Strawberry Coconut Cashew Protein Granola

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Strawberry Coconut Cashew Protein Granola


Units Scale
  • 2 cups rolled oats
  • 1/2 cup rice puffs
  • 1/2 cup crushed freeze-dried strawberries
  • 1/2 cup chopped cashews (feel free to swap with your favorite nuts or seeds)
  • 1/3 cup unsweetened coconut shreds
  • 1/2 cup Sprout Living Pro Collagen (berry)
  • 1/4 teaspoon salt
  • 1/4 cup cashew butter (or any nut butter of your choice)
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 325°F (165°C). Line a 9×13-inch rimmed baking tray with parchment paper and set aside.
  2. In a large bowl, combine the rolled oats, rice puffs, crushed freeze-dried strawberries, chopped cashews, coconut shreds, protein powder, and salt. Mix well to evenly distribute the ingredients.
  3. In a microwave-safe measuring cup or a small pan on the stove, combine the cashew butter, honey, and coconut oil. Heat until warm and melted, stirring occasionally.
  4. Stir in the vanilla extract into the warm liquid mixture.
  5. Pour the liquid mixture over the dry ingredients in the bowl. Stir until all the dry ingredients are fully coated and evenly mixed.
  6. Transfer the granola batter onto the prepared baking sheet. Spread it out into an even layer.
  7. Bake for 25 to 30 minutes, or until the edges are golden brown.
  8. Allow the granola to cool completely on the baking sheet. Once cooled, break it into large clusters!

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