Coconut Cashew Granola
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.
Servings: 12
Ingredients
- 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 mango
- 1/4 cup dried tart cherries
Instructions
- 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.
Notes
Recipe makes about 6 cups granola.
Nutrition
Calories: 312kcal | Carbohydrates: 39g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 78mg | Potassium: 212mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1127IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 3mg