Caramel Cashew Granola


Caramel Cashew Granola

Homemade granola is the ultimate breakfast treat, and it is gluten-free and vegan. It's a guilt-free and unforgettable indulgence too! An easy-to-make recipe with natural, simple ingredients.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Inactive time 40 minutes
Total Time 1 hour 10 minutes
Servings 14 cups


  • 10 medjool dates, pitted
  • ½ cup (120ml) nondairy milk (soy-free if necessary)
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2½ cup (225g) rolled oats (certified gluten-free if necessary)
  • 2½ cup (80g) puffed rice (or puffed millet)
  • 1 cup (180g) buckwheat groats (kasha)
  • 1½ cup (225g) chopped cashews (raw or toasted)
  • ½ cup (65g) hemp seeds
  • 2 tbsp flax meal
  • 2 tsp ground cinnamon
  • 3 tbsp coconut sugar (or brown sugar)


  • Position two racks in the oven near the center. Preheat the oven to 275°F/135°C. Line two baking sheets with parchment paper or silicone baking mats.
  • Combine the dates, milk, maple syrup, coconut oil, vanilla, and salt in a food processor or high-speed blender and process until smooth, pausing to scrape the sides as necessary. Set aside.
  • In a large bowl, stir together the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon. Add the date mixture and stir until combined. Sprinkle the sugar over the granola and gently stir it in.
  • Spread out the granola over the two baking sheets and bake for 20 minutes. Switch the sheets, placing the bottom sheet on the upper rack and the top sheet on the lower rack, and bake for another 20 minutes, until crisp and golden. Let cool completely before crumbling and transferring to gift jars or an airtight container. The granola will keep at room temperature for about 2 weeks.


For a sweeter granola, increase the sugar to ⅓ cup (50g).
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