If you’ve ever wanted that perfect bakery style granola with big, golden clusters, then this Coconut Cashew Granola is it. Lightly sweetened with honey, layered with warm vanilla and a hint of cinnamon, and packed with crunchy cashews and toasted coconut. This recipe delivers that irresistible balance of crisp, nutty, and just-sweet-enough flavor in every bite.
What makes this granola extra special is the cluster factor. Thanks to a simple technique (and one key ingredient!), you get those chunky, snackable pieces that are perfect for grabbing by the handful, sprinkling over yogurt, or even topping your favorite ice cream for a sweet, crunchy finish.
It’s easy, made with wholesome pantry staples, and comes together in under an hour, making it the kind of recipe you’ll want to keep making on repeat.
Why you’ll love this recipe!
What ingredients do I need?
- Old-Fashioned Oats: The base of the granola. They provide structure and that classic chewy-crisp texture.
- Cashews: Buttery, slightly sweet, and perfectly crunchy. These add richness and balance.
- Shredded Coconut: Toasts up beautifully for a golden, nutty flavor that makes this granola shine.
- Honey: Naturally sweetens and helps bind the granola into clusters.
- Olive Oil: Adds richness and helps everything crisp up evenly without being greasy.
- Egg White: The secret to big clusters! It acts as a binder and gives that bakery style crunch.
- Vanilla Bean Paste, or Extract: Adds warmth and depth to round out the flavors.
- Flaxseed and Hemp Seeds: Boost nutrition with fiber, healthy fats, and a subtle nutty flavor.
- Salt: Enhances all the flavors and balances the sweetness.
- Cinnamon: Adds a cozy, warm note without overpowering.
- Espresso Powder: A tiny pinch enhances the overall flavor, no coffee taste, just deeper richness.
Recipe Variations
- Add in dried fruit (cranberries, apricots, raisins) after baking
- Mix in dark chocolate chips once fully cooled
- Add a little orange zest to the mixture before baking for a bright citrus twist
- Coconut Macadamia Nut: Swap in macadamia nuts for the cashews to get a tropical vibe
Pro Tips
- Press the oats down firmly on the baking sheet before baking! This is key for those clusters.
- Do not stir while baking! Stirring breaks up the clusters, try and leave it undisturbed.
- Add coconut halfway through. This helps to prevent it from burning and keeps it perfectly golden.
- Once out of the oven, let it cool completely. This is when the granola crisps up and the clusters fully form, don’t rush this step!
- Use parchment paper on your baking sheet. This prevents sticking and makes cleanup easy.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Honey: Swap with Maple syrup
- Cashews: Swap with Almonds, pecans, or walnuts
- Olive oil: Use melted coconut oil or another neutral oil (like avocado oil)
- Egg white: You can omit this, but the clusters will be smaller and looser
- Coconut flakes: Use unsweetened shredded coconut
- Espresso powder: Just omit this
Dietary Substitutions
- Eggs: Just omit it completely, the clusters will be smaller, but still delicious!
- Gluten Free: Use certified gluten free oats
- Dairy Free: Naturally dairy-free
- Refined Sugar Free: Naturally sweetened with honey
- Nut Free: Omit completely, try swapping with pumpkin seeds
- Vegan: Swap honey for maple syrup and omit egg white
Leftovers and Storage
- Store in an airtight container at room temperature for up to 1 week.
- For best texture, keep it in a cool, dry place and avoid humidity.
But, I Still Have A Few Questions…
How do I get big granola clusters?
Press the mixture firmly before baking and try not to stir the oats during baking at all. Once finished baking, let it cool completely before breaking apart so that it stays together.
What does the egg white do?
The egg white acts as a binder and helps create those large, crunchy clusters.
Can I make this without egg white?
Yes you can! The granola will be looser and less clumpy however.
Why add coconut halfway through baking?
Coconut can burn easily, so adding it halfway through helps prevent this from happening. Instead it stays perfectly golden.
Can I make this ahead of time?
Yes! It stores beautifully and is perfect for meal prepping.
How do I keep granola crunchy?
Store it in an airtight container and make sure it is completely cool before storing.
Does the espresso powder make it taste like coffee?
Not at all, it simply enhances the flavor and adds a little depth. It is completely optional.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Coconut Cashew Granola
Ingredients
- 1/3 cup honey
- 1/4 cup olive oil extra virgin
- 1 egg white
- 2 teaspoons vanilla bean paste (or extract)
- 2 cups old-fashioned oats
- 3/4 cup cashews
- 2/3 cup coconut flakes unsweetened
- 2 tablespoons flaxseed
- 2 tablespoons hemp seeds
- 1/2 teaspoon salt
- Pinch of cinnamon
- Pinch of espresso powder (optional)
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together honey, olive oil, egg white, and vanilla until smooth. Set aside.
- In a large bowl, add oats, cashews, flaxseed, hemp seeds, salt, cinnamon, and espresso powder and stir together.
- Pour the wet mixture over the dry ingredients and stir until evenly coated.
- Spread the oat mixture onto a prepared baking sheet and press firmly into an even layer.
- Bake for 10 minutes. Remove from oven, sprinkle the coconut evenly over the top, and gently press it in (try not to stir).
- Return to the oven and bake for another 10–12 minutes, until lightly golden.
- Let it cool undisturbed for at least 30 minutes (do not stir).
- Once cooled, break into clusters and enjoy.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.