Cashew-Coconut and Beet Granola


  • 1 1/2 cups oats
  • 1/2 cup desiccated coconut - preferably thick flakes
  • 2 tbsp ground flax seeds
  • 1/4 cup chopped sprouted cashews
  • 1/4 cup sunflower oil
  • 1/4 cup maple syrup
  • 1 tbsp Dr. Cowan's Garden Three-Beet Powder
  • 1 pinch sea salt


  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Add oats, coconut, ground flax seed and cashews to a large mixing bowl. In a small bowl, whisk together the oil, maple syrup, Three-Beet Powder and a pinch of salt.
  3. Pour the liquid mixture over the oat mixture and toss to coat. Pour onto the lined baking sheet and press down with the back of a spoon. Keep the ingredients touching each other in a 1/2”-deep layer.
  4. Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes. Gently break the oats into chunks (using a spoon) and return to the oven for 10 minutes.
  5. Remove from the oven and allow to cool, undisturbed, to room temperature. Transfer granola to an airtight container if not eating immediately.
  6. Serve granola with yogurt, fruit, as a topping for a salad, or on its own.

beet granola


  • recipe yields 8-10 servings
  • granola keeps well, in an airtight container, for up to 2 weeks
  • replace cashews with another sprouted nut or seed, if desired