A great combo: coconut and cashews.
This is called Brooklyn Granola…
- Because large coconut flakes are always in the granola I buy in little Brooklyn cafés;
- Because this granola is inspired by a cashew granola bar that I can only find at a local Brooklyn market. The bars are loaded with oats, cashews, cranberries, and ginger. (I’m thinking my next granola batch will have candied ginger);
- And because I have whipped up this granola two times during a recent Brooklyn visit.
I wanted this recipe to be loaded with coconut, nuts, and fruit because I like my granola extra chunky.
But, you can toss in as many nuts, cranberries, or raisins as you want. Tweak my recipe to fit your own granola personality.
Those store-bought bags just never quite hit the spot.
Coconut Cashew Granola
- 3-4 cups old fashioned oats
- 1 cup cashews, unsalted
- 1 cup pecans
- ¼ cup brown sugar
- ¼ cup honey
- 1/8-¼ cup vegetable or light olive oil
- ¼ tsp salt
- 1 tsp. ground cinnamon
- 1 cup dried cranberries (raisins or dried cherries work great)
- Mix oats, cashews, pecans, salt and cinnamon in a large bowl.
- In a bowl, whisk together brown sugar, oil, honey, salt. You can melt this mixture over the stove or in the microwave for about 20 seconds. This will make it easier to toss in the oats.
- Pour the liquid mix over the oats. toss until all the oats are moist.
- Spread on a nonstick pan in a single layer. Bake for about 30-35 minutes at 325 degrees, and toss about one time halfway through.
- Take out and toss in the cranberries. Bake for another like 5 minutes.
- take out and let cool. Store in airtight containers.
Take my advice: splurge on the unsweetened organic coconut flakes. You can find them at Whole Foods or speciality grocery stores.These large coconut flakes (not the shredded coconut!) will make your granola top all others.
Now, who wouldn’t want that?