Cashew Butter Granola, with no refined sugar to start your day!

Cashew Butter Granola, only 30-minutes for homemade granola with no refined sugar, only whole grains, and totally delicious flavor! Why not add this new favorite granola to your morning breakfast routine! 

Granola is not only a wonderful breakfast to enjoy, but making different flavored granola is perfect to offer a variety of nuts as part of a healthy food intake. Nuts offer nutrition and the omega fats we need each day. Ironically, granola is also a good way to limit our nut intake, as they can add up quickly when simply eaten out of hand... 

Cashew Butter Granola is made with raw cashews and real maple syrup. With no refined sugar, whole grains, cashew nuts, and pumpkin seeds you have a powerhouse of good nutrition to start your day. And while nutrition is important, Cashew Butter Granola just tastes good, mildly sweet, crisp, and nutty! 

Granola is a fun way to eat your oatmeal every morning...and like all the granola recipes offered here at Scratch Made Food! & DIY Homemade Household, Cashew Butter Granola is the perfect ingredient to add to cookie dough, sprinkle over yogurt, or eat as a snack out of hand. 

If you are looking for additional granola recipes with no refined sugar, I offer Maple Pecan Granola and Honey Almond Granola for your eating pleasure!

Ingredients needed for this recipe:

• raw cashews
• oatmeal
• raw pumpkin seeds
• large shred coconut
• coconut oil
• real maple syrup
• salt

You will also need the following:

• large mixing bowl
• food processor or blender
• measuring cups
• measuring spoons
• large kitchen spoon
• large baking pan or jelly roll pan
• storage container with a tight-fitting lid

Now we are ready to begin!

Cashew Butter Granola

by the seat of my pants!
350-degree oven
 
5 c oatmeal
2 1/2 c raw cashew pieces - divided
1 c pumpkin seeds
1 c coconut shreds – unsweetened
¼ t salt
 
1/2 c coconut oil, melted
1 1/2 c Real Maple Syrup*
 
 
Combine the oatmeal, 1 c of the cashew pieces, pumpkin seeds and coconut and salt in a large mixing bowl. 
 
Melt the coconut oil, carefully add to a food processor with 1 ½ c cashew pieces, puree to make the cashew butter.  
 
Pour the cashew butter and the maple syrup over the oat mixture, stir well to coat each piece evenly. 
 

Transfer to a large flat roasting pan. 
 
Bake 15 minutes, stir well, bringing the contents from the corners of the pan to the center, and from the bottom of the pan to the top. 
 
Bake 10 more minutes, stir once again, bake the final 5-10 minutes, or until a deeper golden brown color is achieved. 
 
*Maple syrup will make a "wetter" granola, which may require additional baking time to dry while baking or you may also use a jelly roll style pan to allow more surface space to assist in the baking process. 

Let cool in the pan for 10 -12 minutes, you may stir gently if needed, but usually, real maple syrup does not stick together. When completely cool, transfer to a storage container.

Storage options for Cashew Butter Granola. Store in a tightly lidded container. Granola will stay fresh at room temperature for several months. For longer storage, place a lidded container in the freezer. 

UPDATE:  For your convenience, a "copy and paste" version of Cashew Butter Granola has been included below. 

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Printable "copy and paste" version:

Cashew Butter Granola

by the seat of my pants!
350-degree oven
 
5 c oatmeal
2 1/2 c raw cashew pieces - divided
1 c pumpkin seeds
1 c coconut shreds – unsweetened
¼ t salt
 
1/2 c coconut oil, melted
1 1/2 c Real Maple Syrup*
 
 
Combine the oatmeal, 1 c of the cashew pieces, pumpkin seeds and coconut and salt in a large mixing bowl. 
 
Melt the coconut oil, carefully add to a food processor with 1 ½ c cashew pieces, puree to make the cashew butter.  
 
Pour the cashew butter and the maple syrup over the oat mixture, stir well to coat each piece evenly.

 Transfer to a large flat roasting pan. 

 
Bake 15 minutes, stir well, bringing the contents from the corners of the pan to the center, and from the bottom of the pan to the top. 
 
Bake 10 more minutes, stir once again, bake the final 5-10 minutes, or until a deeper golden brown color is achieved. 
 
*Maple syrup will make a "wetter" granola, which may require additional baking time to dry while baking or you may also use a jelly roll style pan to allow more surface space to assist in the baking process. 

Let cool in the pan for 10 -12 minutes, you may stir gently if needed, but usually, real maple syrup does not stick together. When completely cool, transfer to a storage container.

Storage options for Cashew Butter Granola. Store in a tightly lidded container. Granola will stay fresh at room temperature for several months. For longer storage, place a lidded container in the freezer. 

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