Maple Walnut Granola with Dried Cherries and Coconut
This maple walnut granola recipe is so easy to make and is endlessly customizable. Crunchy clusters of nutty oats, walnuts dried fruit and coconut chips all sweetened with maple syrup and brown sugar is great eaten as is, spoons over yogurt, or packaged for gifts. You can swap out the nuts and dried fruit and add roasted unsalted sunflower seeds or wheat germ, the combinations are endless.
Servings: 10 cups
Calories: 118kcal
Ingredients
- 4 Tbs. butter, cold
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- 8 cups old-fashioned oats
- ¾ cup maple syrup, plus 3 Tbs.
- ¼ cup olive oil
- 1 ½ cups walnut pieces
- 3 cups dried cherries, or rasins or cranberries
- 1 cup toasted coconut chips
Instructions
- Preheat the oven to 350°F. Grease a large roasting pan or two baking sheets.
- In a food processor, combine the butter, flour, brown sugar, baking soda, salt, cinnamon and vanilla and process until finely ground.
- Put the oats in a large bowl. Add the butter-flour mixture and stir to combine. Add ¾ cup of the maple syrup and the oil and stir to coat.
- Transfer the mixture to the prepared pans, spreading evenly and pressing on it with a spatula. Bake for 45 to 50 minutes, stirring once, until lightly golden and crisp. Remove from the oven and let cool.
- Meanwhile in a small bowl, combine the walnuts and the remaining maple syrup and stir to coat. Spread the walnuts on a small rimmed baking sheet and bake, stirring occasionally, until golden about 20 minutes. Let cool.
- Add the walnuts, dried cherries, and coconut chips to the granola and toss genlty to coat.
Notes
The granola can be stored in an airtight container at cool room temperature for up to 2 weeks, or can be frozen for up to 3 months.
Nutrition
Serving: 20g | Calories: 118kcal | Carbohydrates: 15.7g | Protein: 1.9g | Fat: 5.1g | Cholesterol: 6.1mg | Sodium: 144.5mg | Sugar: 1g