Coconut & Cashew Butter Granola (Nature's Path Copycat Recipe)

This copycat recipe features clusters of Coconut & Cashew Butter Granola that is lightly sweet, nutty, crunchy and tastes similar to Nature's Path's version.

Course Breakfast, Snack

Cuisine American, Canadian

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 344kcal

Author Michelle

Ingredients

80 ml cashew butter smooth
60 ml maple syrup
⅛ teaspoon sea salt
1 teaspoon vanilla extract optional
1 teaspoon coconut oil
90 g rolled oats
35 g whole roasted cashews
2 tablespoon coconut flakes

US Customary - Metric

Instructions

Preheat oven to 300°F/149°C.
Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, with a spatula, stir together the cashew butter, maple syrup, sea salt, vanilla extract and coconut oil.
Add in the rolled oats, cashews and coconut flakes.
Mix everything together with the spatula and transfer to the lined baking sheet.
Bake the granola at 300°F/149°C for 20 minutes and reduce to 200°F/93°C to continue baking for another 20-30 minutes.
Keep an eye on how quickly the cashews and coconut flakes are browning.
Remove from oven and let the granola cool completely on the baking sheet.
Transfer granola to an airtight container and store at room temperature for up to 2 weeks.

Nutrition