Granola – my go-to weekday (and quite often weekend) breakfast.
I’ve always got at least one jar going. Be it coconut macaroon, or sugar-free-cranberry-nut, I love pairing it with Greek yogurt and a pile of berries for a breakfast that feels like a treat, but is actually really good for you.
This granola is made using some homemade White-Chocolate-Coconut-Cashew butter that I created for Brit.co:
You might remember that I’m not a fan of peanut butter (understatement), so I’d made this as an experiment that turned our rather well (another understatement). This stuff tastes amazing on toast and pancakes or as a dip for fruit or breadsticks. I have to stop my daughter from eating it with a spoon straight from the jar!
Now it turns out that it tastes great in granola too!
You can replace with regular cashew butter if you don’t want to make this butter from scratch (although it’s a really simple 3-ingredient recipe). I’d probably add in a few white chocolate chips and some extra coconut flakes once the granola had cooled if I was doing that.
So much cheaper, healthier and tastier than store bought granola.
I have to fess up that I did actually buy some granola about a month ago. We were away on holiday for a week and I’d forgotten to pack some, so I picked up a box from the shop.
I had one bowl and fed the rest to the squirrels and ducks (we were staying at Centerparcs).
Give it a go. I’m sure you’ll love the granola (and any leftover white-chocolate-coconut-cashew butter too!).
If you’ve tried my recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
You can also follow me on INSTAGRAM, FACEBOOK, PINTEREST, and TWITTERto see what I’m up to in the kitchen, what recipes i’m loving, and of course YOUTUBE to see our latest recipe videos!
The White Chocolate Coconut Cashew Granola Recipe:
White Chocolate Coconut Cashew Granola
- Preheat the oven to 180c/350f.
- In a large bowl, mix the oats, honey, coconut oil and white chocolate cashew butter until thoroughly combined.
- Spread out on a large tray and cook for 15-20 mins. Check on the granola every 5 minutes (it burns quite easily) and give it a stir if it's darkening at the edges too much.
- Add the flaked coconut to the top of the granola for the last 2 minutes of cooking time. This should lightly toast the coconut.
- Take out of the oven and leave to cool, then add in the cashew nuts and pour into an air-tight jar.
- Serve with milk or Greek yogurt and a few raspberries.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.