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+ servings

Cherry Walnut and Coconut Granola


  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • ½ cup sesame seeds
  • 5 cups old-fashioned oats (gluten-free if you’re avoiding gluten)
  • 1 cup walnuts, roughly chopped
  • 2 ½ cups coconut flakes, unsweetened
  • 1 tsp cinnamon
  • ½ cup brown rice syrup
  • cup maple syrup
  • ½ tsp fine-grain sea salt
  • ½ cup olive oil
  • 1 Tbsp vanilla extract
  • ½ cup dried apricots, thinly sliced
  • ½ cup golden raisins
  • 1 cup dried cherries, unsweetened


  • Preheat oven to 300 deg F
  • Line two rimmed baking sheets with parchment paper and set aside
  • Add the seeds to a fine-mesh strainer and rinse under running water. Set aside.
  • In a large bowl, add the oats, walnuts, coconut, and cinnamon. Toss to combine and set aside.
  • In a small saucepan over medium heat, add the syrups and salt. Stir frequently until the mix has begun to simmer, then remove from the heat and add the olive oil and vanilla. Stir to combine. Set aside
  • Add the rinsed seeds to the oat mix and combine. Add the syrup mix to the oat mix and stir until evenly combined
  • Divide the granola between the two baking sheets and bake for 15 minutes. Stir, rotate the baking sheets, and bake another 15 minutes
  • Stir the granola and rotate the baking sheets one last time. Bake another 5-10 minutes, or until the granola is golden and toasted
  • Place the granola in a bowl, add the dried fruit, and toss gently
  • Cool completely before storing.