Coconut Cashew Granola

Can I let you in on a little baking secret?

Don’t get too excited. It’s nothing crazy like how to eliminate calories from cupcakes or how to perfect pie crust or how to win a boy over with cookies.

This is about halving recipes. Whenever I make granola, I make less than it calls for because it makes a ton! Not that I wouldn’t eat it, but it just seems like a lot of food for little ol’ me. So, I halved this granola but didn’t change the time.

Reduce the time, people. If you reduce the ingredients, you gotta reduce the time. And no, it won’t be an exact half. It will just be less. So you have to be on your A-game and watch it like a hawk because it can burn in an instant. Kind of like this granola below. Just pretend it’s happy and golden brown. That’s what I think when I’m eating it in cereal and the cashews are completely black.

Coconut Cashew Granola
Adapted slightly from Nutrition Nut on the Run

2 c oats
1/2 c raw whole chashews
1/4 c shredded coconut
1/4 c sunflower seeds
1/8 c sesame seeds
1/4 c brown rice syrup
Just under 1/2 c canola oil
2 tbsp honey
1/2 tbsp vanilla

1. Combine dry ingredients.
2. Combine wet ingredients in pot and cook on medium-low heat until combined, stirring frequently.
3. Pour wet ingredients over dry.
4. Pour granola into 8×8 baking pan. Bake at 350° for 20 minutes and stir at 10 minutes.
5. Let cool, and .. granola!


2 thoughts on “Coconut Cashew Granola

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