Homemade granola is one of the easiest, healthiest ways to create delicious breakfasts and snacks using jumbo cashews. Whatever your personal or dietary preferences, we’re sure that once you try these granola recipes, you’ll want to put them on everything. You won’t go back to buying pre-packaged granola ever again. The best part about these recipes? They’re healthy, easy, and you can tailor them to your exact preferences. Don’t like honey? Leave it out! Really love coconut? Add double. Whatever your preference, we think you’ll love the recipes below featuring jumbo cashews and all the recommendations on how to use them in your daily life.
While oats are naturally gluten-free, they are often processed in facilities that also process gluten and with other gluten-containing items. These recipes are gluten-free, but if you have a gluten sensitivity or allergy, make sure you are using certified gluten-free ingredients.
Preheat your oven to 350 F. Combine all the oats, almonds, raw cashews, seeds, and coconut flakes into a large mixing bowl. In a separate bowl, melt together the coconut oil, maple syrup, vanilla, and salt. Pour the wet ingredients over the dry ingredients in the large bowl and mix well. Place ingredients on a non-stick rimmed baking sheet. Put the baking sheet in the oven and bake for 15-20 minutes to allow for even browning. Stir the granola every 5-7 minutes to prevent burning. Remove the pan from the oven and let cool completely before serving or storing in an airtight jar.
This granola is a crispy, crunchy, seedy granola that is more loose than clumpy. It makes for great toppings on yogurt, smoothie bowls, or even homemade “nice cream.” It can also make a fantastic cereal with milk. We think you’ll end up sprinkling it on everything.
Our favorite way to eat this is sprinkled over banana “nice” cream as a delicious dessert treat.
Banana “nice” cream is a quick, delicious, healthy, and vegan way to enjoy a frosty treat for dessert without the dairy and calories that traditional ice cream brings. In order to make this delicious dish, you really only need two ingredients: frozen, ripe bananas and a plant-based milk of your choice. That’s it! If you want to jazz up your “nice” cream with additional flavors and fruits, go for it- it’s all up to you.
In a high-speed blender or food processor, add the ingredients and blend until smooth. Add liquid if needed. We typically need to use a tamper in the blender in order to get everything blended properly.
If you’re into sweet, sticky chunks of granola, this is the recipe for you. The key to a more traditionally clumpy granola with the chunks of sweetness from spiced syrups and dried fruits is to bake the granola at a lower temperature for much longer, and to press the mixture into a compact baking brick so that it dries out and bakes in a large brick that can be broken apart into smaller chunks later.
Preheat your oven to 300 F. Combine all dry ingredients into a large mixing bowl. Gently melt wet ingredients together in a smaller bowl, whisking to combine. Add the wet ingredients to the dry ingredients and fold together. Transfer the mixture to a greased or lined baking sheet. Press down to a compact mixture on a baking sheet. Bake for 30 to 40 minutes until golden brown and aromatic. Once cooled completely, crumble into chunks and store in an airtight container.
Our favorite way to eat this chunky, sweet granola is with your favorite yogurt and fresh fruit!
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