Blog/ Breakfast

Cashew Coconut Granola

Cashew Coconut Granola

Recipe by Jennifer-JuneCourse: Blog, Breakfast


Prep time


Cooking time






  • 2 cups Rolled oats

  • 2 cups unsweetened coconut flakes

  • 1 cup raw cashews

  • 1/2 cup pumpkin seeds

  • 1/4 cup sunflower seeds

  • 1/4 cup dried apricots, diced (or other dried fruits like dates, cherries or raisins)

  • 2 Tbsp nut butter

  • 2 Tbs maple syrup

  • 1/4 cup coconut oil

  • 1 tsp pure vanilla extract

  • 1 tsp ground cinnamon


  • Preheat oven to 315°F and line an extra-large rimmed baking sheet with parchment paper
  • In a large bowl combine the oats, coconut flakes, cashews, seeds, fruit, and cinnamon
  • In a small saucepan, melt the coconut oil and remove from heat before whisking in the nut butter, maple syrup, and vanilla extract
  • Pour the wet ingredients into the dry ingredients and stir until the dry ingredients are thoroughly coated
  • Spoon the granola onto your baking sheet and pop it into the oven for 15 minutes, stir it up and let it bake another 15 minutes or until golden brown. It will be soft when it first comes out so make sure to let it cool completely before eating or storing.

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