Cashew Butter and Chocolate Granola { Vegan} | The Surfers Kitchen
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Cashew Butter and Chocolate Granola

Cashew Butter and Chocolate Granola has to be one of our favorites. I make this at least once a week and it goes fast. |
  • Author: Karla


1/2 cup homemade cashew butter

1/3 cup maple syrup

1/2 cup olive oil

3 cups of oats

1 cup of walnuts

1/2 cup green pumpkin seeds (pepitas)

1/2 cup sliced almonds

1/2 cup unsweetened coconut

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon kosher salt (with another 1/2 saved for the end)

2 teaspoons turbinado sugar

1 cup bittersweet chocolate chips


  1. Preheat oven to 300 degrees.
  2. Combine the oats, nuts, pumpkin seeds, walnuts coconut and salt in a large bowl.
  3. In another bowl, combine the cashew butter, vanilla, oil, and maple syrup.  Mix well.
  4. Pour the liquid ingredients over the dry ingredients and using a wooden spoon or spatula to combine.  You want all of the dry ingredients to get a bit moistened.
  5. Spread on one or two baking sheets—trying to really give all of the pieces some room.
  6. Bake for about 20 minutes. Pull out the baking sheets and toss around the granola.
  7. Bake for an additional 15-20 minutes.  Check every five minutes as it gets later in the cook time to make sure things aren’t burning.
  8. Once you pull the granola out of the oven, sprinkle with the turbinado sugar, the other 1/2 teaspoon of the kosher salt and the chocolate chips.  Gently toss them together.
  9. Let cool completely and store in a air tight container for up to a week (if it lasts that long).