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Simple Cherry-Coconut Granola

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Servings: 4
Author: Ginger Hultin


  • 4 cups old fashioned rolled oats
  • 1 cup slivered almonds
  • 1 cup shelled (unsalted pistachios)
  • 1 cup unsweetened shredded coconut flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • teaspoon ½ground cardamom
  • cup ¾pure maple syrup (could also use honey if you want)
  • cup ½canola or sunflower oil
  • cup ¾unsweetened dried cherries (can sub dried cranberries (raisins or chopped apricots))


  • Position a rack in the center of the oven and heat the oven to 350° F. Line a large rimmed baking sheet with parchment paper. Combine oats, almonds, pistachios, coconut, cinnamon, salt and cardamom in a large boil. Combine maple syrup and oil, the fold into dry mixture. Spread onto the prepared sheet and bake 15 miutes, stir and then cook 15 minutes more. Granola should be slightly browned but monitor it closely so it doesn’t burn.Cool granola for 15-20 minutes, then transfer to a large bowl and stir in the dried cherries and serve. Store leftovers in an airtight container for up to one month. Also freezes well.