Ingredients for Cashew Almond Coconut Granola
- 4 cups rolled oats
- 1 cup slivered almonds
- 1 cup whole cashews
- 1 cup unsweetened shredded coconut
- ½ cup packed light brown sugar
- ½ cup pure maple syrup
- Vegetable Oil
- ½ teaspoon salt
- 1 cup chopped dates (or other dried fruit)
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How to Make Cashew Almond Coconut Granola
- Preheat oven to 250°F (120°C).
- In a large bowl, combine 4 cups rolled oats, 1 cup cashews (chopped), 1 cup almonds (chopped), 1 cup unsweetened shredded coconut, and ½ cup packed light brown sugar.
- In a separate bowl, whisk together ½ cup maple syrup, ¼ cup melted coconut oil, and ½ teaspoon salt.
- Pour the wet ingredients over the dry ingredients and stir until evenly combined. The mixture will be slightly wet.
- Line two large rimmed baking sheets with parchment paper. Spread the granola mixture evenly onto the prepared baking sheets.
- Bake for 60-75 minutes, stirring every 20 minutes, until golden brown and crispy. Keep a close eye on it after 60 minutes to prevent burning.
- Remove from oven and let cool completely on the baking sheets. This allows it to crisp up further.
- Once completely cool, transfer the granola to a large bowl. Add 1 cup chopped dates (or your preferred dried fruit) and stir gently to combine.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
50g
Fat
26g
Carbs
14g
