Crunchy, aromatic with vanilla and coconut, nutty, and slightly sweet, this Healthy Granola Recipe is easy to make and sure to become a favorite in your house. Store-bought granola will soon become a thing of the past!
What was your cereal of choice as a kid? I usually gravitated towards less sweet things, like Cheerios and Grape Nuts. But then there was the random favorite, Honey Smacks (you know, the red box with the cute frog on it!), which was basically pure sugar, lol!
I think most store-bought cereals (even the ones that claim to be healthy) typically have a lot more sugar than what I’m comfortable consuming in any one meal now, especially if that meal is breakfast. However, once you realize how quick and easy it is to make granola at home, it might become a breakfast staple in your house.
Healthy Granola Recipe with Cashews and Coconut
I love the combination of cashews and coconut in this recipe. However, feel free to swap out the cashews for any raw, unsalted nut you like, such as almonds, walnuts, or pecans.
Is Homemade Granola Healthy For You?
Like anything else, it depends on what you put in it! If you use low-quality oil and tons of white sugar, your granola probably won’t be breakfast-worthy.
But if your granola is chock full of things like oats, unsweetened coconut, and nuts without a lot of added sugar or other sweetener, it’s very likely that your granola is healthy enough for breakfast!
Healthy Granola Recipe Ingredients:
- Old-fashioned rolled oats
- Unsweetened coconut flakes
- Raw cashews
- Golden flaxseed meal
- Salt
- Unsalted butter
- Pure maple syrup
- Pure vanilla extract
- Vanilla bean paste
- Egg white
Egg White in Granola
If you’re wondering how to make crunchy granola with clumps, the answer is easy: add egg white! Egg white acts as a binder, and will help your granola stick together and form clumps. Unless you don’t like clumps, in which case, go ahead and break up your granola.
Another benefit of adding egg white to granola is that it bumps up the protein content a bit!
Vegan Granola Recipe
To easily make this granola recipe vegan, simply use coconut oil instead of butter and omit the egg white! Your granola will have a more pronounced coconut flavor, and it will have fewer clumps.
How to Eat Granola
I actually like to eat granola by the handful as-is, sort-of like popcorn! But it’s delicious in so many ways:
- Eat it like cereal, in a bowl with milk!
- Use it as an ice cream topping.
- Add a little crunch to a bowl of oatmeal with granola.
- For a bit of texture, sprinkle granola on top of fruit salad (wait until right before serving so it doesn’t get soggy).
More Granola Recipes to Try:
- Spiced Maple Pecan Muesli Granola
- Cinnamon Toast Crunch Copycat Granola
- Blueberry Granola
- Cardamom, Almond, and Fig Granola
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Healthy Granola Recipe with Cashews and Coconut
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup raw cashews
- 1/2 cup golden flaxseed meal
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter melted
- 4 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 teaspoons vanilla bean paste
- 1 large egg white lightly beaten
Instructions
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Toss the oats, coconut, cashews, flaxseed meal, and salt together in a large bowl.
- Whisk together the butter, maple syrup, vanilla extract, and vanilla bean paste in a small bowl.
- Stir the butter mixture into the oat mixture to combine, and then stir in the egg white to coat.
- Spread the granola out onto the prepared baking sheet. Bake until golden, about 20 minutes, tossing once halfway through.
- Cool to room temperature, and then transfer to an airtight container. Store at room temperature for up to 3 weeks.
Helpful Tips
- Each serving is a slightly heaping 1/2 cup.
- In this recipe, egg white acts as a binder, and will help your granola stick together and form clumps.
- Vegan Version: Use coconut oil instead of butter and omit the egg white.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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