CASHEW cinnamon granola recipe

I’ll be honest—I used to think making granola was reserved for ultra-organized people who wear linen aprons and say things like, “I just threw this together.” Meanwhile, I was the one throwing $15 bags of it into my cart and wondering why it disappeared by Thursday.

But one day, curiosity (and a sale on rolled oats) got the better of me, and I decided to try making it myself. And wow. Not only was it ridiculously easy, but my kitchen smelled like cinnamon-scented heaven, and I was suddenly That Person—baking granola, storing it in cute jars, and snacking with pride.

This Cashew Cinnamon Granola has officially become a weekly ritual. It’s crunchy, cozy, and full of toasty nutty goodness. And bonus: it’s naturally sweetened, made with heart-healthy avocado oil, and way more affordable than the store-bought stuff.

So if you’ve ever been intimidated by the idea of homemade granola—this one’s for you.

What You’ll Need:

• 4 cups rolled oats (gluten-free if needed)

• 1/2 cup raw cashews, roughly chopped

• 1/2 cup raw walnuts, roughly chopped

• 1/2 cup shredded coconut (optional, but adds a lovely texture)

• 1/2 cup maple syrup or honey

• 1/3 cup avocado oil (or another neutral oil you like)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp sea salt

Optional add-ins (after baking):

• 1/2 cup dried fruit (like chopped dates, cherries, or raisins)

• 1/4 cup dark chocolate chips or cacao nibs (for when you need a treat)

How to Make It:

1. Preheat your oven to 350°F . Line a large baking sheet with parchment paper.

2. Mix your dry ingredients: oats, nuts, coconut (if using), cinnamon, and salt go into a big bowl.

3. Whisk your wet ingredients: combine the maple syrup or honey, avocado oil, and vanilla in a separate bowl or measuring cup.

4. Combine: Pour the wet mixture over the dry ingredients and stir until everything is evenly coated and smells amazing.

5. Spread it out: Transfer the granola to your baking sheet and press it down lightly—this helps you get those delicious clusters.

6. Bake for 20–25 minutes, giving it a stir halfway through. You’re looking for golden brown and toasty.

7. Cool completely on the baking sheet. (Seriously—don’t touch it yet. This is how it gets crispy!)

8. Add any extras like dried fruit or chocolate chips once it’s cool, then store in an airtight jar for up to 2 weeks. (Though I promise it won’t last that long.)