Cherry, Coconut & Almond Granola
  • 2-1/2 cups whole flake oats
  • 3 Tbsp flax seed
  • ½ cup sunflower or pumpkin seeds
  • ½ cup slivered almonds
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅓ cup almond butter
  • 1 tsp vanilla
  • 3 Tbsp maple syrup
  • 2 Tbsp canola oil
  • pinch salt
  • ½ cup coconut, shredded
  • ½ cup dried cherries, cut in half
  1. Preheat oven to 325ºF.
  2. Combine oats, flax seeds, sunflower seeds, almonds, cinnamon and nutmeg in a large bowl.
  3. Heat almond butter, vanilla, maple syrup and oil in a microwave safe bowl. Microwave on high in 15 second bursts, stirring after each until smoothly combined.
  4. Pour over dry ingredients and mix well to coat. Spread onto parchment-lined baking sheet and bake 12-15 minutes, stirring once.
  5. Remove from oven and when cooled, stir in coconut and cherries.
  6. Store in air-tight container for up to one month.
Recipe by Eat In Eat Out at