• Katherine Arthurs

Gluten Free Cinnamon Coconut Cashew Granola

I love a good sweet and salty snack...enter this everyday granola! I make this for my clients ALL THE TIME and at home too!


Gluten Free Cinnamon Coconut Cashew Granola


3 cup gluten free oats (I use Bob Red Mill)

1 cup coconut flakes (unsweetened)

1 heaping cup of raw or roasted whole cashew

1 heaping teaspoon cinnamon (good quality)

1 teaspoon salt

½ cup -1 cup real maple syrup (depending on how sweet you like it)

2-3 tablespoons chia seeds

½ melted coconut oil


Preheat oven to 400 degrees. In a large mixing bowl, combine all the ingredients together using a wooden spoon. Spread evenly on a baking pan. Put in the oven for 8 minutes. Remove and stir around. I like to bring the granola that’s in the corners into the middle and mix that way – usually the ingredients cook faster on the corners. Return to the oven and bake another 8 minutes- remember to watch it. It can easily burn. Remove and stir – it may be finished or return to the oven for another 5 minutes. Let cool in baking pan for a few minutes. Put in a glass container to store.


Option: dried cranberries or blueberries