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Maple Pecan Granola with Cherries

Serves Makes enough to fill 1 and 1/2 average cereal boxes     adjust servings



  • 8 cups rolled oats
  • 1 and 1/2 cups wheat germ
  • 1 and 1/2 cups oat bran
  • 1 cup salted sunflower seeds
  • 1 cup sliced almonds
  • 1 cup salted pepitas (pumkin seeds)
  • 1 cup pecans, roughly chopped


  • 1 cup olive oil
  • 3/4 cup maple syrup
  • 1/4 cup honey
  • 1 tablespoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 tablespoon vanilla (or vanilla bean paste)
  • 1 and 1/2 cups dried cherries
  • 1 and 1/2 cups dried cranberries


  1. Preheat the oven to 350 degrees F.
  2. In the largest bowl you have, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pepitas, and pecans.
  3. In a saucepan, combine oil, maple syrup, honey, cinnamon, cardamom, cloves, nutmeg, and salt. Bring to a boil, then remove from heat. Wait about a minute and then stir in the vanilla (If you do it right away some of it will burn off).
  4. Slowly pour some of the liquid over the oat mixture and stir. Add the rest in a few increments until it is all incorporated.
  5. Line 2 large rimmed baking sheets with foil or parchment paper. Divide the granola between the pans and spread evenly.
  6. Bake at 350 for about 12 minutes, then stir the pans and bake for another 10-12 minutes, until it's just starting to brown. (If you are baking both pans at once, rotate the top and bottom pans when you stir.)
  7. Let the granola cool. Sprinkle the cherries and cranberries over the granola and mix in.
  8. Store in an airtight container.