Coconut & Cashew Butter Granola (Nature's Path Copycat Recipe)

Ingredients

• 80 ml cashew butter (smooth)
• 60 ml maple syrup
• 1/8 tsp sea salt
• 1 tsp vanilla extract (optional)
• 1 tsp coconut oil
• 90 g rolled oats
• 35 g whole roasted cashews
• 2 Tbsp coconut flakes

Instructions

1. 1

   Preheat oven to 300°F/149°C.

2. 2

   Line a large baking sheet with parchment paper. Set aside.

3. 3

   In a large mixing bowl, with a spatula, stir together the cashew butter, maple syrup, sea salt, vanilla extract and coconut oil.

4. 4

   Add in the rolled oats, cashews and coconut flakes.

5. 5

   Mix everything together with the spatula and transfer to the lined baking sheet.

6. 6

   Bake the granola at 300°F/149°C for 20 minutes and reduce to 200°F/93°C to continue baking for another 20-30 minutes.

7. 7

   Keep an eye on how quickly the cashews and coconut flakes are browning.

8. 8

   Remove from oven and let the granola cool completely on the baking sheet.

9. 9

   Transfer granola to an airtight container and store at room temperature for up to 2 weeks.