Ingredients
Method
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine oats, chopped walnuts, cinnamon, and salt. Stir to mix evenly.
- In a separate bowl, whisk together cashew butter, maple syrup, and vanilla extract until smooth. Warm the nut butter if needed to make mixing easier.
- Pour wet mixture into dry ingredients and stir until all oats are coated.
- Spread the mixture onto the prepared baking sheet in a ¼-inch thick layer. Press down firmly with a spatula to help form clusters.
- Bake for 15 minutes until golden and fragrant. Watch closely to prevent burning.
- Let granola cool completely on the pan without disturbing it. This step helps the clusters firm up.
- Once fully cooled, break into clusters and store in an airtight container.
Notes
Let the granola cool fully before breaking it apart – this is key for crunchy clusters.
Swap in pecans or almonds for walnuts, or add dried fruit after baking.
Store at room temperature for 2–3 weeks, or freeze for up to 3 months.
For larger clusters, press more firmly and avoid moving during cooling.
Optional: Add white chocolate drizzle or protein powder for variation.