Coconut Cashew Granola

When I was little, my dad would make batches of granola and hide them under my bed so my mom wouldn't eat it all. In retrospect, I was part of a ploy to prevent my mother from eating the delectable crunchy goodness that is granola. But there is little I can do now, except make my own granola and not hide it from those I love. 

This recipe is perfectly sweet, crunchy and has just enough cashew richness to make it the ideal topping for yogurt, a breakfast treat on its own, or the object of a midnight family theft. 

Coconut Cashew Granola


  • 3 cups oats

  • 1 cup unsweetened coconut flakes

  • 1 cup cashews and almond chopped (or nut of your choice)

  • 3 tbsp sugar

  • 1/2 tsp salt

  • 1/3 cup grapeseed oil or lightly flavored oil of your preference

  • 2/3 cup agave nectar

  • 1 tsp maple extract

  • 1 tsp vanilla extract


  1. Preheat oven to 325 F. Line 2 cooking trays with parchment paper, tin foil or Silpats.

  2. Combine the oats, coconut flakes, cashews, sugar, and salt in a large bowl.

  3. In a saucepan or microwavable bowl, warm the oil and nectar until combined. Remove from heat and stir in the vanilla and maple extract.

  4. Spread granola evenly on the two cookie trays.

  5. Cook at 325 F for 25-30 minutes, rotating pans after 15 minutes. (If you don’t stir at this point, you will get more clusters. However, if your oven heats unevenly, I would stir the granola when you rotate so it evenly browns.)

  6. Remove when golden brown and allow to cool. Store in airtight container or freeze for longer shelf life.


Adapted from Minimalist Baker.