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Cherry, Maple and Walnut Granola

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  • Prep 10 min
  • Total 50 min
  • Servings 7
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Homemade granola made with dried cherries, nuts, maple syrup and olive oil. Super easy, super delish. Adapted from Orangette.
by: Girl vs Dough
Updated Jan 21, 2015
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  • 3 cups rolled oats
  • 1 cup raw, hulled pumpkin seeds, or pepitas
  • 3/4 cup raw, hulled sunflower seeds
  • 1 cup unsweetened coconut flakes
  • 1 1/4 cup raw walnut pieces
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon salt
  • 3/4 cup real maple syrup
  • 1/2 cup olive oil
  • Dried cherries (optional)


  • 1
    Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.
  • 2
    In a large bowl, combine oats, pumpkin seeds, sunflower seeds, coconut flakes, walnuts, brown sugar and salt. Pour in maple syrup and olive oil and stir until well combined. Spread evenly on prepared baking sheet.
  • 3
    Bake, stirring every 15 minutes, until granola is golden brown, about 40-45 minutes. Remove from oven and place baking sheet on cooling rack to cool completely.
  • 4
    Add dried cherries to cooled granola, if desired, and stir to combine. Store in an airtight container at room temperature for up to one month.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I have this theory.

    If I was a superhero (ahem, superheroine), my Kryptonite would be homemade granola. I’d be able to climb tall buildings, travel for miles in a single bound and save cats stranded in trees with no more effort than it takes to lift a pinky finger – but one whiff of granola and I’m a goner.

    So you can only imagine how hard it was for me to make this homemade Cherry, Maple & Walnut Granola and force myself to not devour all seven cups in one sitting. Even now, I can taste it in my memory and wish I could have the power to go back in time and relive the past. Or that one power where you can snap your fingers and granola would just appear, already made, right in front of you. I think they call that telegranolasis.

    But this granola is so good – so tart and sweet and savory and crunchy all at the same time – that even without that granola-appearing superpower, it’s worth the time it takes to make it. The magic that is this homemade granola is a masterpiece that takes no more effort to create than it does to lift a pinky finger (see above, cats in trees), and most of that magic takes place in the oven.

    The walnuts get crunchier, the coconut gets toastier, the sunflower seeds and pepitas get more savory. And once you remove it from the oven, let it cool and toss in the dried cherries, it transforms into its final, scrumptious and undeniable product.

    So undeniable, in fact, that I doubt any superhero wouldn’t swoon after a single bite.

    More Granola Ideas

    Article: Hot Steamed Granola Crunch
    Article: Granola Bread
    Article: Pumpkin and Granola Cookies

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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