Description
Enjoy the delightful crunch of homemade cashew butter granola. Easy to make and versatile, it’s perfect for breakfast or as a satisfying snack.
Ingredients
- 1/2 cup (140 g) natural cashew butter (unsalted)
- 1/4 cup (60 ml) maple syrup
- 2 tablespoons (30 ml) melted coconut oil
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 cups (220 g) old-fashioned rolled oats, gluten-free if necessary
Instructions
- Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper or a silicone mat. Set it aside.
- In a large mixing bowl, whisk together the cashew butter, maple syrup, melted coconut oil, ground cinnamon, vanilla extract, and sea salt. Make sure to thoroughly combine the ingredients until you have a smooth and creamy mixture.
- Add the rolled oats to the bowl and gently fold them into the cashew butter mixture using a spatula. Ensure that every oat is evenly coated with the blend. Take your time to do this properly.
- Spread the granola mixture evenly onto the prepared baking sheet, creating a flat layer. If your baking sheet is too small for the entire batch, you can use two trays instead.
- Place the baking sheet in the preheated oven and bake for 10 minutes. Afterward, carefully remove the baking sheet from the oven and give the granola a gentle stir. This will promote even browning and prevent any pieces from burning. Return the baking sheet to the oven and continue baking for an additional 5-10 minutes, or until the granola turns a beautiful golden brown. Keep a close eye on it to prevent burning or over-browning.
- Once done, take the baking sheet out of the oven. The granola may still be slightly soft, but it will firm up as it cools. Allow the granola to cool completely on the sheet. If you prefer crunchy clusters of oats, avoid stirring the granola while it cools. However, if you prefer a looser texture, you can stir it during the cooling process.
Notes
To store cashew butter granola and maintain its freshness, allow it to cool completely before transferring it into an airtight container, and store it in a cool, dry place at room temperature.
If your granola didn’t crisp up because it was removed from the oven too early, simply place it back in the oven for a few more minutes of baking.
Check out the recipe post for ideas on how to modify the recipe and serving suggestions.
The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Granola
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 257 kcal
- Sugar: 7 g
- Sodium: 76.8 mg
- Fat: 13.2 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 28.7 g
- Fiber: 3.5 g
- Protein: 7.3 g
- Cholesterol: 0 mg
Keywords: homemade, cashew but granola, vegan, healthy, gluten-free, easy, quick, diy