Ingredients
Scale
- 4 cups rolled oats
- 2 cups raw almonds
- 1 cup pumpkin or sunflower seeds
- 1/2 cup maple syrup
- 6–7 tablespoons oil* or melted unsalted butter**
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup chopped (dried, unsweetened cherries (I use bing cherries))
- 1 teaspoon vanilla extract
- 1/4 teaspoon organic almond extract
Optional Additions:
- 1 cup shredded coconut (unsweetened)
- 1 tablespoon flax seed meal
Instructions
- Preheat oven to 250 degrees F.
- In a large bowl combine oats, nuts, seeds, and coconut (optional), and flax seed meal (optional)
- In a separate bowl combine oil/butter, spices, salt, and maple syrup.
- Pour seasoned oil/butter mixture over the oat mixture and stir to coat.
- Spread granola on parchment lined baking sheets (size)
- Cook for about 1 hour and 15 minutes, stirring every 20 minutes.
- Remove from oven and let cool.
- Break into small pieces and stir in cherries.
- Store in airtight containers like zippered bags or mason jars. Will keep for about 2-3 weeks.
Notes
We recommend using organic when possible.
If you prefer, you can use honey instead of maple syrup.
Olive oil, coconut oil, or avocado oil work great. If using salted butter, reduce added salt to 1/4 teaspoon.
Raw nuts and seeds work best. If you’re adding previously roasted nuts or seeds, consider adding them after the granola is already cooked.
Pistachios make a great addition to this granola as well. Also, if you want to make it more decadent and holiday-inspired, add 1/2 cup of chocolate chips (when the granola has cooled) or drizzle some melted chocolate chips on top of the cooled granola.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast
