Cashew and coconut granola

Cashew and coconut granola

Total: 40 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / 100 g: 542 kcal
, Fat: 33 g
, Carbohydrate: 50 g
, Protein: 15 g

When I started to cook healthy foods, home-made granolas quickly became one of my favourite recipes, and also my culinary playground. Very easy to make, a whole raft of possible flavours, and a real delight for breakfast. All good reasons why I never tire of reinventing them. In this recipe, roasted cashew nuts release all their flavour and blend perfectly with coconut to give you a day-long boost.


400 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

200 g rolled oats
140 g cashew nuts, coarsely chopped
30 g coconut flakes
1 pinch salt

Wet ingredients

3 tbsp coconut oil, melted
4 tbsp maple syrup
1 tsp vanilla paste

To roast

30 g coconut chipsko
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How it's done

Dry ingredients

Mix the oats, cashew nuts, coconut flakes and salt in a bowl.

Wet ingredients

Gently heat the coconut oil in a small pan. Stir in the maple syrup and vanilla paste, mix with the dry ingredients. Spread the mixture on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 140°C. Mix in the coconut flakes, roast for a further 5 mins. Remove from the oven, leave to cool.

Good to know
Shelf life: Keep in an airtight tin for approx. 1 month.

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