Cherry Walnut Granola
Let’s talk granola—the crunchy, clustery kind that makes you feel like you’ve got your life together. This cherry walnut version is loaded with texture and just enough sweetness to keep things snack-worthy without veering into dessert territory.
It’s got a little chew from tart dried cherries, some crunch from toasted walnuts and pumpkin seeds, and that warm cinnamon hug that makes your kitchen smell amazing.
We’re using gluten-free sprouted oats here, so your gut and your gluten-free friends will be equally happy. Coconut oil and maple syrup pull it all together. You can eat this by the handful, use as a cereal with your favorite milk, or pour it over yogurt, smoothie bowls and even, ice cream.
It’s way healthier than most store-bought granolas, and you can pronounce everything in it. No mystery clusters. Just real ingredients doing their job and tasting good while doing it.
Nutrition Notes
Oats (gluten-free sprouted): Rich in fiber and antioxidants, sprouted oats are easier to digest and may help support blood sugar and heart health.
Walnuts: Packed with plant-based omega-3s, they support brain health and bring a satisfying crunch.
Pumpkin seeds: High in magnesium, zinc, and healthy fats.
Cinnamon: More than just cozy flavor—cinnamon may help support healthy blood sugar levels and inflammation control.
Coconut oil: A source of medium-chain triglycerides (MCTs), which can be quickly used for energy (aka: it’s not just fat, it’s functional fat).
Maple syrup: While still sugar, maple syrup is a natural sweetener with trace minerals like manganese and zinc. You can use as much or as little as you want in this recipe.
Cherry Walnut Granola
Equipment
Ingredients
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- ¼ tsp salt
- ½ tsp cinnamon
- 2 cups rolled oats, we use one degree gluten free sprouted rolled oats
- 1 cup walnuts, chopped
- ¾ cup pumpkin seeds
- ½ cup dried cherries, tart or low sugar variety
Instructions
- Preheat oven to 300℉.
- In a mixing bowl, combine coconut oil, maple syrup, salt and cinnamon. It's ok if the coconut oil is still a bit clumpy and solid.
- To the mixing bowl, add in the oats, walnuts and pumpkin seeds and mix together with clean hands until the coconut oil mixture is totally melted.
- Spread the granola mixture onto a rimmed baking sheet and baked for 20 minutes, until oats and nuts are golden and toasted.
- Stir in dried cherries and allow granola to cool completely. Store in an airtight container for up to 2 weeks.
