Granola with Cashews

  • Prep 5 mins
  • Total 32 mins
  • Easy
  • Serves 6

A perfect staycation breakfast, this cashew granola is easy to make and delicious! Pair this with your favorite Greek yogurt and fresh fruit for a yummy breakfast spread!

TIP: To make this vegan, swap the honey for pure maple syrup.


  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 cups old-fashioned rolled oats
  • 2 cups raw cashews or mixed raw nuts (such as pecans, walnuts, almonds)
  • 1 cup unsweetened coconut chips 
  • 1/2 cup honey 
  • 1/4 cup vegetable oil, extra Virgin olive oil, or walnut oil 
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon kosher salt or 1/8 teaspoon fine salt
  • dried cranberries (optional)


  • Step 1

    Place the oats, nuts, coconut, honey, oil, brown sugar, and salt in a large bowl and mix until well combined. Spread the mixture in a large even layer on the sheet pan.  

  • Step 2

    Select BAKE, set temperature to 325 F, and set time to 12 minutes. Select START/PAUSE to begin preheating.  

  • Step 3

    Once the unit has preheated, slide the pan into the oven.  

  • Step 4

    After 5 to 6 minutes, remove the pan and stir the granola, return the pan to the oven, and continue cooking.  

  • Step 5

    When cooking is complete, remove the pan. Let the granola cool to room temperature, then stir in the cranberries. If not serving right away, store in an airtight container at room temperature.