Makes: 5 cups


  • 3 cups of Bob’s Red Mill Oat Old Fashioned Organic or your choice of large flake oats.
  • 1 cup of raw almonds, chopped
  • 1 cup of raw cashews or walnuts, chopped
  • 1 cup of unsweetened coconut flakes or shredded coconut
  • 1/4 cup of ground flaxseed
  • 1/4 cup of coconut oil, melted (see tip for oil-free)
  • 1/2 cup of pure maple syrup
  • 1 tablespoon of vanilla extract
  • 1/2 teaspoon of cinnamon, optional
  • 1/4 cup of currants, optional
  • Pinch of salt


  1. Preheat oven to 300°F.
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the oats, almond, cashews or walnuts, ground flaxseed, coconut flakes, maple syrup, vanilla, cinnamon and a pinch of salt. Mix well to combine.
  4. Spread a layer of granola mixture on the lined baking sheet, distributing evenly.
  5. Place the baking sheet in the middle rack of your oven and cook for 45 minutes, stirring the mixture every 10-15 minutes.
  6. Once done, remove from the oven and let cool. When the granola has cooled, you can add the currants.
  7. Enjoy on top of non-dairy yogurt or your morning oats.

Tip: for an oil-free version use apple sauce in place of coconut oil