Best Cashew Almond Coconut Granola Recipes

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

COCONUT ALMOND CLUSTER GRANOLA

Steps:

• Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
• In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
• In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
• Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
• Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.

CASHEW, ALMOND, COCONUT GRANOLA!

Steps:

• Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
• In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
• Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Bake in one or two large rimmed baking sheets, spreading out into an even layer on each sheet.
• Bake for 1 hour and 15 minutes, stirring occasionally, until golden.
• Remove from the oven and transfer into a large bowl, breaking up the clumps. Add the dried fruit and mix until evenly distributed.
• Store in an airtight container.

LOW CARB COCONUT ALMOND GRANOLA

Steps:

• Melt the coconut oil in the microwave in a large bowl.
• Add the rest of the ingredients and mix thoroughly.
• Spread out on a baking sheet in one layer.
• Bake in a 350 degree oven for 10-15 minutes, stirring halfway.
• Remove from the oven and let it rest so it will get crunchy.
• Serving size is 1/3 C.

TOASTED-COCONUT GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
• Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

ALMOND/WALNUT-COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, stir together oats, nuts, coconut, sunflower seeds and salt.
• In a small saucepan melt butter with honey over low heat, stirring constantly.
• Pour butter mixture over oat mixture and stir until well combined.
• In a large jelly-roll pan that has been sprayed with Pam, spread granola evenly.
• Bake in middle of oven, stirring halfway through backing- approximately.
• 20 minutes.
• Cool granola in pan on a rack and stir in dried fruit.
• Can be kept in an airtight container at cool room temperature up to 2 weeks.