Cashew Butter Granola.
Having a HUGE granola moment right now.
In fact, it’s so huge that as I type this, I’m finishing off a bag with some yogurt and strawberries and cashew milk, which may also be contributing to the cashew phase that I’m in. Even if I can put a serving size on one spoon. Whyyyy.
The only saving grace is that it’s better than the bacon tortilla chips I really want to be eating. And I may choose the granola over the chips in a moment of desperation.
Who is this person and what have I done with myself?
That’s how much I’m loving on it right now. THISMUCH.
We go through love and hate periods, granola and I. Sometimes I don’t care about it at all. I think that it’s too calorie dense to be *worth it* and there isn’t a flavor that could change my mind.
Then, I snap. And I want all the crunchy bits with chocolate chunks and coconut flakes and melted honey and butter. Don’t you?!?
That’s right now, if you couldn’t tell.
I tried SO hard to make this another stovetop granola recipe, but it just flopped with the cashew butter. I guess that it KIND of worked, but the traditional oven method definitely is the better option. And toasts it all up evenly without any cashew butter casualties.
I only know this after multiples test runs and tons of tastes. You don’t even want to know how many bowls of granola I made on my blue photo board.
Granola consumption for daysss.
According to my past behavior, I will become sick of this in 4.67 days.
This is a bit of a soft baked granola. Not incredibly soft, but softer than some of my other versions due to the heavy-handed drizzle of cashew butter.
It also has two kinds of oats, tons of flaked coconut and whole roasted cashews. Finishing it off is just a touch of maple syrup – because I find that the cashew butter itself is slightly sweeter than almond or peanut butter – and some coconut oil. It’s my most favorite thing right now out of all the favorite things.
Can I have a cashew milk and cashew butter smoothie with cashew granola on top? Let’s make it a thing.
Cashew Butter Granola
- 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
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut and cashews.
- In a saucepan, stir together the cashew butter, coconut oil and syrup. Heat over low heat until warm and the coconut oil is melted.
- Pour the cashew butter mixture into the oats and stir well, tossing to coat until evenly dispersed. I like to mix it with my hands to really make every piece wet with the cashew butter.
- Spread evenly on the baking sheet in one layer. Bake for 15 minutes, toss and then bake for 15 minutes more. Toss again, then bake for about 15 to 20 more minutes, stirring every 3 minutes or so until the mixture is golden.
- Remove from the oven and set aside to cool for about an hour. After the hour the granola should be hardened – this is when you can break it into clumps and pieces. Eat as desired. Store in an airtight container – this stays good for a week or two!
Did you make this recipe?
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35 Comments on “Cashew Butter Granola.”
Ok, it’s the way you cut those Kiwi’s that has my head swooning with delight right now. It just made me happy and it’s not even 7 a.m. here yet, a tough accomplishment with zero caffeine on me. My 4 year old (who gave herself a pixie cut yesterday….I know..I know…I’m not getting nominated as mother of the year here) is going to LOVE this. She loves cashews and fruit and this is a big win!
I feel like my whole live has been a cashew nut moment! My absolute favorite nut, this sounds like a winner!
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HA! I’m totally on the granola train, too. Ever since I started eating the Blissful Eats granola, it’s pretty much all I want morning, noon, and night. Cashew butter sounds like an amazing addition, and I’m absolutely trying this the next time I have cashew butter in the fridge!
Have you seen that Trader Joe’s has new coconut cashews? They are incredible! They’ve got me inspired, but I just don’t know what I want to make yet with coconut + cashew, but it might just be this granola. I’m in love with the combo!
Hmmm…cashew butter! One of my faves. I’ve been snacking on SO many cashews lately! And they make the best nut milk (—> worst word).
Ahhh I go through granola phases too – and right now, im SO stinking in love with it . Sadly my batch finished last night — heh, just in the nick of time for this recipe :)
gah I SO get into granola moments too! my recent addiction is this random brand that makes an almond basil honey granola (small batch in NYC only, but soooo amazing) with strawberries, pistachios, a splash of almond milk, and some honey :)
I’m allllll about the granola right now, especially since hot things are not my jam when it’s warmer outside! Also, cashew butter is amazing, but how did I not think to put it with granola? GENIUS. Also, love that background, I usually don’t gravitate to colored backgrounds but that one photographs so beautifully!
Anything with cashews is great, but this is spectacular! I love that it can be easily made into a vegan version too. Thanks!
This looks SO SO good. Quick question – why do you use a combination of oats? I don’t ever buy the quick cooking kind, but I’m curious… do they provide a different texture?
Jessica, taking into consideration fact, that the cashews stand out from among other nuts with the highest magnesium, phosphorus, iron, zinc and copper content I think you would be forgiven if you even have them in every meal! ;)
Cashew butter…okay, and granola are my weakness!
I am obsessed with cashew butter at the moment. I’ve been using it sweet and savory dishes all over the place. I adore homemade granola. It’s one of the only sweet things where nuts are allowed (in my world).
I am so head over heels for kiwis cut like this!!! I recently destroyed a half dozen or so kiwis trying to make them resemble a shape like these lol
In other news, I like softer granola because it’s more reminiscent of a cookie. YUMMMMM.
Oh man, SO HAPPY you’re on a granola kick!! This sounds awesome!!
I always know that your recipes are going to be delicious because you put in all of the time and hardwork to taste test them!
This is a little sweet for my taste and the bars fall apart if not eaten almost right out of the ‘frig. I’ve made it with less honey and will try maple syrup, as suggested below. Really like this recipe if I could get it to stick together out of the ‘frig.
Thanks for sharing Jessica!
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Thanks so much!
Just pinned. Definitely making a batch this weekend.
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hey girl this looks amazing! Yummy!
This looks very delicious. Thanks for sharing. Continue the great work!
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Ohhh, a cashew milk and butter smoothie with this granola on top would be heaven! Yes, let it be a thing! I haven’t had cashew milk or butter in a while but I used to make a really thick cashew cream to use as coffee creamer and it was really good so a smoothie would be awesome.
I’m speechless! Totally adding this to my breakfast rotation! <3
I’m loving any sort of twist on granola these days – this looks fabulous! I eat so many almonds that I always forget about cashews, but I totally need to go buy some today!!
Amazing health bowl!! But what catches the eyes of the reader first and foremost is the cut on those beautiful fresh kiwis. You are definitely an art person.
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Made this last night for breakfast/lunches this week! I ended up making my own cashew butter as well because it was $10.99 for a small jar (!!!) at the store. Mind you, I probably paid the same price to purchase the cashews, but I think I ended up with about 1.5x as much cashew butter. Cashews are SO expensive! But so delicious. So addictive!
I totally cut my kiwis like you did too. OBSESSED. Question…do you eat the furries on the kiwis? I think you can, but I never do. I slice the skin off of my kiwis then cut accordingly.
Love the granola…I’ll probably eat all of it in a shorter time frame than I should. Next time I’ll probably add a little more maple syrup to up the sweetness (I’m not an overly “sweet” person, but I think this recipe would taste great with a little extra sweetness), but other than that, yummy yummy yummy.
*searches your blog for more granola recipes*
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I can’t eat coconut because I have an ileostomy from ulcerative colitis and must adhere to low fiber options to avoid blockages so I’m looking for suggestions on replacement options. This sounds good and I would like to give it a try. Thanks!
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