Tasty, easy, homemade granola with cashews and coconut. This crunchy granola recipe is easy to make with old fashioned oats, brown sugar, and spices. Sprinkle on top of your favorite yogurt. It makes a delicious crunchy cereal with a little almond milk poured on top. Or just eat as a snack! This crunchy granola is perfect to give as a tasty food gift as well.
I remember the first time I learned I could make granola at home from my college roommate (a home-economics major of course). Like actually make granola in my own kitchen! That was a foreign to me back then as making a cake from scratch. (We did that too lol.) And the best part was? It was so easy! Just combine a few ingredients, spread it all out on a sheet pan and bake.
Since then, I’ve conducted many tasty granola experiments – adding a little of this and a little of that! I hope you enjoy this delicious, crunchy, homemade version of granola with cashews and coconut.
For some more easy, tasty, vegan snacks try my Peanut Butter Banana Rolls-Ups, Easy Mini Calzone Pizza Dippers, or one of my Easy Vegan Brownies.
To make this crunchy granola recipe you will need:
(There is a handy printable recipe card below, if you continue scrolling. On this recipe card you will find exact measurements and directions. Please read through the following tips section to learn more about making homemade granola.)
- old fashioned/rolled oats (do not use quick oats or steel cut)
- this recipe can be made gluten-free with certified gluten-free ingredients like these oats (affiliate link)
- raw cashews (see note below about using roasted cashews)
- flaked coconut
- brown sugar (can substitute in coconut sugar)
- light tasting oil of choice – I like avocado oil or a light olive oil
- ground ginger and sea salt
- You will also need a large cookie sheet and parchment paper or silicone baking mat.
How do you make granola from scratch?
Start by chopping the cashews into smallish pieces. You still want your granola to be chunky. So cut each cashew in approximate thirds.
Can I use roasted cashews?
It’s best to use raw cashews because they will roast while in the oven and might get too bitter with cooking if you start with already roasted nuts. If you are unable to find raw cashews and will be using roasted cashews, add them in and stir around half-way through cooking.
Next, add all dry ingredients into a large bowl.
Add in the water and toss around to evenly moisten. Then add the oil and continue to toss and evenly distribute.
Cooking the homemade granola
Turn the moistened granola onto a large cookie sheep lined with parchment or a silicone mat. Spread evenly and into a single layer (as much as possible.)
Cook low and slow – at 275°. After 25 minutes take your pan out of the oven, give the granola a stir and redistribute the pieces from outside to center and center to the outside edges.
Put the pan back in for another 20-30 minutes but take it out and stir it around a few times. You’ll know your granola is done when it is golden brown.
Is homemade granola healthy for you?
Well… this depends on your idea of “healthy”. This recipe does contain oil – almost one Tablespoon per serving.
And the serving size? Well, each serving is a measly one-half cup. So be careful and enjoy this crunchy granola – but moderately!
Serve with a little almond milk and berries or sprinkle over yogurt. Just watch your portions!
How long does granola last?
I’ll be honest here. We’ve never really been able to put this to the test in my household. It never lasts that long! Seal it up in an airtight container and it should last up to a month.
- serve over yogurt
- use as cereal with a little almond milk
- makes a great snack
- give as a cute food gift
And now for the recipe!
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Crunchy Granola Recipe with Cashews and Coconut
- 1 ½ cup cashews raw
- 4 cups oats old fashioned rolled oats
- 1/3 cup brown sugar packed
- 1 cup coconut sweetened, flaked, and untoasted
- 1/2 teaspoon ginger ground
- 1/4 teaspoon salt
- 1/2 cup oil
- 1/4 cup water
- Preheat oven to 275°
- Line a cookie sheet with parchment paper or a silicone mat.
- Chop raw cashews into smaller pieces - roughly into thirds.
- Put all dry ingredients: chopped cashews, rolled oats, flaked coconut, ground ginger,and salt into a large bowl and mix well with a large spoon or tongs.
- Add water and toss until evenly distributed.
- Add oil of choice and toss well. All pieces should be evenly moistened.
- Pour granola mixture onto your prepared cookie sheet and evely spread into a single layer as much as possible. Do NOT press down. You don't want big clumps pressed together.
- Bake in preheated oven (275°) for 25 minutes. Take out and stir and flip around to redistribute pieces, moving side portions toward the center and center pieces out to the sides.
- Put back into oven and continue baking for another 30-40 minutes. BUT taking out again every 10 minutes to stir and check. The granola should be a darkish golden brown. Pay particular attention to the sides and don't allow to get overcooked.
- Remove from oven and allow to cool completely before storing in an airtight container. Store up to 1 month.
- If granola starts to loose it's crisp quality, put back in a barely warmed oven (250°) for 20-30 minutes, checking and stirring.
- Serving size is 1/2 cup.
- Use old-fashioned rolled oats - not quick or instant oats.
- Cashew nuts should be raw - not toasted. If you are only able to find roasted cashews then wait until the last ten minutes of cooking to stir in.
- Coconut can be sweetened or unsweetened depending on personal preference.
- Coconut should NOT be toasted first.
- Use any light tasting oil of choice. I like avocado oil. Today I used a lighter tasting olive oil.
- This recipe makes 10 one-half cup servings.