Cranberry Cashew Granola

I have a new granola recipe for you this week! Like I mentioned in my last granola recipe, once you make granola from scratch you can never go back to the store bought version. That is true for this Cranberry Cashew Granola. It is crunchy with the right amount of sweetness and with a delicious vanilla and spice flavor. And to make it even better, it is packed with whole cashews and dried cranberries.

It is hard to mess up this Cranberry Cashew granola recipe. All you need to do is pour the ingredients in a bowl, mix them and bake them stirring occasionally. It is that simple. Just like that you will have granola for days that you can snack on or use to top your açai bowl, ice cream, salad or whatever else. My personal favorite way to eat granola is by heavily packing it on top of a bowl of fresh fruit and Greek yogurt. So go ahead and ditch the store bough granola and make this one instead.

A Few Tips

• I suggest old fashioned oats because they are larger but quick cooking oats work well too.
• To make this recipe vegan, replace the honey with maple syrup and the butter with coconut oil.
• I usually use roasted cashews but raw ones will work fine as well since they will be baked.
• If you don’t like cashews or cranberries, that’s ok. Just use the nuts and dried fruit of your choice instead. You can use almonds, walnuts, pecans and raisins, dried cherries, dried blueberries, literally anything.
• Always save the dried fruit for last when making granola. If you mix it in with the rest of the ingredients before putting it in the oven, the dried fruit will get hard enough to pull a teeth out. Put it in right after taking the tray out of the oven.
• Let it cool COMPLETELY before storing. If not it will sweat in the storage container and create a perfect environment for bacteria. If stored after cooled in an airtight container, it will keep for weeks at room temperature.