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 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