Maple Walnut Cherry Granola

breakfast recipes Aug 07, 2017

Mornings in our household are usually pretty chaotic.  One thing that isn’t negotiable is a healthy breakfast.  It’s nice to have things ready to just throw together and this granola is one of those things.  Grab fresh (or frozen) fruit, some yogurt and add this granola on top and you’ve got a delicious breakfast that the pickiest eater will love.

Store-bought granola is usually loaded with sugar, vegetable oils and preservatives.  This granola gets healthy fat from coconut oil, Omega-3 fatty acids from walnuts and chia seeds,  and is sweetened with maple syrup.

Maple Walnut Cherry Granola

Preheat oven to 300 F.

2 Cups Rolled Oats

1/2 Cup Raw Chopped Walnuts

1/2 Cup Chopped Dried Cherries

1/4 Cup raw Sunflower Seeds

1 – 2 T Chia Seeds

1 T Flax Seeds

3 T Maple Syrup

3 T Coconut Oil

1 t Vanilla

1/2 t Cinnamon

1/2 t Himalayan Pink Sea Salt

 Line a cookie sheet with Parchment Paper.

Combine the Oats, Walnuts, Cherries, Sunflower, Chia, and Flax Seeds, Maple Syrup, Coconut Oil, and Vanilla in a large bowl.  The Coconut Oil will be solid at room temperature, but it will melt as you use your hands to mix the granola up well.  (This is the part the kids love!)

Spread the granola out onto the parchment paper and sprinkle with salt and cinnamon.

Bake at 300 F for 15 minutes.

The granola should keep for a week in a sealed container. (I use a mason jar.)  Although, this granola never makes it a week in our house!




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