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.
Recipe Source: LickMySpoon.com.
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