You can easily half this granola recipe, and substitute any nuts for the sunflower seeds. We like it with pecans, walnuts, and raisins for the dried cherries.
Ingredients
- ½ cup maple syrup
- 1 cup turbinado sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 cup melted coconut oil
- 6 cups rolled oats
- 1 cup sunflower seeds
- ½ cup wheat germ
- 1½ cups slivered almonds
- 2 cups coconut flakes
- 1 cup water
- 2 cups dried cherries
Preparation
1. Heat oven to 350° F. In a large bowl, mix together all of the ingredients except the dried cherries.
2. Spread the granola evenly onto a 9”x13”greased baking sheet. Bake granola for 45 minutes or until lightly browned. Carefully mix the granola halfway through the baking time to ensure even toasting.
3. Remove granola from the oven and let cool for 10 minutes. Gently stir to keep from sticking. Add dried cherries. Keeps for up to 1 month.
About this recipe
Need help meal planning? Check out the Truitt’s beautiful website, land-of-nosh.com
