A simple granola recipe that’s vegan, gluten free, dairy free, and flat out delicious! Granola is one of my all time favorite snacks. I love eating granola with a little milk for a mid-day pick me up or late night snack. There is nothing better!
This cashew cookie granola recipe is so amazing because it tastes just like a cashew cookie. It’s perfectly sweetened, filled with a warm vanilla flavor, just the right amount of salt, and has a tender crunchy texture.
It’s super simple, doesn’t have any nuts, seeds or dried fruit, because it doesn’t need it. The simple flavors of the cashews, maple syrup, and oats shine enough on their own making this the perfect topping on your favorite yogurt or smoothie bowl.
Cashew Cookie Granola
(links below are the gluten free/celiac safe products used in this recipe)
|– gluten free rolled oats|
|– raw cashews|
|– creamy almond flax butter (substituted for cashew butter)|
|– pure maple syrup|
|– coconut oil|
|– pure vanilla extract|
|– ½ teaspoon pure vanilla bean paste (substituted for vanilla bean powder)|
|– kosher salt|
Get the full recipe instructions from Rachel Conners’ cookbook ‘Bakerita‘