Small Batch Cashew Granola Recipe

Small Batch Cashew Granola Recipe

Not only is making your own granola easy, but it’s super cost-effective. I like to make nut-rich granolas in small batches and store them in large glass mason jars as a go-to option for my family.

Granola is great with yogurt for breakfast, or a quick afternoon snack.

Here is a recipe for granola using oats, cashews, sunflower seeds, and coconut oil, although feel free to make your own version!

Small Batch Cashew Granola Recipe


  • 4 cups old-fashioned rolled oats
  • 1 cup cashews, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large mason jars, I recommend the 25oz Flint Glass Mason Jars by SKS Bottles & Packaging


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, cashews, sunflower seeds, cinnamon, and salt.
  3. In a small saucepan, melt coconut oil and honey over low heat. Stir in vanilla extract.
  4. Pour wet ingredients over dry ingredients and stir until well combined.
  5. Spread granola mixture evenly onto prepared baking sheet.
  6. Bake in preheated oven for 20-25 minutes, or until golden brown and fragrant.
  7. Let granola cool completely on baking sheet before transferring to an airtight container.

Granola can be enjoyed on its own, or used to top yogurt, fruit, or ice cream. It can also be used as a trail mix or snack.

Here are some additional tips for making granola:

  • Use a variety of oats for different textures. Old-fashioned rolled oats will give you a chewy granola, while quick oats will give you a more crispy granola.
  • Add your favorite nuts and seeds. Cashews, sunflower seeds, almonds, and peanuts are all great choices.
  • Get creative with your add-ins. Dried fruit, chocolate chips, and coconut flakes are all delicious additions.
  • Don’t overbake your granola. It’s better to underbake it and add a few more minutes if needed.
  • Let your granola cool completely before storing it. This will help prevent it from becoming soggy.