Cashew coconut granola is about to be your new favorite breakfast go to and this vegan and gluten free recipe is easy to make!
Why Granola is a Great Breakfast Option
Granola is a great breakfast option thanks to it’s packed with protein and leaves you feeling full a lot longer than a lot of other popular breakfast options. Throwing it on top of some yogurt makes for a nutritious and delicious breakfast option.
Health Benefits of Granola
Not only is granola packed with protein, but it is also full of fiber and many times packed with your essential daily vitamins as well.
You can read more about the health benefits here.
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How to Make Cashew Coconut Granola
This tasty homemade granola is made without honey to be vegan friendly and gives you the ability to choose between coconut sugar or brown sugar. It is great for easy homemade gifts, or just eating with fresh fruit and milk or yogurt!
Ingredients
- 4 c rolled oats*
- 1/3 c + 1 tbsp coconut sugar (75g brown sugar)
- 1 c flaked coconut
- 1 ½ c raw cashews*
- ½ tsp ground ginger
- ¼ tsp sea salt
- ½ c olive oil
- ¼ c water
Instructions for Cashew Coconut Granola
- Preheat oven to 275° F/135 C. Line a large baking tray with baking parchment.
- Chop cashews to large pieces (thirds to halves of cashew size).
- Combine all dry ingredients in a large bowl. Toss to distribute.
- Add water and toss until even distributed. Add olive oil and toss until even distributed and all ingredients look slightly moist.
- Dump granola onto prepared baking tray and flatten into an even layer. Do not press down firmly, leave air space as much as possible.
- Bake in preheated oven for 25 minutes, then stir to redistribute. Bake for a further 30-40 minutes, stirring 2-3 times until granola is a dark golden brown.
- Remove from oven and allow to cool completely before storing in an airtight container for up to 1 month. If granola does not seem crisp at any point, it can be refreshed by baking in a low temperature oven for 20-30 minutes.
Notes:
- Always use raw cashews and untoasted coconut or they will over cook and become bitter during the baking process.
- Use old-fashioned rolled oats, not quick cook or steel cut.
Cashew Coconut Granola
Ingredients
- 4 c rolled oats*
- 1/3 c + 1 tbsp coconut sugar (75g brown sugar)
- 1 c flaked coconut
- 1 1/2 c raw cashews*
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 c olive oil
- 1/4 c water
Instructions
- Preheat oven to 275° F/135 C. Line a large baking tray with baking parchment.
- Chop cashews to large pieces (thirds to halves of cashew size).
- Combine all dry ingredients in a large bowl. Toss to distribute.
- Add water and toss until even distributed. Add olive oil and toss until even distributed and all ingredients look slightly moist.
- Dump granola onto prepared baking tray and flatten into an even layer. Do not press down firmly, leave air space as much as possible.
- Bake in preheated oven for 25 minutes, then stir to redistribute. Bake for a further 30-40 minutes, stirring 2-3 times until granola is a dark golden brown.
- Remove from oven and allow to cool completely before storing in an airtight container for up to 1 month. If granola does not seem crisp at any point, it can be refreshed by baking in a low temperature oven for 20-30 minutes.
Notes
- Use old-fashioned rolled oats, not quick cook or steel cut.
- Always use raw cashews and untoasted coconut or they will over cook and become bitter during the baking process.
I hope you loved this recipe for cashew coconut granola! If you did, I bet you’d love these ones too:
Gluten Free Vegan Peanut Butter Chocolate Chip Overnight Oats
Easy Toddler Approved Gluten-Free and Vegan Pumpkin Muffins
Vegan + Gluten Free Spicy Roasted Chickpea + Kale Caesar Salad Recipe
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