Coco-nutty Granola

Coco-nutty Granola


3 cups rolled oats
1 banana
1 cup dates
½ tsp vanilla extract
1/3 cup water or coconut water
½ cup coconut oil, melted
½ cup shredded coconut
½ cup cashew pieces


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Toss together oats, cashews, and shredded coconut in a large bowl.  Set aside.
  3. Blend together banana, dates, water, and vanilla until smooth and creamy.  Whisk together with coconut oil.
  4. Toss oat mix with banana mixture until oats are evenly coated.
  5. Spread evenly onto a baking sheet.  Bake about 40 minutes, or until golden brown, stirring occasionally to prevent burning.
  6. Once cool, store in airtight container.  Keeps well for about 2 weeks.
  7. Serve with fresh fruit and warm almond or rice milk for the colder months.

Recipe compliments of Brook Rivera, HHC at