I’m having a huge granola moment right now.
It’s so intense that as I type this I’m finishing a bag with yogurt, strawberries and cashew milk — which may explain the current cashew obsession. Even if I try to limit myself to one spoonful, it never quite works. Why is granola so convincing?
The one consolation is that this feels healthier than the bacon tortilla chips I keep craving. In a moment of weakness I might pick the granola over the chips — and honestly, that’s a win.
Who is this person and what have I done with myself?
That’s how much I’m loving it right now. THIS MUCH.
Granola and I have a complicated relationship. Sometimes I avoid it entirely because it feels too calorie-dense to be worth it. Other times I snap and want every crunchy bit — chocolate chunks, coconut flakes, melted honey and butter — all at once. Right now I’m very much in the snap phase.
There was a failed attempt to make this on the stovetop — I tried adapting another stovetop granola recipe, but the cashew butter didn’t behave. It kind of worked, but the oven method definitely gives a better, even toast and avoids cashew-butter mishaps.
I learned that only after several test runs and a lot of tasting. You don’t want to know how many bowls of granola ended up on my blue photo board.
Granola consumption for days. Based on past behavior, I’ll likely be over it in about 4.67 days.
This recipe makes a softer baked granola than some of my other versions — not mushy, but noticeably more tender because of the generous drizzle of cashew butter. It blends two kinds of oats with plenty of flaked coconut and whole roasted cashews. A touch of maple syrup balances the flavor, and a bit of coconut oil helps the texture and toasting. The cashew butter itself is a bit sweeter than other nut butters, so only a little sweetener is needed. Right now it’s easily one of my favorite things.
Imagine a cashew milk and cashew butter smoothie topped with this cashew granola. That would be the ultimate cashew trio. Let’s make it a thing.
Cashew Butter Granola
Yield:
4
to 5 cups 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, stir together the old-fashioned oats, quick oats, flaked coconut and cashews.
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In a small saucepan over low heat, combine the cashew butter, coconut oil and maple syrup. Warm until the coconut oil melts and the mixture is smooth.
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Pour the cashew butter mixture over the oats and stir well, tossing to coat evenly. Mixing with your hands helps ensure every piece is covered.
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Spread the mixture in an even layer on the prepared baking sheet. Bake for 15 minutes, toss, then bake another 15 minutes. Toss again, then bake for 15–20 more minutes, stirring every few minutes, until golden and toasted.
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Remove from the oven and let cool for about an hour. As it cools the granola will harden and can be broken into clumps. Store in an airtight container; it keeps well for a week or two.
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