New This Month

Cashew-Ginger Granola

Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of cashews, sesame seeds, and candied ginger.

  • Prep:
  • Total Time:
  • Yield: Makes 5 cups

Source: Everyday Food, April 2011


  • 3 cups rolled oats (not quick-cooking)
  • 1 cup raw cashews
  • 1/4 cup unsalted butter, cut into pieces
  • 1/3 cup condensed milk (from a 14-ounce can)
  • 1 tablespoon untoasted sesame seeds
  • 1/2 teaspoon coarse salt
  • 2/3 cup chopped candied ginger


  1. Preheat oven to 300 degrees. In a large bowl, combine oats and cashews. In a small saucepan, combine butter, condensed milk, sesame seeds, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in ginger. Store in airtight containers at room temperature, up to 3 weeks.

Cook's Notes

Sprinkle granola on ice cream, add it to fruit salad, or fill a jar and give as a gift.

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