Coconut-cashew granola

Skip the store-bought kind and make your own.

“Homemade granola is great for meal prep and you can easily double or triple this recipe,” says New York City-based recipe developer Julia Gartland. Spices such as cinnamon can help boost your metabolism while cashews and pumpkin seeds add healthy fats.

Yields 3 cups

This recipe is part of our meal prep series. Click here for the full plan.

Recipe development, food styling & photography by Julia Gartland


1¼ cup rolled oats
¼ cup raw cashews, roughly chopped
⅓ cup coconut flakes
¼ cup pumpkin seeds
1 tablespoon raw sesame seeds
2 tablespoons coconut palm sugar
¾ teaspoon ground cinnamon
¼ teaspoon sea salt
½ teaspoon vanilla extract
2 tablespoons maple syrup 
2 tablespoons extra virgin coconut oil, liquefied
¼ cup dried tart cherries (optional)


Preheat oven to 300 degrees. In a large mixing bowl, add the oats, cashews, coconut flakes, pumpkin seeds, sesame seeds, coconut sugar, cinnamon, and salt.  Toss well with your hands to combine.

Stir in vanilla extract, maple syrup, coconut oil, and dried cherries. Using your hands, toss to coat so that the granola feels well mixed and damp throughout.

Spread the mixture evenly on a large baking sheet, making sure to pack it into a rectangle shape. Bake for 14 to 16 minutes without stirring, or until golden brown and dry to the touch.


Set aside to cool, untouched, for 20 minutes, then store in an airtight container for up to one week.