If you love granola raise your hand 🙋♀️I know for sure I do and that's why I made this big batch of toasted coconut and cashew granola with oats & dried cranberries. It's healthy, it's gluten-free and is super easy to make. Sounds good? If yes scroll down and get the recipe friends!
This granola is simply the best!
Partly because it's super quick and easy to make, with ingredients you probably already have in your pantry. Also, it's packed full of fiber and it's not overly sweet, with the exception of a little bit of coconut sugar. But mostly because it's super crunchy and easy to customize with whatever ingredients you like best.
What you need to make granola
- Oats: I used old-fashioned rolled oats because they are a bit more flakey and cook faster. If making this recipe gluten-free, make sure you are using certified GF oats.
- Nuts: I love using slivered almonds in my granola. But feel free to replace them with your favorite nuts and seeds (like pumpkin seeds or pecans).
- Dried fruits: Think dried cranberries, raisins or even chopped up apricots. Just mix and match whatever suits your taste best.
- Melted coconut oil: Or your preferred kind of oil. (the coconut oil smells amazing tho)
- Spices: Ground cinnamon, salt, vanilla extract to flavor the granola.
- Sweetener: I used coconut sugar in this recipe, but you can use maple syrup or even leave it out if you'd like your granola to be sugar-free.
- Coconut flakes: or shredded coconut, or omit the coconut altogether.
How to make toasted coconut and cashew granola
- Toss together most of the dry ingredients: Oats, almonds, coconut sugar, and the spices. Keep the coconut and dried cranberries for later.
- Add the wet ingredients: Whisk together the melted coconut oil and vanilla (if you're using maple syrup or other liquid sweeteners this is the time to add it in). Then drizzle it over the dry ingredients and give everything a good toss until it's evenly mixed. Spread the mixture evenly on a large parchment-covered baking sheet.
- Let the mixture bake at 200°C for about 15 minutes. Then remove from the oven and give the mixture a good stir.
- Add: dried cranberries and the coconut flakes and pop it back in the oven for 5 more minutes, keeping a close eye on the coconut so it doesn't burn.
- Let the granola cool: wait about half an hour, or until the granola has completely cooled to room temperature. Store the granola in an airtight container for up to a month.
- Enjoy! You can serve the granola right away with some coconut milk, top your yogurt with or simply eat it as it is!
So guys there you have it! Crunchy, healthy, vegan granola to sweeten up your mornings each and every day!
More healthy breakfast ideas to try:
I love to see all your yummy creations! ♥️
Toasted Coconut & Cashew Granola
- 4 cups oats
- 1 cup cashews
- half a cup silvered almonds
- 1 cup unsweetened coconut flakes
- half a cup dried cranberries
- 6 tablespoons coconut oil
- 5 tablespoons coconut sugar
- 2 teaspoons vanilla extract
- Preheat oven to 200°C. Line a large baking sheet with parchment paper, and set aside.
- In a large mixing bowl, stir together the oats, the almonds, the cashews, the coconut sugar.
- In a seperate mixing bowl, stir together the melted coconut oil and the vanilla extract. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
- Spread the granola out evenly on the prepared baking sheet. Bake for 15 minutes, stirring once halfway through. Then remove from the oven, add the coconut flakes and dried cranberries, and give the mixture a good stir. Bake for 5 more minutes until the granola is lightly toasted and golden.
- Remove from the oven and let it cool until the granola reaches room temperature.
- Serve immediately or store in an airtight container for up to 1 month.
- If making this recipe gluten-free, make sure to use certified gluten-free oats.
- You can substitute the almonds and cashews with any king of nuts you prefer (pecans, walnuts, etc.)
- You can play around and add chocolate chips if feeling fancy.