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Coconut Cashew Granola

This Coconut Cashew Granola is slightly sweet, perfectly crisp, nutty in just the right amount and delicately scented with bright citrus-y notes. And if all that wasn't tempting enough, the good-for-you factor is the cherry on top.

Prep Time 15 minutes
Cook Time 30 minutes
Author Amanda @ A Treat Life

Ingredients

  • 3 cups (270g) old-fashioned oats
  • 1 cup (140g) cashews
  • 1 cup (100g) shredded, unsweetened coconut (I like to use a combo of flaked and shredded coconut)
  • 1/2 cup (55g) sliced almonds
  • 2 tbsps whole flax seeds
  • 2 tbsps hemp seeds
  • zest from 1 orange (about 2-3 tsps)
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt
  • 1/4 cup (85g) maple syrup or honey
  • 1/4 cup (53g) coconut oil, melted

Instructions

  1. Preheat the oven to 140C/ 275F. Line a large sheet pan with parchment paper or a silicon baking mat.

  2. In a large bowl, add the brown sugar and orange zest and rub the two together with your fingers for a couple minutes so the zest can release some of it's oils and becomes even more frangrant. Then combine the rest of the dry ingredients, up through the salt, with the zested sugar.

  3. In a small saucepan melt the maple syrup together with the coconut oil until nice and syrupy.

  4. Add the melted syrup to the oats and mix until all is well combined and coated.

  5. Spread the oat mixture evenly onto the baking sheet lined with parchment paper.

  6. Bake for 25-30 minutes, rotating the pan and gently tossing and re-spreading the oats halfway through baking.

  7. Allow to cool at room temperature completely before storing in an airtight container or jar. Enjoy!

Recipe Notes

*Stores in an airtight container for up to two weeks.

*For a little texture contrast and because it looks pretty, I like to use a combo (about 1/2 and 1/2) of both flaked and shredded coconut.