Cashew & Coconut Granola

Cooking time
Serves4 people
Cashew & Coconut Granola

This is a great carrier for seasonal fruit. Add fresh slices of banana or summer berries before splashing in the milk, or cap a fruit salad with yogurt and a good spoonful of this for a crunchy finish.

5 ratings


  • 100g cashews
  • 50g desiccated coconut
  • 150g porridge oats
  • A pinch of cinnamon and/or ground cardamom
  • 2 tbsp honey
  • 1 tbsp coconut oil or olive oil
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1. Get a large frying pan hot. Add the cashews. Turn down the heat. Slowly
2. Add the coconut. Shake the pan to evenly distribute. Toast till just golden.
3. Fold in the oats and spice. Cook for a mo, giving them a hint of toastiness.
4. Drizzle the honey and oil over. Fold through till well mixed. Sizzle for a minute or two.
5. The granola will be soft until it’s fully cooled, then it’ll go nice and crunchy but if you want to speed the eating up, spoon it into a bowl and as soon the cold milk hits the granola will crisp up.
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