Maple, Pecan, and Sour Cherry Granola
If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.
Recipe information
Yield
6 cups
Ingredients
Preparation
Step 1
Preheat oven to 375°. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10–15 minutes.
Step 2
Reduce oven temperature to 300°. Transfer oat mixture to a large bowl and stir in wheat germ. Bring maple syrup, brown sugar, coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Pour over oat mixture and stir until coated. Spread onto another rimmed baking sheet and bake until deep golden brown, 25–35 minutes. Toss cherries into warm granola and let cool. Transfer to a large bowl or platter and serve with yogurt and fruit.
Step 3
Do Ahead: Granola can be made 3 weeks ahead. Store in an airtight container.
