I don't have cashew butter, help?

You could use an alternative nut butter like peanut butter, almond butter or sunflower seed butter. OR best option, follow the instructions in the recipe notes to whip up your own cashew butter.

Can I use a different oil besides coconut oil?

You can! Avocado oil or light olive oil work too.

Do I have to use both types of oats?

The combo of quick oats + rolled oats does create a more clustery experience. However, the recipe will still be delicious if you use 100% rolled oats.

What could I use instead of maple syrup?

You can use brown sugar or honey.

How long does this granola last?

It’ll keep in a sealed container at room temperature for about a month, or you can stash it in the freezer in an airtight freezer bag for up to four months.

I don't like coconut, can I omit the flaked coconut?

Yep, you can omit the coconut and the recipe will still turn out fabulous.

Can I add other nuts and seeds?

Feel free to add several tablespoons of ground flaxseed, hemp hearts, chia seeds, pepitas, sunflower seeds or any other fun nutrition boosters you enjoy. I wouldn't add more than an additional ½ cup or it may affect the liquid-to-dry ingredient ratios.

Clustery and Irresistible Cashew Butter Granola Recipe

Description

This easy homemade cashew granola is salty-sweet, crunchy, naturally gluten-free, and perfect for snacking or breakfast.

Ingredients

Units Scale

1 1/2 cups rolled oats
1 1/2 cups minute oats
1 cup raw cashews
1 cup unsweetened flaked coconut
1 teaspoon cinnamon
1 teaspoon fine sea salt
1/2 cup coconut oil
1/2 cup cashew butter
1/2 cup maple syrup
1 teaspoon vanilla extract
1.2 oz bag freeze-dried raspberries or strawberries

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Instructions

Prep: Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Dry ingredients: Use a knife to chop the cashews 1 or 2 times. You can also use your hands to break them apart a little; you still want pretty large chunks of cashews. Combine 1 ½ cups rolled oats, 1 ½ cups minute oats, 1 cup cashews,1 cup coconut, 1 teaspoon cinnamon and 1 teaspoon salt in a large bowl and toss to combine.
Wet ingredients: In a small saucepan over medium-low heat, melt together ½ cup coconut oil, ½ cup cashew butter, ½ cup maple syrup and 1 teaspoon vanilla extract and whisk until smooth and creamy.
Combine: Pour the wet ingredients into the dry ingredients and stir until very well combined and everything is moistened. Dump granola mixture on the prepared pan and press it firmly into a thin, even, flat layer.
Bake: Bake for 25-27 minutes. For the best chunks/clusters, do not stir.
Cool: Remove from the oven and immediately sprinkle on freeze-dried berries, pressing them gently into the mixture. Allow to cool COMPLETELY. I know, I know, it’s hard. Then break up into the most glorious clusters and store in an airtight container in the pantry for up to a month or in the freezer for up to 4 months.

Notes

Cashew Butter: if you don’t have cashew butter but you do have cashews and a food processor, it is so easy to make! Add 2-3 cups of roasted cashews (make sure they’re roasted) to a food processor. Blend for 5-8 minutes, scraping down the sides as needed, until smooth and creamy. Add a pinch of salt if desired. The longer you process the drippier the nut butter, so be patient!

Refer to the above blog post for step-by-step photos, expert tips, and answers to frequently asked questions!

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Nutrition

Serving Size: 1/3 cup
Calories: 214
Sugar: 5.3 g
Sodium: 114.6 mg
Fat: 13.1 g
Carbohydrates: 19.5 g
Fiber: 2.5 g
Protein: 4 g
Cholesterol: 0 mg