I love blogging about food. I get to wake up and create anything I my heart desires that day! And all in the comfort of my home. Some days my inspiration is more global than others. A day like today, however, I just wanted simplicity.

I was rummaging around my kitchen cabinets and stumbled upon a hidden treasure of bulk bags of rolled oats and nuts. Oatmeal wasn't enticing enough. But I did have all the ingredients to make a crunchy, lightly sweet, and totally addicting granola with cashews and coconut flakes.

This recipe is very easy to make and it can be made the night before and stored until morning. Warning: it may not last until the morning. I admit, I struggled to get photos of the granola in it's finished glory because I kept swiping handfuls from the mason jar. After a few rushed photos, I ended up eating all the granola from the mason jar in one sitting.

This granola is slightly sweet and salty, due to a touch of maple syrup, brown sugar, roasted cashews, and Himalayan salt. By the way, I like using this salt, harvested in Pakistan, because it contains more vitamins and less sodium than sea salt or plain ol' table salt. The coconut flakes just add another element of texture. Using unsweetened flakes means there isn't an overwhelming amount of sugar.

This granola has a great balance of flavors and textures. Being a simple recipe, feel free to elaborate and toss in some dried fruit or white chocolate chips, if you're naughty. Most importantly, while this is baking in the oven, try to restrain yourself because your home will smell like a bakery!

cashew coconut granola

serves 4-6, 10 min prep + 60 min cook time


3 cups rolled oats
4 tablespoons coconut flakes
1/2 cup roasted cashews, roughly chopped
3 tablespoons dark brown sugar
2 teaspoons cinnamon
3 tablespoons maple sugar or honey
1 teaspoon coconut oil
dash of sea salt


Preheat oven to 275 degrees.

In a bowl, combine the oats, coconut, cinnamon, and brown sugar.

In a separate bowl, combine the maple syrup or honey and coconut oil.

Pour the granola into the honey or syrup bowl and mix thoroughly. Pour onto parchment paper lined baking pan that has been lightly greased with coconut oil. Allow some clumps to remain. Sprinkle with Himalayan salt.

Place in oven for 1 hour, stirring every 15-20 minutes to achieve even color.

Remove from oven and cool. Store in airtight container, like Tupperware or a mason jar.