Must try: Chocolate Granola Recipe with Cashew Butter

Hey, my friends! It has been a while since I posted a food post/recipe here. But today, I have a quick and easy chocolate granola recipe to share with you. You already know that I am not a recipe developer. I am just someone who loves food, have found joy in nourishing my body with wholesome ingredients, and try my best to share some of that with you all when I can. I have been sharing most of my foods over on youtube where a video is actually posted for this particular chocolate granola recipe! 

What I love most about this recipe is that it is oil-free! A chocolate granola recipe that is oil-free and also freshly made? Good luck finding that in stores! That is exactly why I have been making my own granolas for over five years now. 

This recipe has been made so many times that I can easily find at least 5 other varieties (which I hope to share with you all soon). Feel free to adapt this to whatever dietary preference that you have. If you are allergic to cashew butter, you can use peanut butter or any other kinds of butter that you are not allergic to, such as sunflower seed butter or the likes. 

One of my favorite ways to enjoy this granola is to eat it as a cereal! Simply dice in your favorite fruits and pour in hot or cold nut milk (or whatever your preference) and enjoy. I have not purchased store-bought cereal in years because I simply enjoy my granolas just like cereal.  

Here’s the how to video on how I make this particular! It’s a must watch!

Let me know what you think and if you try this recipe, let me know how you like it or how you adapted it for yourself.

Chocolate cashew Granola Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A quick and easy oil-free chocolate granola. Easily adaptable to any dietary preference.

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Ingredients

• 2 1/2 cups organic rolled oats  
• 5 tbsp raw dark cacao powder  
• 1/4 cup brown sugar (or more if you like it sweeter  
• 1 cup mixed nuts, chopped  ( I used pecans, silvered almonds & walnuts)
• 3 tbsp cashew butter (or nut butter of choice) 
• 1/3 cup warm water (can sub water and sugar for 1/2 cup maple syrup)
• 1/2 cup seeds (I used  1/4 cup pumpkin seeds & 1/4 cup chia seeds) 
• Pinch of salt  
• 1/2 cup dried cranberries  

Instructions

1. Set over to 350 degrees F.
2. In a large mixing bowl, add the raw cacao and dissolve with warm water. Slowly add in the water and whisk until there are no lumps
3. Add in the sugar, mix and let sit to dissolve (the sugar should dissolve over time).
4. In another large bowl, add rolled oats, mixed nuts, seeds, salt, and dried cranberry. Combine thoroughly.
5. Pour the oats component into the large cacao bowl mixture bowl (wet ingredients). Add nut butter and combine)
6. Use hands preferably to make sure all the oats are fully coated.
7. Pour onto a baking pan (oiled or use baking sheets/parchment paper) and make a flat layer so the granola is baked completely through
8. if you like your granola clumpy, now is the time to sparsely make clumps.
9. Put in oven and bake for 10 minutes, bring out and mix/stir, then bake again for another 10-15 minutes.
10. Let cool at room temperature then pour onto storage container.

Notes

The granola will harden as it cools so, do not overbake.

You can swap the sugar and water mixture for maple syrup. I ran out of syrup and use this alternative. Both works just fine!

I also would suggest you add the dried cranberries after the first 10 minutes because dried cranberries are already dried, and they will dry out the most they are baked. So if you don't like crunchy dried fruits, definitely alter this step.