Cashew Coconut Granola

Cashew Coconut Granola- This hearty, homemade granola is great with yogurt, milk, acai bowls, and more! I love keeping a jar in the pantry at all times.

Homemade Cashew Coconut Granola Recipe

Granola is one of those things that seems impressive when it’s homemade, but it really couldn’t be simpler! Once you make granola from scratch (or granola bars), you will never go back to store bought. It is so much better!

This Cashew Coconut Granola is a real treat! The cashew and coconut combo is perfection! The only problem? It is hard to stop eating. I bet you can’t stop at one handful:)

I love keeping a jar of homemade granola in the pantry for easy access as a snack or for breakfast! It also looks really pretty stored on the countertop in a nice jar. You could even use it as a housewarming, host, or teacher gift. Just tie a ribbon around the jar, add a nice note, voila!

Ingredients

The cast of characters here is really yummy! Your kitchen is about to smell amazing, and you probably have a good number of these on hand already:

  • Old fashioned oats (can use gluten-free oats)
  • Unsweetened coconut chips (these are the bigger, heartier chunks of coconut!)
  • Cashews (salted or unsalted will work!)
  • Pepitas (pumpkin seeds)
  • Flaxseed meal
  • Cinnamon
  • Sea salt
  • Cashew butter (You can find it at most grocery stores right by the peanut butter.)
  • Coconut oil (grapeseed or olive oil would work too)
  • Pure maple syrup
  • Vanilla extract
Cashew Coconut Granola Recipe

How to Make

  • Do a little prep! Preheat your oven to 325 degrees F. and line a large rimmed baking sheet with a Silpat baking mat or parchment paper. Set it aside.
  • In a large bowl, combine your dry ingredients: oats, coconut chips, cashews, pepitas, flaxseed meal, cinnamon, and sea salt. Set that aside, too.
  • In a medium, microwave-safe bowl, combine the cashew butter and coconut oil. Heat it in the microwave for 20 to 30 seconds, then stir until it’s all smooth.
  • Pour in the maple syrup and vanilla and stir until smooth. This is where you have to pause and take a big inhale, because it’s starting to smell REALLY good!
  • Pour the wet mixture over the dry ingredients and stir until it’s all coated and beautiful, then transfer it onto your prepared baking sheet in an even layer.
  • Bake for 35 to 45 minutes, stirring at the halfway point, 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. If you stir while the granola is still warm, you won’t end up with any granola clumps and we want granola clumps, trust me!
  • When it’s completely cool, break into clumps and enjoy!

How to Serve

Once you have a jar of homemade granola on your counter, you’ll find yourself sprinkling it on everything. Some of my favorite ways to pair it:

  • Yogurt
  • Milk
  • On top of a smoothie or smoothie bowl
  • Add to an acai bowl
  • Ice cream or frozen yogurt topping
  • With a parfait
  • Or enjoy by the handful
Cashew Coconut Granola

How to Store

You can store the cooled granola in jars or airtight containers for up to a month, although it never lasts that long in my house! It’s a great staple to keep on hand in the pantry for snacking or to have with breakfast.

More Granola Recipes

Cashew Coconut Granola

This hearty, homemade granola is great with yogurt, milk, acai bowls, and more! I love keeping a jar in the pantry at all times.
5 from 1 vote

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
Keywords cashew coconut granola, granola recipe

Have you tried this recipe?

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Photos by Dishing Out Health

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If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Hi Maria,
    This granola recipe sounds terrific and will be a great option in our breakfast/cereal rotation. However, can regular, shredded, unsweetened coconut be substituted for the chips? This ingredient has been a challenge to locate with no success. Do you prefer a specific brand?
    Your suggestion would be appreciated.
    Vicki

    1. Sure, you can use regular shredded coconut if you can’t find the larger chips. Both work great. Use whatever brand you can find and like. Note-I find the chips at Smith’s. I like the Simple Truth brand.

  2. 5 stars
    This recipe for coconut cashew granola is DELICIOUS!!! Deserves 10 stars!!!
    We’ve always wanted to switch from store-bought to homemade granola, and
    this recipe finally got us to totally make the switch. Will never eat factory-made
    granola again lol!!
    We’ve made it for the last six months and will never stop making it!!!
    We adore the thicker coconut strips in it too. Often have to buy those online.
    Occassionally we get them at Walmart. Btw, we also add some cardamon to the granola.
    ALSO, our other favorite granola recipe from Maria is the Chocolate Expresso!!!!!!
    Everyone we give samples of these two granola to also LOVE it!!!!! Thank you for these recipes!!!

  3. I’ve never ever commented on a recipe til now! I’ve been making this for the past year and will NEVER eat store bought granola again. I make as written, and, once cooled, add mini chocolate chips and any dried fruit I have on hand. Everyone raves over this!