Crunchy, nutty and seedy clusters! That’s what you get when you make this Coconut Cashew Crunch Grain-Free Granola! It’s made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s grain-free but packed with protein, fibre and healthy fats from all the nuts and seeds!
So how is your summer going? Are you enjoying sunshine, warm weather and good times with family and friends?
It’s been warm and humid here for the past week, so we’ve been trying to get out and enjoy the weather while we can (because it changes so quickly around here). There have been hikes and backyard BBQs and outside eating. It’s been so lovely to soak it all up!
While summer is flying by, we still have lots of time for grilled burgers and frozen summer treats. And this week, I’m making time for this tropical, crunchy granola recipe. It has all the summery vibes, and it’s perfect for topping all those smoothie bowls you’re enjoying this summer!
If you’re ever in my home, you will almost always find a container of homemade granola sitting on the counter. It’s a staple for weekday breakfasts and snacks, and it’s a must for Sunday meal prep. I’m always trying different recipes, and a grain-free granola has been on my must try list for quite some time.
So when I came across a Grain-Free Nut and Seed Granola recipe in the April issue of Clean Eating Magazine, I had to try it. Needless to say, it was delicious and it totally inspired me to create this Coconut Cashew Crunch Grain-Free Granola!
Tips for making Coconut Cashew Crunch Grain-Free Granola
- When making granola, I always use a stainless steel baking sheet to prevent the granola from burning on the bottom. Darker baking sheets will brown food on the bottom quicker.
- The key to getting crunchy clusters is to bake the granola without stirring it. And once it’s baked, let it cool for an hour before breaking it into clusters.
- This recipe calls for toasted coconut. You can buy toasted coconut, but if you want to make your own, it’s super simple. Just spread the required amount out on a baking sheet and bake on 350 degrees for 4-5 minutes. It browns quickly, so keep an eye on it. I’ve burnt my fair share of coconut lately!
- The recipe also calls for a half cup of dried tropical fruit mixture. This is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with a minimal amount of sugar added.
- Lastly, this recipe calls for a pinch of salt sprinkled over the granola before baking. This might seem odd, but I usually add this to granola as I find a touch of salt complements the sweeter ingredients such as honey and coconut sugar.
I hope you find a reason to give this granola recipe a try! If you do, please let me know what you think in the comments below. I love hearing that you’ve tried my recipes and I especially love it when you put your own spin on them!
If you’re looking for more granola options, you can always check out the following recipes on Crumb Top Baking:Print
Coconut Cashew Crunch Grain-Free Granola
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 cups
- Category: Breakfast, Snack
Coconut Cashew Crunch Grain-Free Granola is made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s not only grain-free, but it’s packed with protein, fibre and healthy fats!
- 1 cup cashews, raw
- 1/2 cup sunflower seeds, raw hulled
- 1/2 + 1/4 cup toasted coconut slices, divided (see note)
- 2 tbsp coconut sugar
- 2 tbsp hemp seeds/hearts
- 1 tbsp chia seeds
- 2 tbsp cashew butter
- 1 tbsp coconut oil, virgin, cold-pressed
- 1 tbsp honey
- Pinch of sea salt
- 2/3 cup unsweetened coconut, flaked or medium desiccated, toasted (see note)
- 1/2 cup dried tropical fruit
- Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
- In a food processor, add the cashews, sunflower seeds, 1/2 cup coconut slices, coconut sugar, hemp seeds and chia seeds. Pulse until mixture is crumbly but some chunks of nuts and seeds remain.
- In a small microwave safe dish, add the cashew butter, coconut oil and honey and microwave for 30-45 seconds. Stir mixture until smooth.
- Add cashew butter mixture to granola mixture and pulse until combined.
- Spread the granola mixture out on the prepared baking sheet and press down on the top. Sprinkle the top with a pinch of salt.
- Bake for 18-20 minutes, or until the edges of the granola are browned. Do not stir the granola while baking.
- Remove the granola from oven and let cool on the baking sheet. Do not stir.
- Once cooled, break apart into clusters and stir in the toasted coconut, dried fruit and remaining 1/4 cup of coconut slices. (You may want to chop up the coconut slices).
- Store granola in an airtight container on the counter.
- You can find toasted coconut slices at bulk food stores. I usually buy a large bag at Costco.
- To toast the unsweetened coconut (not the slices), spread the required amount out on a parchment paper lined baking sheet and bake on 350 degrees for 4-5 minutes, or until browned. It toasts quickly, so keep an eye on it.
- The dried tropical fruit is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with minimal sugar added.
- This recipe was inspired by Clean Eating Magazine’s recipe for Grain-Free Nut and Seed Granola from it’s April 2018 issue.
Keywords: Granola, Cashews, Coconut, Breakfast
I keep seeing your granola on instagram and I MUST MAKE IT. It looks SO GOOD! Also, I had no idea that using a darker baking sheet browns food on the bottom quicker. WHO KNEW? Awesome tip! Thanks Leanne
Thanks Lizzy! Yes, I figured out the dark pan tip the hard way by burning way too many batches of granola! I hope you get a chance to make this granola. I just made another batch today!
Always looking for new ways to dress up my yogurt! Seriously can’t wait to try this recipe Leanne – Anything with toasted coconut has my attention!
Thanks Tanya! Let me know what you think if you make it. And I agree, toasted coconut always gets my attention too! 😉
[email protected] says
This is perfect road trip food! Precisely what I love for our road trips up north! A lovely combination of flavors and textures!
Thanks Annie! Granola really is a perfect road trip snack! Hope you’re having a great summer!
Lisa | Tiny Kitchen Capers says
This looks so insanely delicious!! Love the cashews and sunflower seeds!
Thanks Lisa! I’m on a bit of a cashew kick lately!
Another great recipe!!
Wow..how do your pictures keep getting better and better??
Thanks Terry! Appreciate it. You’re too sweet!
Katherine | Love In My Oven says
I love that this is grain-free, Leanne! I can’t wait to try it. The only thing I’m missing are the coconut flakes, so I’ve added it to my Costco list asap!! It looks so good!!
Thanks Katherine! Gotta love Costco. I’m always adding things to that list! 😉 Hope you like this one!
I love granola and this coconut cashew crunch sounds like a must try! It will mostly likely disappear in mere minutes! Lovely photos as well!
Thanks so much Marisa! A batch of this doesn’t last long in my house. And that’s only with me eating it! Hope you’re having a great summer!
[email protected] says
The combo of flavors is amazing in this granola! I have to be honest I am not a huge granola eater because its so calorie dense and I go overboard, but this is one of the best of have seen!
Thanks Patrick! You’re too kind! And I can totally relate, it’s easy to go overboard with granola!
Yeah, I’m straight up in love with this granola! It seriously looks and sounds amazing! Sorry, I haven’t been on your site in a while, I’ve been fighting (and winning) an ongoing fight with the city in my neighborhood.
UGh, it’s been 90-degrees for the last two weeks and I can’t stand it anymore! We don’t have AC so I’m bunkered down in my basement. I finally wised up and brought my computer downstairs so I can get some work done.
Anyway, I hope you’re doing great and I can’t wait to keep up with your blog! I’m obsessed with your photos.
Hi Christina! No worries! Good to hear from you. Summer is a hectic (and warm time)! I hope you’re having a great summer and getting lots of camping in! And good luck with your city fight. As always, thanks for your support!
Dawn - Girl Heart Food says
Coconut is my jam and so is granola so I’m totally love the flavours goin’ on here. I love putting granola over Greek yogurt – it’s a go-to for that 10-ish snack when the hunger bug strikes. I could eat a serious amount of this one 🙂 Hope you have a wonderful week, Leanne!
Thanks Dawn! This granola is usually paired with fruit and almond milk for breakfast, or my 10am snack! There’s something about that hour that just gets my stomach growling! Hope you’re having a fantastic summer!
This looks so tasty, Leanne! Thanks for the healthy recipe!
Thanks Jen! Happy you like it!
Mary Ann | The Beach House Kitchen says
Add coconut to anything and I’m a happy camper Leanne! Love that this recipe is grain free too. Can’t wait to give it a try!
Thanks Mary Ann! Hope you like it! And I share your feelings on coconut!;)
Kim Lange says
OMG I love everything about this recipe! Grain free too? Yessss! Pinned and drooling! (again) 🙂
Thanks for pinning Kim! Yes, grain-free! Of all the granola recipes I make, I finally posted a grain-free one!
I’m obsessed with granola but I’ve never tried a grain-free version. This is brilliant and I love the tropical flavors with the fruit and toasted coconut! I have a big bag of almonds in the freezer so I’ll have to try it with those!
Thanks Marcie! Using almonds is a great idea! Keep me posted!
Kelsie | the itsy-bitsy kitchen says
LEANNE! I’m so glad you posted this today. When I was visiting my parents a couple of months ago they had this insane paleo granola they buy at the store, but it’s not available where I live. I decided I’d just work out my own recipe but I haven’t gotten around to it yet. And now you’ve done it for me–this recipe is essentially just what I was going to try. LOVE!
Yay! Thanks Kelsie! So glad I had good timing with this recipe! Be sure to let me know if you make it!