Homemade granola was one of the first recipes I ever posted on LMS. It’s an old standby that has served me well, and one that I know I’ll go back to time and time again because it lends itself so well to riffs and variations. Recently, I took a slight departure from the OG and landed on something too good to not share. This Coconut Cashew Granola is what I can’t get enough of these days.
Coconut oil replaces the olive oil in the old recipe, and sweet flakes of roasted coconut chips, almond slivers, and buttery cashews are all the add-ins this granola needs. If you’re into big chunky clusters of granola (um chea, who isn’t?), you’re in for a treat. I’ve picked up a few secrets on how to get chunky granola and I’m sharing them with you today! Yayyy, granola chunks! Yeah, real granola has a little sumpthin sumpthin you can grab on to. That’s right, I took it there.
So, even though you may not think you need another granola recipe, you’re wrong. You need this one. It tastes like warm, healthy, golden sunshine, for breakfast. Doesn’t that sound like something you need in your life?
The coconut cashew combination is winning for me right now. What are some of your favorite granola add-ins?
Chunky clusters of granola, full of roasted coconut chips, almond slivers, and buttery cashews...so good, you’ll be snacking on this well past breakfast.
- 4 cups old fashioned rolled oats
- 1 cup cashews, roughly chopped
- ½ cup sliced almonds
- ½ cup packed brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup coconut oil, warmed
- ¼ cup honey
- 1 teaspoon vanilla
- 2 egg whites
- ¾ cup coconut chips (one 2 oz. bag of Trader Joe’s Roasted Coconut Chips)
- Preheat oven to 300 degrees F.
- In a large bowl, mix together the oats, nuts, brown sugar, salt and cinnamon.
- In a liquid measuring cup, stir together the coconut oil, honey, and vanilla. Pour this over the oat mixture. Mix together by hand, making sure everything is evenly coated.
- In a small mixing bowl, whisk up the egg whites to soft peaks, and fold them into the granola.
- Spread granola on a parchment paper-lined baking sheet. Bake for 20 minutes. Stir, rotate the pan, and bake for another 15 minutes or so, until your granola is toasted golden.
- Scatter the coconut chips on top, and allow the granola to cool completely before breaking it up and transferring to an air-tight container. Letting the granola cool completely before touching it is important (it helps keep the clusters chunky), so paws off!
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!