Yesterday morning I made a batch of granola, cashew coconut granola to be exact and I think this combination might just be my all time favorite.
I’ve made all different kinds of granola over the years, apple cinnamon granola, cinnamon raisin granola, peanut butter butter banana granola, grain free granola, well, you get the idea.
If there’s a granola recipe out there, I’ve probably made it.
I LOVE GRANOLA!!! And so does my husband. We had it for dinner last night. And we’ll probably have it again for breakfast, it’s that good.
Did I mention making granola from scratch is crazy easy? Yes, yes it is.
I snapped some photos for you to see just how easy making granola can be. The recipe is at the bottom of the page.
I hope you like it as much as we do.
And hey, if you’ve got a favorite granola recipe you make time and time again, let us know in the comment section below. Because maybe, just maybe there’s a granola recipe out there that I haven’t tried.
Have a great day,
~Mavis
Cashew Coconut Granola
Ingredients
3 cups old fashioned rolled oats
1 cup cashews
½ cup sweetened coconut
3 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup pure maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
½ cup dried cranberries
½ cup pitted chopped dates
½ cup sweetened dried orange slices, chopped
Instructions
Preheat the oven to 250 F.
In a large mixing bowl, place the oats, cashews, coconut, brown sugar, cinnamon, salt, and stir to combine.
In a separate bowl, mix the maple syrup, coconut oil, and vanilla.
Pour maple syrup mixture over the oat mixture and stir until coated.
Pour the mixture onto a rimmed cookie sheet and bake at 250 degrees for about 60 minutes, stirring every fifteen minutes so the mixture does not burn.
Cool to room temperature before mixing in dried fruit. Store in an airtight container for up to 2 weeks.
This recipe makes roughly 2 pounds of granola or 6 generous cups. 🙂
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