Cashew Coconut Homemade Granola

Slightly sweet and slightly salty, this Cashew Coconut Homemade Granola is a great breakfast to start your day or the perfect snack for an afternoon pick me up!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 4 cup rolled oats gluten free if needed
  • 1/2 cup raw unsalted cashew pieces
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup dried black currants or raisins
  • 1/2 cup carob chips or dairy free chocolate chips
  • 1/4 cup coconut oil melted
  • 1/4 cup dark maple syrup
  • 3 Tablespoons coconut sugar
  • 1 teaspoon kosher salt


  1. Preheat oven to 250 degrees and line a baking sheet with parchment paper.

  2. In a large bowl, combine oats, cashews, coconut, pumpkin seeds, black currants and carob chips. Stir to combine.

  3. In a small bowl, combine coconut oil, maple syrup, coconut sugar and salt and whisk to combine.

  4. Pour liquid mixture into the oats mixtures and stir to combine. Make sure liquid is evenly distributed throughout all of the dry ingredients so they are all moistened.

  5. Pour granola out onto the prepared baking sheet and spread out so the granola is laid out in an even layer.

  6. Bake at 250 degrees for 45 minutes to 1 hour, stirring halfway through. The granola should be golden brown. 

  7. Remove from the oven and let cool completely.