Vegan Chewy Coconut Cashew Granola (GF)

This vegan and gluten-free chewy coconut cashew granola has become such a staple in my diet as I love eating it with cereal, yogurt, or fruit! It’s no-bake and made entirely in a skillet.

Chewy granola has become a favorite of mine as crunchy granola can sometimes be too hard for my teeth. I like the texture of both, but currently enjoy chewy granola with cereal, yogurt, or fruit! This chewy coconut cashew granola has a base of cashew butter and gluten-free rolled oats, and is sweetened with liquid sweetener and dried fruit. The granola is no-bake and made entirely in one skillet, making cleanup simple.

I used a creamy homemade cashew butter for this recipe, but any store-bought natural nut butter will work. You may use peanut butter, almond butter, or even sunflower butter if nut allergies are of concern. The granola is packed with healthy fats and protein as cashew butter is the main binder in this recipe. Typically, granola is bound together with sugars and corn syrups.

Because the granola is not baked in the oven, it must be refrigerated as there is more moisture. Once in the fridge, it can last up to 4 weeks. The granola is great for snacking and for topping on other foods. I’ve been combining it with Cheerios and soy milk for a delicious and filling breakfast!

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Vegan Chewy Coconut Cashew Granola

yield: 3 cups

total cook time: 30 min.

Ingredients:

• 14 g. or 1 tbsp. coconut oil
• 125 g. or 1/2 c. natural cashew butter (such as Vor cashew butter)
• 42 g. or 2 tbsp. liquid sweetener (agave syrup, maple syrup, etc.)
• 2 g. or 1/2 tsp. vanilla extract
• 145 g. or 1 3/4 c. gluten-free rolled oats
• 1 g. or 1/4 tsp. pumpkin pie spice
• 10 g. or 1 tbsp. chia seeds
• 3 g. or 1/2 tsp. salt
• 40 g. or 1/4 c. dried cranberries
• 30 g. or 1/3 c. sweetened coconut flakes
• 14 g. or 2 tbsp. pumpkin seeds

Directions:

1. In a skillet over low heat, add coconut oil, cashew butter, liquid sweetener, and vanilla extract. Mix constantly until the mixture is incorporated and starts to bubble.
2. Add in the rolled oats, pumpkin pie spice, chia seeds, and salt and mix over low heat for 3 min. until incorporated. Add in the remaining ingredients and mix for an additional 2 min.
3. Remove pan from heat and pour granola onto a 9×9 in. pan lined with parchment paper. Press the granola as down as if making granola bars. Allow to cool for 20 min.
4. Once cooled, break apart the granola into bite-size pieces. Place into a jar and refrigerate.

*Nutrition facts are estimates.

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