Recipe: Cashew & Cranberry Granola

After seeing macadamia granola recipes on both The Sticky and Sweet and 84th and 3rd I decided it was time I tried making my own granola, but went with cashew as my nut of choice and threw in a good amount of both cranberries and coconut to sweeten the whole thing up. It turned out really delicious and I have been loving it for breakfast with some coconut yoghurt and berries, or sprinkling it on top of smoothies for a bit of crunch. It’s so easy to make so you can personalise it to your own tastes without having to worry about added sugar or other preservatives. I have a feeling I’ll be making this very often!

My granola is based on both the macadamia granola recipes I linked to above, but tweaked to suit my taste buds!

Ingredients List

  • 2 cups rolled oats
  • 2/3 cup cashews
  • 1/2 cup flaked coconut
  • 1/2 cup cranberries
  • 1/4 cup LSA (ground linseed, sunflower seeds and almonds)
  • 1/4 cup cashew butter
  • 1/4 cup coconut butter
  • 1/4 cup rice syrup
  • 2tsp cinnamon
  • 1tsp vanilla



  1. Preheat oven to 165C
  2. Roughly chop the cashews
  3. Combine the oats, cashews, coconut, cranberries & LSA in a bowl and stir to combine
  4. In a small saucepan heat the cashew butter, coconut butter, rice syrup, cinnamon and vanilla. Stir until smooth and combined
  5. Pour the syrup over the oats mixture and stir until everything is well coated
  6. Spread onto a lined tray and bake for 1o minutes. Remove from the oven and toss the ingredients then return to the oven for 5-7 minutes until lightly golden. Keep an eye on it so it doesn’t burn, and stir as required
  7. Leave to cool and harden up then store in airtight containers
  8. Enjoy!


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