Pumpkin Spice Granola (gluten free and AIP)

  • Author: Anne Marie from Grass Fed Salsa
  • Yield: 8 servings 1x



  • 2 cups raw coconut flakes (like this)
  • 2 cups raw shredded coconut (like this)
  • ½ cup organic raisins
  • ½ cup dried cherries (like this)
  • ¼ cup pure, grade B maple syrup (like this)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger (reduce to ½ teaspoon for a less spicy version)
  • ½ teaspoon sea salt


  1. Preheat oven to 250 degrees.
  2. In a large bowl, combine coconut, raisins, and cherries.
  3. Add maple syrup, cinnamon, ginger, and sea salt. Stir with a rubber spatula until the coconut and fruit are well coated.
  4. Spread out on a parchment lined baking sheet, and bake for about 10-15 minutes, stirring after about 7 minutes of baking time. Remove from oven when the coconut flakes are golden brown.
  5. Let cool on baking sheet. The coconut flakes will crisp and form larger clumps as they cool.
  6. Enjoy as a handful of granola, or in a bowl with coconut milk and an extra sprinkle of cinnamon.