Maple, Pecan, and Sour Cherry Granola

almond back to school breakfast cherry coconut coconut oil flaxseed granola maple syrup oat pecan pepita wheat germ

Rick Martinez

6 cups

Source

Ingredients

2 cups old-fashioned oats

1 cup pecans, chopped

1 cup 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

⅓ cup light brown sugar

3 tablespoons virgin coconut oil

1½ teaspoons vanilla extract

½ teaspoon kosher salt

1 cup dried sour cherries

Greek or non-dairy yogurt and berries or sliced fresh fruit (for serving)

Method

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.

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.

Do Ahead: Granola can be made 3 weeks ahead. Store in an airtight container.