This flavor-packed chocolate almond cashew granola is so delicious! The sweet chocolate chips and the salty nut butter pair perfectly together. And it's super easy to make in just about half an hour! Prepare a batch for breakfast meal prep and snacks on the go!
I love granola. Maybe it's because I live in the Pacific Northwest, a place known for granola-eating, tree-hugging hippies (guilty as charged). I often make a weekly batch of granola to snack on, but it's usually gone after the first day... it's seriously irresistible!
This chocolate almond cashew granola tastes great for breakfast with a big bowl of oat milk or yogurt. Or top it on a creamy peanut butter smoothie bowl. You can even combine your granola with nuts, dried fruit and chocolate chips for a delicious DIY trail mix.
One of the best things about granola is that it's wildly versatile. You can switch out the flavors with endless possibilities.
Plus homemade granola is so easy to make. All you have to do is mix the ingredients in a bowl and bake it in the oven!
Why You'll Love this Granola
- It's quick to make, taking only 35 minutes.
- Only 10 simple ingredients are required.
- This granola recipe can easily be doubled or tripled.
Ingredients
- Rolled oats - Also called old fashioned oats; they provide the best texture for granola, compared to steel cut or instant oats.
- Nuts - I recommend cashews and almonds, but you can use any nuts you prefer. Leave out the nuts and substitute more oats and seeds.
- Salt
- Cocoa powder
- Ground cinnamon - Adds a warm spiced flavor; you can leave this out or substitute other spices like ground cardamom.
- Almond cashew butter - Adds a creamy texture and salty/nutty flavor; you can use any nut butter or seed butter of your choice.
- Olive oil - Binds the ingredients together; you can also use melted coconut oil.
- Maple syrup - You can swap out honey.
- Chocolate chips - Adds more chocolate flavor; the chocolate chips slightly melt in the oven and become so delicious.
Tips to Make the Best Granola Ever
- Mix in dried fruit after your granola is baked, because dried fruit can burn in the oven.
- Allow the granola to cool completely before transferring it to an air tight container to store it. If you store it while it's still warm, the heat and moisture could make your granola lose its crunchy texture.
- Since the granola is a dark color from the cocoa powder, it can be hard to tell once it's done baking. Once the granola feels mostly dry, take it out of the oven.
- The granola will continue to dry and harden as it cools.
Fun Variations on Flavors
- Fruit: Add dried fruit after baking your granola for added sweetness including raisins, dates, dried apples, and cranberries
- Coconut: Add shaved or shredded coconut to make coconut cashew granola
- Nuts: Substitute the cashews and almonds for other nuts like walnuts or pistachios
- Seeds: Add seeds including pumpkin seeds and sunflower seeds
Storing
- Room temperature: Store in an airtight container at room temperature for one to two weeks.
- Fridge: I don't recommend storing granola in the fridge, because it can absorb moisture and lose its crunchy texture.
- Freezer: Store in an airtight container or freezer safe bag for up to 3 months. Thaw at room temperature overnight.
Nut Butter Topping
And the grand finale, my friends, is a generous drizzle of Wild Friends almond cashew super butter! The flavors of their nut butter match so perfectly with this chocolate granola.
Plus Wild Friends doesn't use palm oil, which you'll find on the ingredient labels of many nut butters in stores. Palm oil contributes to deforestation, so the more you can avoid it, the better.
More Recipes Featuring Oats
Chocolate Almond Cashew Granola
Ingredients
- 3 cups rolled oats
- ½ cup chopped almonds (or other nut of your choice)
- ½ cup chopped cashews (or other nut of your choice)
- ½ teaspoon fine sea salt
- ⅓ cup cocoa powder
- ½ teaspoon ground cinnamon
- ⅓ cup almond cashew butter (or other nut butter of your choice)
- ¼ cup olive oil (you can also use melted coconut oil)
- ¼ cup maple syrup
- ¼ cup milk chocolate chips (use vegan chocolate chips to keep this granola strictly vegan)
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper or a non-stick baking liner.
- Mix all the ingredients in a large mixing bowl until the oats are well-coated.
- Spread out the mixture in an even layer on the baking tray. Bake for 20 to 25 minutes, until the granola is mostly dry.
- Allow to cool for at least 15 minutes, then enjoy!!
Notes
- Store in an airtight container at room temperature for up to one week.
- Add dry fruit after the granola has baked to avoid the fruit from burning.
- Since the granola is a dark color from the cocoa powder, it can be hard to tell once it's done baking. Once the granola feels mostly dry, take it out of the oven.
- The granola will continue to dry and harden as it cools.
- Allow the granola to cool completely before transferring it to an air tight container to store it.
I'm eggcited to hear from you :)