by | Feb 19, 2020

I’ve been making granola for years now. We love it. Typically with yogurt (plain dairy-free coconut is the best), but sometimes with cashew milk. As a late-nite snack I’ll throw in a handful of chocolate chips.

Time to share the recipe! it’s super easy to make.


  • 4 cups rolled oats (not “quick oats”)
  • 1 ½ cups raw nuts/seeds (pecans, pepitas & sunflower seeds are our usual, but you can use whatever you like)
  • 1 tsp fine-grain sea salt
  • 1 tsp cinnamon
  • ⅓ cup melted coconut oil (or sub olive oil)
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup coconut
  • ⅔ cup dried fruit, chopped (typically cranberries)


  1. Preheat oven to 350F
  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  3. Combine oil, maple syrup and vanilla. Pour over oat mixture and stir to coat.
  4. Pour the granola into parchment lined baking sheet and use a spatula to spread it in an even layer.
  5. Bake until golden, 30-40 minutes, stirring every 10 minutes. In the last 5 minutes add the coconut to toast.
  6. Remove from oven and stir in dried fruit. Let the granola cool completely, undisturbed, before moving it to a container.
  7. Store the granola in an airtight container.

Full credit goes to Cookie & Kate’s Healthy Granola Recipe