I’m having a massive granola moment right now.
Seriously — I’m finishing off a bag as I type, spooning it into yogurt with strawberries and cashew milk. I blame the cashew phase I’m in. One spoonful turns into three. Why is portion control so impossible with granola?
At least this feels healthier than the bacon tortilla chips I keep craving. In a moment of weakness I might even choose granola over chips, which is saying something.
Who am I? What happened to me?
This is how much I love it right now. THIS MUCH.
Granola and I go through phases. Sometimes I avoid it because it feels too calorie-dense to justify. Other times I snap and want every crunchy bite loaded with chocolate chunks, coconut flakes, honey and butter. Right now I’m very much in the latter camp.
Yep, this is where I am.
I tried to adapt a stovetop granola approach for this cashew butter version but it didn’t hold up — the oven method won. It toasts everything evenly and avoids any cashew-butter mishaps. Multiple test runs and way too many tasting bowls confirmed it.
Granola testing: accomplished. Photos on the blue board: abundant. Consumption: ongoing.
Based on past behavior, I expect to be over it in about four days. But until then: all the granola.
This version is a slightly soft-baked granola — not chewy like a bar, but softer than many recipes because of a generous drizzle of cashew butter. It features two kinds of oats, plenty of flaked coconut, and whole roasted cashews. A touch of maple syrup balances the sweetness (cashew butter can be a bit sweeter than almond or peanut butter) and a little coconut oil helps everything bind and brown.
It’s easily my current favorite breakfast snack. Imagine a cashew milk and cashew butter smoothie topped with this granola. Yes please — make that a thing.
Cashew Butter Granola
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Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup quick cook oats
- 1 cup unsweetened flaked coconut
- 1 cup roasted salted cashews (some chopped, some whole)
- 3/4 cup cashew butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
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In a large bowl, combine the rolled oats, quick-cook oats, flaked coconut and cashews.
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In a small saucepan, gently warm the cashew butter, coconut oil and maple syrup over low heat until smooth and the oil is melted.
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Pour the cashew butter mixture over the oat mixture and toss well to coat evenly. For best coverage, use your hands to work the mixture so every piece is coated.
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Spread the mixture in an even layer on the prepared baking sheet. Bake for 15 minutes, stir, then bake another 15 minutes. Stir again and bake for an additional 15–20 minutes, stirring every few minutes, until golden and toasted.
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Remove from the oven and let cool completely, about an hour. The granola will harden as it cools; break it into clusters and store in an airtight container. It keeps well for a week or two.
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This is my summer, right here.