven to 300F.
- Combine the first 7 ingredients in a mixing bowl and toss to combine.
- In a small saucepan, add the coconut oil, honey and vanilla over medium heat. Cook the mixture, stirring frequently, until it comes to a boil and starts to bubble up. Immediately lower the heat at that point, and keep stirring as the mixture continues to thicken slightly.
- Pour the mixture over the dry ingredients. Stir it all together until everything is coated in the liquid.
- Spread the mixture out evenly on a lined baking sheet. Bake for 40-45 minutes until the granola starts turning golden brown, but not burnt.
- Remove from oven and let granola cool completely before touching it. Once it’s cool, break it up and store in an airtight container in a cool, dry place.