Coconut Granola Recipe
1 h 15 m
4 cups Rolled Oats
1 cup Cashews, chopped coarsely
1 cup Unsweetened Coconut Flakes
1/4 cup Light Brown Sugar, lightly packed
1/4 cup Coconut Oil, melted
1/4 cup Pure Maple Syrup
3/4 teaspoon Salt
1 cup Raisins
Preheat the oven to 250°F.
Combine the oats, cashews, coconut and brown sugar in a large bowl.
In another bowl, whisk together the coconut oil, maple syrup, and salt.
Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed.
Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even. Bake for 1 hour and 15 minutes, swapping the position of the baking sheets in the oven halfway.
Remove from the oven and allow the granola to cool completely.
Transfer to a large airtight container and stir in the raisins. It will keep in an airtight container for at least 2-3 weeks.
Source: Adapted from
Mel's Kitchen Café