I love to eat the granola by itself as a snack or for breakfast with almond milk or coconut yogurt. It also makes for a great smoothie bowl topping! Since lemon is even better when coconut is involved, I added some crunchy coconut chips to the recipe.

Lemon Coconut Granola With Cashews [Vegan, Gluten-Free]





  • 1 can coconut milk
  • 3/4 cup coconut sugar
  • 2 cups gluten-free rolled oats
  • 1 cup gluten-free quick oats
  • 3 tablespoons chia seeds
  • 1/2 cup chopped cashews
  • 1/2 cup coconut chips
  • A few drops lemon oil


  1. Heat the coconut milk and coconut sugar in a pot and let it dissolve while constantly stirring. Take off the heat when completely liquid and combined.
  2. Preheat your oven to 350°F and line a baking tray with parchment paper.
  3. Mix all the remaining ingredients in a big bowl and add the coconut-mixture.
  4. Combine well and spread onto the baking tray TIP: You may have to bake two batches separately, so everything gets’s crispy evenly!
  5. Bake for 20-25 minutes (depending on your oven) or until golden and crunchy.
  6. Let cool completely.
  7. Enjoy!

Nutritional Information

Total Calories: 2978 | Total Carbs: 416 g | Total Fat: 132 g | Total Protein: 58 g | Total Sodium: 611 g | Total Sugar: 247 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.