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Overhead view of Coconut Cashew Crunch Grain-Free Granola in a glass jar.

Coconut Cashew Crunch Grain-Free Granola

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  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups
  • Category: Breakfast, Snack

Description

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!

Ingredients

  • 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

Instructions

  1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. In a small microwave safe dish, add the cashew butter, coconut oil and honey and microwave for 30-45 seconds. Stir mixture until smooth.
  4. Add cashew butter mixture to granola mixture and pulse until combined.
  5. Spread the granola mixture out on the prepared baking sheet and press down on the top. Sprinkle the top with a pinch of salt.
  6. Bake for 18-20 minutes, or until the edges of the granola are browned. Do not stir the granola while baking.
  7. Remove the granola from oven and let cool on the baking sheet. Do not stir.
  8. 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).
  9. Store granola in an airtight container on the counter.

Notes

  1. You can find toasted coconut slices at bulk food stores. I usually buy a large bag at Costco.
  2. 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.
  3. 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.
  4. This recipe was inspired by Clean Eating Magazine’s recipe for Grain-Free Nut and Seed Granola from it’s April 2018 issue.

Find it online: https://www.crumbtopbaking.com/coconut-cashew-crunch-grain-free-granola/