Quick and easy granola.

When my husband says, “This is the best thing you’ve ever made”, I’m not sure if I should be offended or understanding, because this granola is honestly the best tasting granola ever!


After buying countless bags of granola from the supermarket and leaving them opened and barely eaten in the pantry, I was desperate to find a granola that I could enjoy for an easy and satisfying breakfast. I struggle to find a breakfast that is fairly healthy and that can keep me feeling full until the next chance I have to refuel. Also, I needed something that I can throw together quickly, easily, and that won’t break the bank. I finally found it in a recipe that I have adapted from Angela Liddon’s book, Oh She Glows Everyday. I was so excited that my husband thought of buying me this fabulous vegan cookbook for my birthday last year. I was so impressed by his enthusiasm to try vegan recipes only to discover that Danny thought that he was going to be enjoying an abundance of seafood recipes as he had mistaken a few pieces of pita on the front page for salmon filets (insert dramatic eye roll).

The mix of flavors in this granola is exactly what I want to taste every morning. One of my favorite things about this recipe is that you can add, exchange, or omit any of the ingredients based on what ingredients you have on hand or if there are any food allergies in your family. The original recipe in the cookbook is completely nut free and vegan but I have adapted it to suit my taste and the ingredients I have on hand. I keep my finished granola in the fridge in an airtight container and it usually lasts us about a week, if that, because honestly, we catch each other sneaking into the refrigerator eating this granola by the handful when we need a little treat! I also recommend buying these ingredients in bulk when you can and storing them in airtight containers. I also have luck finding some of these ingredients cheaper on amazon, on sale at tjmaxx (just check the expiration date),  or buying the ingredients based on sales at my local supermarket.


2 1/2 cups unsweetened large flake coconut chips

2 cups gluten free rolled oats

1 cup raw pumpkin seed

1/4 cup raw chopped walnuts (substitute with sunflower seeds and/or hemp hearts for but free)

2 tablespoons coconut sugar or sugar of choice

1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1/3 cup plus 1 tablespoon coconut oil (virgin or regular is fine)

1/3 cup plus 2 tablespoons pure maple syrup

2 tablespoons of cashew butter (any seed or nut butter will work)

2 teaspoons of vanilla extract

Substitutions- whether it’s diet related or simply what you have on hand feel free to substitute any nuts or seeds for this recipe like hemp hearts, sliced almonds, and sunflower seeds.


  1. Preheat oven to 300℉

  2. Combine oats, coconut flakes, pumpkin seeds, walnuts, sugar, cinnamon, and salt in a large bowl

  3. Melt coconut oil in a small saucepan. Remove from heat and whisk in maple syrup, cashew butter, and vanilla until combined.

  4. Pour wet ingredients into dry ingredients and stir until the dry mixture is completely coated

  5. Prepare an extra large baking sheet with parchment paper

  6. Spoon and spread granola mixture into an even layer on the baking sheet

  7. Bake for 15 minutes. Remove from oven, stir, then bake for 8-10 more minutes or until granola is just turning golden on the edges.

  8. Let cool on the baking sheet, about 40 minutes to an hour then transfer to an air tight container to store in the refridgerator for 3-4 weeks or in the freezer for a few months. (granola will become crunchy as it cools)

    Enjoy on greek yogurt with berries and honey, with your milk of choice, or by the handful for a snack. This granola is also great used to meal prep parfait breakfasts in mason jars for breakfast on the go! Tell us your favorite way to enjoy this granola and your  favorite ingredient combinations, and don’t forget to tag Amerin Skincare when you are showing off your new favorite granola recipe!