Crunchy Granola Recipe with Cashews and Coconut
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, as a cereal with a little almond milk poured on top, or eaten as a snack. This crunchy granola is perfect to give as a tasty food gift as well.
- 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.
Calories: 385kcal | Carbohydrates: 36g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Sodium: 66mg | Potassium: 283mg | Fiber: 5g | Sugar: 9g | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg