Ingredients
Scale
- 3 cups old-fashioned oats (gluten free if you like)
- 1 ½ cups walnuts
- ½ cup pecans
- ½ cup flaked unsweetened coconut (I used Bob’s Red Mill)
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ cup canola oil
- ¼ cup + 1 tablespoon pure maple syrup
- ¼ cup honey (use all maple syrup to keep vegan)
- ½ cup dried tart cherries
- ½ cup golden raisins
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, stir together oats, walnuts, pecans, coconut, salt, and cinnamon until combined. Add the oil, maple syrup, and honey and stir until the oats and nuts are fully coated. Spread into an even layer on the prepared baking sheet.
- Bake for about 25 minutes, stirring after 15. Add the dried fruit. Stir it in and bake for 5 additional minutes. The granola should be fragrant, golden brown and toasted. Cool completely on pan. May be stored in an airtight container (I used zipper bags) for up to 2 weeks at room temperature.
Notes
Recipe adapted from The Kitchn
- Prep Time: 10 minutes
- Cook Time: 30 minutes