With dried mango and tart cherries, this coconut cashew granola is perfect just topped with nut milk or mixed into yogurt for breakfast or a snack.
4 cups old-fashioned oats
2 tablespoons wheat germ
2 tablespoons ground flaxseeds
1 cup salted roasted cashews
3/4 cups unsweetened coconut flakes
4 tablespoons coconut oil, melted
1/4 cup honey
1/2 cup torn dried mangoes
1/4 cup dried tart cherries
Preheat the oven to 325 degrees F.
In a large bowl, combine the oats, wheat germ, ground flaxseeds, cashews and coconut flakes.
In a small bowl, stir together the coconut oil and honey, and then fold into the oat mixture. Transfer to a sheet pan and spread into an even layer. Bake for 15 minutes and toss the granola. Continue baking for 15 minutes until golden brown.
Cool completely before storing in an airtight container.