Nothing beats a bowl of nutritious cereal to start your day. This granola recipe uses honey for sweetness. And, it is loaded with toasted coconut flakes, cashew nuts, and raisins. A simple and easy recipe that takes five minutes to prep and 30 minutes to bake.
Table of Content
What is your breakfast for champions? For me, it's oats!! I love oats for breakfast and that means porridge or granola. As a ritual, I have old-fashioned oats every day for breakfast while Ziv has one of my granolas. And, often, my dinner of choice would be a yogurt parfait with fruits.
About this recipe
This is a quick and simple way to make any homemade granolas. Furthermore, this is a variation on the basic granola recipe that I shared with you.
The cashew nuts are crisp and bursting with that nutty flavors. And, the oats are toasted beautifully with the coconut. In addition, the sweetness of the honey and apple juice soak into the oats and also help toast them. The raisins add natural sweetness into the mix. And, the best part is, that all these ingredients are packed with nutrition and not loaded with sugar, like commercial granolas.
And, like all my recipes, this one is simple and easy. In fact, it takes just 5 minutes to combine the ingredients and about 30 minutes to bake until crisp and golden.
We love to serve granolas with milk and blueberries for breakfast, and as a yogurt parfait with yogurt and fruits for dinner. I also use granola to make my granola bites for mid-day snacks.
Ingredients and substitutes
- Oats - It's best to make granolas with old-fashioned rolled oats. Do not use the quick-cooking oats they soak up all the juices and become soggy.
- Coconut - I prefer to use unsweetened coconut chips. These are easily available in most places that sell nuts or dry fruits.
- Cashews - These can be expensive but also very delicious. If you can't find cashews, then you can also use almonds or any other of your favorite nuts, such as walnuts, or pecans.
- Honey - I like using honey but agave syrup or maple syrup would work just as well.
- Raisin - works great as a natural sweetener that way you don't need to add too much honey.
- Apple juice - Works best because it has a very neutral flavor and does not dominate the taste of the granola. You can also use cranberry juice or applesauce. And, whatever juice you use, check the sweetness, and make adjustments accordingly.
Quick video
Step by step instructions
- Preheat the oven to 160 C / 320 F.
- In a small bowl or measuring cup, combine the juice, honey, sugar, oil, salt, and cinnamon - stir to combine well - and set aside.
- In another large mixing bowl, add the rolled oats.
- Next, add the cashews, and toasted coconut (in the video I added raisins now but its best to add them after baking to prevent them from burning).
- Then, pour the liquid mixture over the oat and nut mixture.
- Mix well to combine - you want to coat each and every grain of oat with the moisture (this will help toast the grains).
- Pour the mixture into a baking tray. I like to line my baking tray with parchment paper for easy cleanup.
- Bake for 30 minutes stirring every 10 minutes until the oats are lightly golden.
- Then, remove from the oven and add the raisins.
- Stir well so the heat from the granola will soften the raisins a bit.
- Cool completely before you transfer to an airtight container. I like to store mine in these glass storage containers.
- This batch will last for up to a month at room temperature.
Frequently asked questions
Ideally, granola has a long shelf life of about 4 to 6 months. However, It must be stored in an airtight container. Having said that, nuts in granola can go rancid after a while. Hence, I always recommend using my granola recipes in about a month.
I like using coconut oil, or flavorless oil for all my granola recipes like canola or grapeseed.
It is important to toss the granola at intervals. As the nuts and oats start to toast the kitchen will start to smell of granola. And, if you bite into a grain of oat it will be nice and crisp. And yet, don't over bake them to prevent the nuts and oats from getting too brown. Remember, rolled oats can be eaten raw and they don't need so long to cook.
Always use old-fashion rolled oats. Never use quick-cooking oats. The rolled oats will absorb the liquid but still hold their shape while the quick-cooking will get mushy and clump up.
Absolutely!! You can use granola and my method with egg whites to make low-sugar toasted coconut granola bars.
The combination of nuts, fruits, and sweeteners you use will create a variety. For example, Cranberry almonds, maple, and pecans like pecan pie, date and walnuts, blueberries. In addition, you must check out my other flavors for granola recipes.
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Granola Recipe
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 cups (300 g) Rolled Oats
- ½ cup (75 g) Golden Raisins
- ½ cup (70 g) Cashews
- 1 cup (80 g) Coconut shavings
- ⅓ cup (80 ml) Honey
- ⅓ cup (80 ml) Apple juice
- 2 tablespoon (2 tablespoon) Coconut Oil
- 2 teaspoon (2 teaspoon) Vanilla
- ½ teaspoon (½ teaspoon) Salt
Instructions
- Preheat the oven to 160 C / 320 F
- In a small bowl or measuring cup combine the juice, honey, sugar, oil, salt, and cinnamon - stir to combine well - Set aside
- In another large mixing bowl add the rolled oats
- Add the cashews, toasted coconut (in the video I added raisins now but its best to add them after baking to prevent them from burning)
- Pour the liquid mixture over the oat and nut mixture
- Mix well to combine - you want even and every grain of rolled oat to be coated with the moisture (this will help toast the grains)
- Pour the mixture into a baking tray. I like to line my baking tray with parchment paper for easy cleanup.
- Bake for 30 minutes stirring every 10 minutes until the oats are lightly golden
- Remove from the oven and add the raisins
- Stir well so the heat from the granola will soften the raisins a bit.
- Cool completely before you transfer to an airtight container. I like to store mine in these glass storage containers
- This batch will last for up to 2 weeks at room temperature.
Recipe Notes & Tips
- Gluten-free granola – to make gluten-free granola use gluten-free oats
- Nut-free granola – to make it a nut-free granola use seeds such as pepita and sunflower instead of nuts
- Vegan granola – to make a vegan granola use maple syrup instead of honey, and coconut oil instead of canola oil
- Granola is delicious on its own, with milk or with yogurt for breakfast or snacks.
- Try yogurt granola parfait with yogurt and fresh fruits as we did in this granola parfait or breakfast parfait
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Martha
Veena I love your videos and I could watch them for hours.
Though now the links to the recipes are missing?
You know what I'm talking - there use to be a link above that recipe video.
Those were great - I found so many new recipes on your blog, just sitting and watching these quick videos.
Oh.. and I love your blog - you are so talented - your cake tutorials are my go to
and all your recipes work every single time for me.
Thank you so much for sharing
Maratha (Make Me My Cake)
Veena Azmanov
Hey Mathra. Thank you for the lovely comment. So happy you are enjoying my videos and that you find my cake tutorials and recipes useful.
I do know what links you talking about. Yes, each video used to have a title that linked to the recipe post.
I just switch ad networks so I'm still finding my way about the settings. I will check on this and get that sorted soon.
Thanks for bringing it to my attention.
Have a lovely day.