Coconut Cashew Granola

I doubled this original yield of this coconut cashew granola. Why go through all the effort and eat through the granola in a day? To be honest, however, there isn’t much effort that goes into mixing up the granola. It took me maybe five minutes tops, and that’s because I couldn’t remember where the cashews were.

I used raw cashews, since that’s what I had on hand. I’m sure roasted cashews would be fine as well, so long as they aren’t too darkly toasted before you bake the granola. I decreased the amount of maple syrup by a third, since there was already the brown sugar and sweetened coconut.

A word of caution: you’re going to want to mix the granola very well to make sure that all the sugar gets evenly incorporated. If you don’t, you might end up with a thick layer of caramel on the sheet pan that becomes a pain in your rear end to clean. Luckily, my patch of caramel was pretty cooperative, but it would have been nice to not have to deal with it at all.

I also baked it at a higher temperature for less time. The original called for baking it at 250F for 70 minutes; I knew that it would take much longer than 70 minutes at such a low temperature, and I didn’t want to wait that long.

I was planning to stir in the coconut after the rest baked for half an hour so that it would toast and not burn. However, upon looking at the granola at this point, it was very… tan, so I just mixed the coconut in and called it a day. 375F was probably too high, so I’d suggest 350F; another solution is to cook it at 375F, but maybe for 20 minutes instead.

The whole time, from mixing to baking, it smelled soooooo good. Good enough to tempt me to take off my retainers, try a handful (or two), then re-brush my teeth. I was good and waited til morning.

This coconut cashew granola was pretty rich. What do you expect from something with coconut and cashews? I think it would have been better if the cashews were slightly less toasty and were lightly salted. I liked how it wasn’t too sweet, and how the oats were almost caramelized.

Though it’s pretty good on its own, it’s wonderful drowned in a glug of milk. The oats soften ever so slightly, and the milk becomes perfumed with cinnamon. The coconut floats to the top, so when you spoon up some milk, you get this rich melange. It works very well as breakfast.

I will never get sick of granola. I may not appreciate brownies as much as I should, but granola will never grow old. I sound like a stereotypical California girl. Whoops.

Coconut Cashew Granola
adapted from Creme de la Crumb

2 cup rolled oats
1 cup raw cashews
2 T canola oil (vegetable or coconut work too)
6 T maple syrup
4 T brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1 cup sweetened coconut flakes (use unsweetened for a less sweet version)

Mix everything but coconut with a pinch of salt. Spread out on a baking sheet. Bake at 375F for 30 minutes or fragrant and brown. Stir in coconut and bake for 10 more minutes. Cool completely before storing in an airtight container.

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