Cashew Coconut Granola

A Homemade Granola That Crunches and Satisfies

I’ve made a lot of granola over the years, but this cashew coconut combo is one I keep coming back to. The toasted coconut chips get crispy and golden, while the cashew butter coats every oat in a rich, nutty flavor. The best part? It turns into big, satisfying clusters that are perfect for snacking straight from the jar.

Why You’ll Love This Homemade Granola

• It’s a cinch to pull together, just mix dry ingredients, stir in the wet, and bake.
• The combination of cashew butter and coconut oil gives it a deep, toasty flavor that store-bought granola can’t match.
• You can easily make it gluten-free by using certified gluten-free oats.

Key Ingredients for This Coconut Cashew Granola

• Old-fashioned oats, They provide the hearty base and best texture for clusters. For a gluten-free version, use certified gluten-free oats.
• Cashew butter, It adds a creamy nuttiness that binds the granola. Stir it well before measuring because natural nut butters separate. You can substitute almond butter or peanut butter.
• Unsweetened coconut chips, These large, flat coconut pieces toast beautifully and add a chewy, tropical flavor. Shredded coconut can be used but it won’t give the same texture.

Kitchen Tools for Easy Homemade Granola

• Large rimmed baking sheet, helps spread the granola in an even layer for consistent browning.
• Silpat baking mat or parchment paper, prevents sticking and makes cleanup a breeze.
• Medium microwave-safe bowl, for melting the cashew butter and coconut oil together.
• Large mixing bowl, for combining the dry ingredients.

Tips for Perfect Crunchy Granola Clusters

For the best clusters, don’t stir the granola while it’s cooling. Let it sit on the baking sheet until completely cool, then break it into chunks. Also, make sure your cashew butter is well stirred before measuring, natural cashew butter can separate, and you want a consistent coating. If your coconut oil is solid, gently melt it before combining with the cashew butter to ensure a smooth mixture.

How to Get Big Clusters in Your Granola

For chunky clusters, press the granola down firmly on the baking sheet before baking. Don’t stir it at all during the first 20 minutes. After stirring halfway, gently press it back down again. The key is to resist the urge to break it up while it’s still warm, let it cool completely on the pan, then break it into pieces of your desired size.

Easy Swaps and Twists for Cashew Coconut Granola

If you’re out of cashew butter, almond butter or peanut butter work just as well. For a nut-free version, use sunflower seed butter and skip the cashews, adding extra pepitas or sunflower seeds instead. You can also play with the mix-ins: dried cranberries or chopped apricots stirred in after baking add a tart pop. Want it extra coconutty? Use toasted coconut flakes on top before baking.

Delicious Ways to Enjoy This Granola

Spoon it over thick Greek yogurt with fresh berries for a quick breakfast. It’s also fantastic on top of acai bowls or smoothie bowls for extra crunch. For a simple snack, grab a handful straight from the jar, I dare you to stop at one. You can even layer it with yogurt and fruit in a mason jar for a portable parfait.

How to Store Homemade Granola to Keep It Fresh

Once the granola is completely cool, transfer it to airtight jars or containers. Keep it in a cool, dry pantry for up to 1 month. A glass jar with a tight lid works perfectly, plus it looks pretty on the counter. Avoid storing it in the fridge, as moisture can make it lose its crunch.

How to Freeze Homemade Granola for Later

This granola freezes beautifully. Once it’s completely cool, transfer it to a freezer-safe bag or container, pressing out as much air as possible. It will keep for up to 3 months. No need to thaw, just scoop straight from the freezer and sprinkle over yogurt or eat as a snack.

Cashew Coconut Granola FAQs