Maple, Pecan and Sour Cherry Granola


  • 2 cups old fashioned oats
  • 1 cup chopped pecans
  • 1 cup Harvested for You Sprouted Pumpkin Seeds (pepitas)
  • 1 cup unsweetened coconut shavings
  • ½ cup golden flaxseed
  • ½ cup sliced almonds
  • ½ cup toasted wheat germ
  • ¾ cup pure maple syrup
  • 1/3 Cup light brown sugar
  • 3 T. virgin coconut oil
  • 1 ½ t. vanilla extract
  • ½ t. kosher salt
  • 1 cup dried sour cherries
  • Greek yogurt and berries or sliced fruit  for serving
1 hour


  1. Preheat oven to 375°
  2. Toss oats, pecans, sprouted pumpkin seeds, coconut, flaxseed and almonds on a rimmed baking sheet.
  3. Toast for approximately 10-15 minutes, stirring occasionally, until coconut is lightly golden brown
  4. Reduce oven temperature to 300°
  5. Transfer oat mixture to a large bowl and stir in wheat germ
  6. 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
  7. Pour over oat mixture and stir until coated.
  8. Spread onto another rimmed baking sheet and bake until deep golden brown (25-30 minutes)
  9. Toss cherries in to warm granola and let cool
  10. Transfer to a large bowl or platter and serve with your favorite fruit or yogurt.

Store in an airtight container up to 3 weeks.

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