A good homemade granola should be crisp, aromatic and easy to adapt to what you already have in the cupboard. In this recipe, we use our Cashew Spread to coat the oats and give them a generous texture, alongside the mellow flavour of cashews, orange blossom honey and vanilla.
The method is simple: mix, spread, bake gently, then give the granola time to cool. That final pause is when it develops its proper crunch.
Why use cashew spread in granola?
Our Cashew Spread is made with 70% cashews, orange blossom honey from Spain, Bourbon vanilla seeds, cocoa butter, rapeseed oil, sunflower lecithin and a touch of fleur de sel. Its smooth texture makes it easy to distribute through the oats.
Here it forms the base of the coating. We add a little honey to encourage more distinct clusters and a small amount of neutral oil so the mixture can be worked without crushing the flakes.
Ingredients for one large jar
- 250g rolled oats
- 100g of our Cashew Spread
- 40g honey
- 30g neutral oil, such as rapeseed oil
- 60g cashews, roughly chopped
- 1 small pinch of salt
- 1/2 tsp ground cinnamon, optional
To serve, add plain yoghurt, milk or a plant-based drink and fresh fruit if you like. Apple and pear work particularly well: their freshness provides a pleasing contrast to the rounded cashew flavour.
How to make cashew spread granola
1. Make the coating
Heat the oven to 150°C fan. Put the cashew spread, honey and oil in a small saucepan and warm over very low heat just until the mixture loosens. It should not boil or cook.
Remove from the heat, add the salt and cinnamon if using, then stir until smooth.
2. Coat the oats
Place the rolled oats and chopped cashews in a large bowl. Pour over the warm coating and fold with a spatula until the flakes are evenly covered.
Mix gently. There is no need to separate every oat: a few small clumps will become useful clusters in the oven.
3. Spread without compacting
Tip the mixture onto a baking tray lined with baking paper and spread it into an even layer. Press a few areas lightly with the back of the spatula to help clusters form, but do not compress everything into one solid slab.
4. Bake gently
Bake for 25 to 30 minutes. Halfway through, carefully turn the darker edges towards the centre, which often colours more slowly. Watch closely towards the end: the granola should be golden rather than dark brown.
The exact time will depend on your oven, the depth of the layer and the size of the tray. Use the colour and toasted aroma as your main guides.
5. Cool completely
Take the tray out and leave the granola to cool without stirring. It may still feel slightly soft when it leaves the oven, but it firms up as it returns to room temperature.
Once completely cold, break it into clusters of your preferred size. Add fresh fruit only when serving so it does not introduce moisture to the granola in the jar.
How do you make crisp granola clusters?
Three details matter. First, distribute the coating evenly: dry areas stay crumbly, while heavily coated patches brown too quickly. Second, press the mixture lightly before baking. Third, leave it undisturbed while it cools.
For a finer granola, stir it more thoroughly halfway through baking and crumble it while it is still warm. For larger clusters, turn it in broad sections and wait until it is completely cold before breaking them up.
Three easy variations
Apple and cinnamon
Add the cinnamon to the coating, then serve the finished granola with thinly sliced fresh apple. Keep the apple out of the storage jar so the granola stays crisp.
Cocoa
Add one tablespoon of unsweetened cocoa powder to the oats before pouring in the coating. Mix carefully so no pockets of dry cocoa remain.
Dried fruit
Once the granola is cold, fold in a small handful of raisins, chopped dried apricots or cranberries. Adding them after baking keeps them from hardening or catching in the oven.
How to serve homemade granola
Serve it with plain yoghurt for a creamy-crisp contrast, or add a little milk just before eating. It also makes a crunchy topping for compote or roasted fruit.
For a quick dessert, spoon lightly sweetened compote into glasses, add yoghurt and finish with granola immediately before serving. The layers stay distinct and the clusters keep their texture.
Storage and allergens
Always let the granola cool completely before transferring it to a clean, dry, airtight container. Keep it away from heat, light and moisture. Use a dry spoon and check its appearance and smell before serving.
This recipe contains oats and cashews. Our spread contains cashews and may contain traces of other tree nuts. If you are cooking for someone with an allergy or intolerance, check the label on every other ingredient you use as well.
Make the recipe your own
Treat this granola as a flexible base: keep the balance of oats and coating, then adjust the spices and additions. Our Cashew Spread brings a mellow cashew flavour, vanilla and orange blossom honey to the recipe without making the method complicated.
If you would like to try it, discover our Cashew Spread and make the clusters as fine or generous as you prefer.
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