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.
- 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!
this is my summer, right up there.