Homemade granola on a bed of fruit and almond milk yogurt is a dream come true for me. Crunchy, nutty and slightly sweet, I’m telling you – serve this and you’ll be a GRANOLA GODDESS!
I have a serious question. Is there such thing as too much granola? Anyone? I’m asking for a friend 😉 Truth be told, I think I’ve eaten more varieties in these last few months than in my entire life. And I’m not stopping now! So many homemade flavor combinations to experiment with! This one is very versatile and is great by itself, on oats, on smoothies and especially in yogurt bowls.
The base for this recipe is oats mixed with raw cashews (make sure they are unsalted!) and unsweetened coconut flakes. If nuts aren’t your thing, you could substitute more coconut or oats for the cashews.
Why Homemade Wins
Why pay for a bag of sugary overpriced granola when you can make your own at home? Homemade:
- Is a fraction of the cost of store bought. It kills me when I see a bag at the store for $8-10. Seriously?
- Typically contains less sugar (not to mention no preservatives or ingredients you wouldn’t normally use in your kitchen)
- Is soo delicious! I’m telling you. This combination does not disappoint!
Cashew Coconut Granola
Ingredients
- 2 cups old fashioned oats
- 1/2 cup chopped raw cashews
- 1/2 cup unsweetened coconut flakes
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil or avocado oil
- 1/4 cup pure maple syrup
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- In a large bowl, mix oats, cashews, coconut flakes, cinnamon and salt.
- In a small saucepan or in a bowl in the microwave, heat coconut oil and maple syrup till warm, stirring to combine.
- Pour wet ingredients over dry. Mix till all oats are coated.
- Spread granola out on the baking sheet. Bake for 20 minutes, or until lightly brown. No need to stir!
- Cool completely on baking sheet.
- Store in an airtight container for up to one month. Enjoy!