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Extra Clumpy Cashew Cherry Granola

This extra clumpy cashew cherry granola is the ultimate homemade granola recipe. Packed with healthy ingredients like gluten-free oats, raw almonds, cashews, and dried cherries, it’s perfect for a nutritious breakfast or snack. Indulge in the most satisfying crunch and addictive flavour profile! 

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The Very Best Clumpy Cashew Cherry Granola

When I get asked how I achieve the best clumping granola, my answer is always a good quality Extra Virgin Olive Oil. I have been searching for the BEST EXTRA VIRGIN OLIVE OIL company and I can finally shout it out that I have!! Vom Fass is an incredible company that makes a wide selection of products. They take quality very seriously and you can absolutely tell. It’s all in the taste.

I take granola very seriously too and this new extra clumpy Cashew Cherry Granola is going to blow your mind!!! I love the dried cherries and cashew combo as it screams summer. I served this over yogurt, milk, ice cream, and even plain with a dollop of whipped cream and a drizzle of Vom Fass Don Carlos Extra Virgin Olive Oil on top. Olive oil is so good for you, so if you aren’t baking with it yet, let this be your sign!! Let’s get baking folks! 

Clumpy Cashew Cherry Granola Ingredients

  • Gluten-Free Oats: As per usual, the essential base to any granola worth making is oats! I opt for gluten-free oats every time but you can use any oats you prefer. They are rich in dietary fibre, which aids in digestion and keeps you full longer. Oats are also a great source of essential nutrients like manganese, phosphorus, magnesium, and iron. They serve as a neutral canvas that allows the flavours of the other ingredients to shine.
  • Raw Almonds: Raw almonds add a delightful crunch and are loaded with healthy fats, protein, and fibre. They are a rich source of vitamin E, which is an antioxidant that helps protect your cells from damage. Almonds also provide magnesium, which is important for muscle function and bone health. Their slightly sweet and nutty flavour enhances the overall taste of the granola.
  • Raw Cashews: Cashews contribute a creamy texture and a subtle, buttery flavour to the granola. They are high in healthy fats, particularly monounsaturated fats, which are good for heart health. Cashews are also rich in copper, which is essential for energy production and iron metabolism, and magnesium, which supports numerous biochemical reactions in the body. They are the perfect pair for dried cherries for this granola. 
  • Dried Coconut: Dried coconut adds a slight sweetness and chewiness to the granola. It is a good source of dietary fibre, which aids in digestion, and provides medium-chain triglycerides (MCTs), a type of fat that can be quickly used by the body for energy. The unique texture and flavour of dried coconut complement the nuts and seeds in the granola. I like using unsweetened coconut flakes, or unsweetened shredded coconut – each will provide a slightly different consistency but both will add a slightly bright, tropical flavour.
  • Pumpkin Seeds: Pumpkin seeds, also known as pepitas, are packed with nutrients and add a nice crunch to the granola. They are rich in magnesium, which supports muscle and nerve function, zinc, which is essential for immune health, and omega-3 fatty acids, which have anti-inflammatory properties. Pumpkin seeds also provide a good amount of protein and healthy fats to the recipe. 
  • Sunflower Seeds: Sunflower seeds contribute a mild, nutty flavour and a satisfying crunch to the granola. They are a great source of vitamin E, an antioxidant that helps protect cells from damage, and selenium, which supports thyroid health and immune function. Sunflower seeds are also high in healthy fats and provide plant based protein and fiber.
  • Cinnamon: This warm spice adds depth and complexity to the flavour profile of the granola. Its aromatic presence elevates the overall taste of the granola. Cinnamon is pretty much amazing on everything – never be afraid to season to taste by adding more or less. 
  • Cardamom: Known for its unique, aromatic flavour, cardamom provides a hint of spice that enhances the overall taste of the granola. It has digestive benefits and adds a sophisticated layer of flavour that pairs beautifully with the other ingredients. This spice is often used in both sweet and savoury dishes, making it a versatile addition to the granola.
  • Sea Salt: Sea salt balances the sweetness of the granola and enhances the flavours of all the spices and ingredients. It helps to bring out the natural flavours, making each bite more vibrant. Using a high-quality sea salt can add a subtle, yet important, layer of flavour complexity to the granola.
  • Dried Cherries: Soaking dried cherries in warm water before adding them to the granola ensures they are plump and tender and do not get overly dried out in the baking process. They add a chewy texture and a sweet-tart flavour that complements the richness of the nuts and the sweetness of the maple syrup. Cherries are also high in antioxidants and vitamins, contributing to the overall healthiness of the granola. 
  • Extra Virgin Olive Oil: This is a key ingredient that helps the granola clump together and adds a rich, fruity flavour. It is a source of healthy monounsaturated fats, which are beneficial for heart health. Extra Virgin Olive Oil also contains antioxidants and has anti-inflammatory properties, making it a nutritious addition to this granola. I went with this Vom Fass Extra Virgin Olive Oil and found it to work best in my granolas as it’s such high quality! Coconut oil is also a suitable substitute but you likely will not achieve the same clumps or crunch. 
  • Cashew Butter: Cashew butter provides a creamy texture and helps bind the granola together. It adds a mild, nutty flavour and is rich in healthy fats, protein, and essential vitamins and minerals. Cashew butter enhances the richness of the granola and contributes to its overall nutritional value. Peanut butter, almond butter or any seed butter could also be used in place of the cashew butter.
  • Maple Syrup: Maple syrup acts as a natural sweetener and helps to create those beloved granola clusters. It adds a rich, earthy sweetness without the need for refined sugars.
  • Vanilla: Vanilla enhances the overall flavour with a sweet, aromatic note. It complements the other ingredients and adds a layer of complexity to the granola. Vanilla is commonly used in baking to elevate the taste profile and add a comforting, familiar flavour.

What You’ll Need To Make This Gluten Free Cashew Cherry Granola

To create this delicious granola you’ll want a few key tools – these are the ones that ensure I have the clumpiest and perfectly baked granola every time!

  • Baking Sheets: High-quality baking sheets are essential for making granola because they ensure even cooking and help achieve those coveted clumps. Look for heavy-duty, non-stick baking sheets that distribute heat evenly, preventing hot spots that can burn your granola. A good baking sheet will also make it easier to spread your granola in a thin, even layer, which is crucial for achieving a perfect, crunchy texture. Don’t worry about testing out a million sheets – invest in these ones and I promise you won’t regret it! 
  • Oven: Your oven’s performance is key to perfectly baked granola. A reliable oven that maintains a consistent temperature will help you achieve even cooking and the ideal texture. Convection ovens are particularly great for granola, as they circulate hot air around the baking sheet, promoting even browning and clumping. If it’s your first time baking granola you might have to play with your temperatures based on your geographic location and the consistency of your oven. 
  • Large Bowl: A large mixing bowl is indispensable for combining all your granola ingredients thoroughly. It gives you plenty of room to mix without spilling, ensuring that every oat, nut, and seed is evenly coated with the wet ingredients.
  • Wooden Spatula: A sturdy wooden spatula is perfect for mixing your granola ingredients and spreading the mixture evenly on the baking sheet. Unlike metal utensils, a wooden spatula won’t damage your baking sheets, and it’s strong enough to handle the dense granola mixture. It also helps in breaking up clumps to your desired size after baking. This is my favorite spatula which I’m sure you’ve seen me use plenty of times! 
  • Large Mason Jar for Storage: After baking, store your granola in a large mason jar to keep it fresh and crunchy. Mason jars are airtight, which helps maintain the granola’s texture and flavour. Plus, they’re great for displaying your homemade granola on the countertop. Check out these ones.

How to Make This Granola

Prepare the Ingredients

Preheat your oven to 320°F convection or 325°F regular. In a large bowl, combine the gluten-free oats, chopped almonds and cashews, dried coconut, pumpkin seeds, sunflower seeds, cinnamon, cardamom, and sea salt. Drain the soaked cherries and add them to the mixture.

Combine the Wet Ingredients

In a small pot over medium-low heat, combine the Extra Virgin Olive Oil, cashew butter, and maple syrup. Stir continuously until everything is well mixed and smooth. Add the vanilla extract and stir again.

Mix and Bake

Pour the wet mixture over the dry ingredients and stir until all the dry ingredients are coated. Spread the mixture evenly onto two prepared baking sheets or one large baking sheet. Ensure your granola layer it’s not too thick or too thin. Bake for 20 minutes, then turn the pan(s) 180 degrees and bake for another 10-15 minutes, or until the granola is golden brown.

Cool and Store

Allow the granola to cool completely on the baking sheets before lifting it off with a stiff spatula. This is important!! It helps the granola form clumps. Store the granola in a mason jar at room temperature for up to one month.

Chunky Granola Tips & FAQ

Why is my homemade granola not crunchy? Your granola might not be crunchy if it’s not baked long enough or if the oven temperature is too low. Ensure your granola is spread in an even layer and bake until it’s golden brown. It’s really important to let your granola cool completely on the baking sheet before moving it at all to achieve maximum crunch and clump.

What ingredient makes granola clump together? The key to clumpy granola is using enough wet ingredients like Extra Virgin Olive Oil, nut butter, and sweeteners such as maple syrup. Since I started using this Extra Virgin Olive Oil, my clumps have been out of this world! Pressing the granola down firmly on the baking sheet before baking also helps create those coveted clusters.

Is homemade granola healthy? Yes, homemade granola can be very healthy, especially when made with whole ingredients like oats, nuts, seeds, and dried fruit. It’s also free from the preservatives and excessive sugars often found in store-bought varieties. I aim to make all of my granolas as healthy as possible while still being indulgent, it’s important for me to keep refined sugars out of the mix and use the best ingredients possible. 

Here’s Why You’ll Love This Granola Recipe

This clumpy cashew cherry granola is not only delicious but also packed with nutrients. The combination of oats, nuts, seeds, and dried cherries provides a great source of fibre, healthy fats, and protein. The use of olive oil ensures you get those delightful clusters, making it perfect for sprinkling over yogurt, adding to milk, or enjoying by the handful.

If You Love This Granola Recipe, You’ll Also Love

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Extra Clumpy Cashew Cherry Granola

This extra clumpy cashew cherry granola is the ultimate homemade granola recipe. Packed with healthy ingredients like gluten-free oats, raw almonds, cashews, and dried cherries, it’s perfect for a nutritious breakfast or snack. Indulge in the most satisfying crunch and addictive flavour profile! 
5 from 4 votes
Print Pin Rate
Servings: 12 cups
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Equipment

Ingredients

  • 3 cups gluten free oats
  • 1 cup raw almonds roughly chopped
  • 1 cup raw cashews roughly chopped
  • ½ cup dried coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ¾ tsp sea salt
  • ½ cup dried cherries soaked in warm water for 15 minutes
  • ½ cup olive oil extra virgin
  • ½ cup cashew butter
  • ½ cup maple syrup
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 convection OR 325 degrees.
  • Add all the dry ingredients into a large bowl and stir to combine. Drain cherries and add in.
  • Add wet ingredients to a small pot. Heat over medium low heat stirring to combine.
  • Pour wet over dry and stir until no dry ingredients remains.
  • Spread onto 2 baking sheets or 1 LARGE baking sheets in an even layer. Not too think, or to thin!
  • Bake for 20 minutes, turn the pan(s) 180 degrees and bake for another 10-15 minutes.
  • Wait for the granola to cool completely before lifting off the pan using a stiff spatula.
  • Store in a mason jar at room temperature up to 1 month.

Notes

Shop my favorite granola tools and necessities here
Grab your Vom Fass Extra Virgin Olive Oil here!

Nutrition

Serving: 1cup | Calories: 472kcal | Carbohydrates: 38g | Protein: 12g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Sodium: 154mg | Potassium: 399mg | Fiber: 6g | Sugar: 12g | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

12 Responses

  1. 5 stars
    I tried this recipe and it was absolutely delicious and easy to make. THANK YOU FOR THE GREAT RECIPE 👍

    Reply

      1. 5 stars
        Thank you sharing this recipe with me in IG. This has to be one of my favorites! Its soo good!! I used peanut butter instead and it still came out just as good!

        Reply

        1. Hey Lisa, I am so glad that you enjoyed this recipe and peanut butter was a suitable substitution for you! Thanks so much for sharing your modifications and rating this recipe 🙂

          Reply

  2. 5 stars
    This recipe turned out perfect! It’s so delicious. My husband and son can’t decide which recipe for your granola they like the best.

    Thank you for the substitution suggestion. I will definitely try the quinoa flakes so that I can enjoy it as well🤗

    Reply

    1. Hey Shauna, I am so happy that you tried this recipe and it turned out amazingly!! Love that there is a family debate over the favorite flavor! I’ll keep them coming your way 🙂 pleased that you found the modifications and substitution suggestions helpful!

      Reply

  3. If I want to make it less sweet can I just reduce the quantity of maple syrup or should I the increase one or all of the other wet ingredients to replace the amount I removed. Love you granolas. Just finished the peacan cinnamon one. Yum! ❤️

    Reply

    1. Yes, if you’d like to decrease the maple syrup I would slightly increase the nut butter and oil. You need to have the same ratio of liquid to have the clump. Lmk how it turns out!

      Reply

  4. Do the cherries get baked in the oven with the granola or are they added after the granola comes out of the oven?

    Reply

  5. 5 stars
    While on a painting retreat at Sundance Mountain Resort, one woman brought this granola for all of us to enjoy every morning. It’s definitely the BEST granola.

    Reply

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