New recipes

Cherry, Maple and Walnut Granola

Cherry, Maple and Walnut Granola

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Homemade granola made with dried cherries, nuts, maple syrup and olive oil. Adapted from Orangette.MORE+LESS-


cup raw, hulled pumpkin seeds, or pepitas


cup raw, hulled sunflower seeds


cup unsweetened coconut flakes

1 1/4

cup raw walnut pieces


cup packed dark brown sugar

Dried cherries (optional)

Hide Images

  • 1

    Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.

  • 2

    In a large bowl, combine oats, pumpkin seeds, sunflower seeds, coconut flakes, walnuts, brown sugar and salt. Pour in maple syrup and olive oil and stir until well combined. Spread evenly on prepared baking sheet.

  • 3

    Bake, stirring every 15 minutes, until granola is golden brown, about 40-45 minutes. Remove from oven and place baking sheet on cooling rack to cool completely.

  • 4

    Add dried cherries to cooled granola, if desired, and stir to combine. Store in an airtight container at room temperature for up to one month.

No nutrition information available for this recipe

More About This Recipe

  • I have this theory.

    If I was a superhero (ahem, superheroine), my Kryptonite would be homemade granola. I’d be able to climb tall buildings, travel for miles in a single bound and save cats stranded in trees with no more effort than it takes to lift a pinky finger – but one whiff of granola and I’m a goner.

    So you can only imagine how hard it was for me to make this homemade Cherry, Maple & Walnut Granola and force myself to not devour all seven cups in one sitting. Even now, I can taste it in my memory and wish I could have the power to go back in time and relive the past. Or that one power where you can snap your fingers and granola would just appear, already made, right in front of you. I think they call that telegranolasis.

    But this granola is so good – so tart and sweet and savory and crunchy all at the same time – that even without that granola-appearing superpower, it’s worth the time it takes to make it. The magic that is this homemade granola is a masterpiece that takes no more effort to create than it does to lift a pinky finger (see above, cats in trees), and most of that magic takes place in the oven.

    The walnuts get crunchier, the coconut gets toastier, the sunflower seeds and pepitas get more savory. And once you remove it from the oven, let it cool and toss in the dried cherries, it transforms into its final, scrumptious and undeniable product.

    So undeniable, in fact, that I doubt any superhero wouldn’t swoon after a single bite.

    More Granola Ideas

    Article: Hot Steamed Granola Crunch
    Article: Granola Bread
    Article: Pumpkin and Granola Cookies

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Cherry Walnut Granola

Weekdays always begin with a bowl of Greek yogurt topped with homemade granola.
This Cherry Walnut Granola is a tasty way to get your day started!

A while back, I talked about my goal of growing a cinnamon tree in my backyard. Although an entire year has passed and I still don’t have a cinnamon tree in my yard, I am a little closer to my goal. You see, my sister went down to the Dominican Republic a few months back, and she sent me a little care package. I’m addicted to cinnamon (probably because cinnamon often accompanies tasty breakfasts/desserts), and my sister was nice enough to send me some cinnamon. But not just any cinnamon. Actual cinnamon bark.

The ground cinnamon in your pantry is actually ground up tree bark. There are several different varieties of cinnamon trees, and the bark of young trees is laid out in the sun to dry. As it dries, it curls up into the familiar rolls that we know as cinnamon sticks. Then those sticks are finely ground to create the ground cinnamon that sits in your spice cabinet.

So while my quest for growing a cinnamon tree in my backyard continues, I at least have a package of cinnamon bark in my cabinet now. In case you’re wondering, I did chew a little piece of that bark. It is oddly reminiscent of chewing on a wooden pencil. A wooden pencil with a mild cinnamon flavor. Let’s just say that was a one-time experiment. I much prefer using ground cinnamon in recipes or dropping cinnamon sticks into mulled wine during the holidays.

There are hundreds of recipe posts out here on Spiced, but this is the very first granola post. Why is this strange? Because we eat granola almost every single weekday morning. Several years ago, a good friend shared her granola recipe with us…and we’ve been making it ever since. I’d guess I’ve made that recipe (or some variation of it) a couple dozen times. And somehow I’ve never posted the recipe. I should have posted it because (1) it’s delicious and (2) I wouldn’t have to go hunting for the recipe card each time.

Granola is a staple in our house, and this Cherry Walnut Granola won’t disappoint! Every weekday morning, I eat a small bowl of Cabot’s Vanilla Bean Greek Yogurt topped with a couple spoonfuls of granola. Now I know making your own granola might sound difficult. But here’s a secret: it’s not. It’s actually very easy. In fact, whenever we are out of granola, I just make another batch while I’m making dinner. The hardest part of making homemade granola is just stirring it every 10-15 minutes…and that’s not very hard at all!

I have so many fun granola flavor combinations bouncing around in my head. But we’ll start with the Cherry Walnut Granola. I used my go-to granola base, and then added in some dried cherries and chopped walnuts. We also toss in a generous amount of flaxseeds for a fiber boost, but that is totally optional. (It’s a sneaky and easy way to boost fiber in your diet!) Oh, and of course there’s a bit of cinnamon in there (the ground variety, not the bark variety). The result is golden brown oats tossed with crunchy walnuts and chewy dried cherries.

Oh, and granola will easily keep for a couple of weeks in an airtight container. I’d guess we make a fresh batch about every 2 weeks-ish. The granola does taste better when it’s fresh, but even the last few spoonfuls in the container are still quite tasty. I hope this homemade granola is as popular in your house as it is in ours! Enjoy!

Healthy Granola Ingredients

Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.

Nuts and/or Seeds

I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.

Unrefined Oil

Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.

You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!

Natural Sweetener

I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.

Salt and Spice

For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).

I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.

Dried Fruit

Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.

Optional Mix-Ins

For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.

You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).

If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.

  • 1 cup walnuts, chopped
  • ⅓ cup olive oil
  • ⅓ cup maple syrup
  • ½ cup dark brown sugar
  • 1 cup pumpkin seeds
  • 4½ cups old-fashioned rolled oats
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¾ teaspoon salt
  • 1 cup dried cherries
  1. Preheat oven to 325 degrees. Place walnuts on a baking sheet and toast until fragrant but not browned, about 8 minutes. Let cool slightly.
  2. In a small saucepan heat olive oil, maple syrup and sugar over medium heat until sugar dissolves. Remove from heat.
  3. In a large bowl, mix walnuts, pumpkin seeds, oats, spices and salt. Pour oil-sugar mixture into bowl and mix well.
  4. Spread mixture over a parchment-paper-lined rimmed baking sheet. Bake until lightly golden and dry, about 30 minutes.
  5. Remove from oven and let cool slightly. Mix in cherries so they are evenly distributed. Granola will keep in an airtight container up to two weeks.

—This granola uses less sweeteners than regular granolas, but still tastes sweet as candy

More in Eating & Drinking

  • Stuffing Grape Leaves: A Recipe to Soothe Any Stressed-Out Cook May 12, 2021
  • The Digital Farmers’ Market: New Shortcuts to the Freshest Food May 7, 2021
  • Why This Vegan Cauliflower Recipe Is Perfect for Everyone April 30, 2021
  • Rice Krispies Treats Remixed: Pro Tips and Recipes April 29, 2021
  • Cheesecake and Burgers, as Offered in Yokosuka, Japan April 29, 2021

Copyright ©2020 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8

Maple walnut granola

“I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Granola is my new go-to post workout snack. I especially love it with ice cold milk. My daughter is really into plant based milks right now (don’t ask, she must be in some sort of food exploration phase), so in our fridge right now, we have cow’s milk, almond milk, coconut milk, cashew milk, and hazelnut milk on standby (shelf stable). So far, she’s not thrilled with cashew milk, so that is for smoothies.

I was out of granola today, so I needed to make more and I decided I would switch it up a bit and add the wildly nutritious crunch of walnuts. Walnuts are my favorite way to get omega-3’s right now.

A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet.​ Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA – 2.5g/ounce.

California walnuts also have fiber and protein, so they are perfect to snack on. If you’re worried about snacking on nuts because of the fat content, rest assured, you are choosing a healthy fat and as long as you keep your serving size to about 1/4 cup, you’re good to go.

This is a unique recipe because I use walnuts two ways. I mix walnut butter into the granola before I bake it and then I add walnuts at the very end of the baking process to get them nice and toasted.

This doubles up on the walnut flavor and mixing it with maple syrup makes for a warm and inviting flavor combo. I hope you try this!

Maple Walnut Granola

This granola is truly a breakfast you can look forward to. Eat it on soy yogurt, in almond or soy milk, or as is. Feel free to substitute different varieties of fruits and nuts for the type noted in this recipe. The oats in this recipe are a great source of soluble fiber. The oats cut cholesterol, add to your feeling of fullness, and slow the release of sugars from food into the blood. These actions reduce your risk for health problems including heart disease, obesity, and diabetes. Recipe makes 12 half-cup servings


  • 3 cups rolled oats
  • 1 cup wheat germ
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup dried cranberries (optional)
  • 1/4 cup sesame seeds
  • 1/4 cup maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon cinnamon
  1. Preheat oven to 300 F.
  2. Combine all ingredients in a large bowl and mix thoroughly.
  3. Transfer to a 9″×13″ baking dish. Bake, turning often with a spatula, until mixture is golden brown, about 25 minutes. Store in an airtight container.

Nutrition Information:

Per 1/2-cup serving: calories: 210 | fat: 7.4 g | saturated fat: 1 g | calories from fat: 31.5% | cholesterol: 0 mg | protein: 7 g | carbohydrates: 31.6 g | sugar: 10.7 g | fiber: 4.3 g | sodium: 6 mg | calcium: 38 mg | iron: 2.2 mg | vitamin C: 0.3 mg | beta-carotene: 8 mcg | vitamin E: 1.6 mg

Recipe from Jennifer Raymond, found in Amy Lanou’s book, Healthy Eating for Life for Children

Maple Walnut Granola

I woke up yesterday craving granola. Specifically, the maple granola that I used to eat with yogurt for lunch every day when I was in the 5th grade. It was my favorite and could be bought only from the bulk bins at People’s Food Co-op in SE Portland. We didn’t live anywhere nearby, but my mom often made the trip to stock up so that I could have a lunch that made me happy (5th grade was a particularly hard year for me).

I’ve been out of granola for a couple of weeks (I finished the peanut butter banana batch right around Halloween). It hasn’t been a great hardship, as there were still bowls of oatmeal, scrambled eggs, or slices of peanut butter toast to be had in the morning. But there was a space on the shelf where a jar of granola could go, and with that craving still whispering in my ear, I decided to make a batch.

I did not reinvent the wheel with this granola. Instead, reached for my cookbook and opened it to the recipe for Maple Pecan Granola (I’m a little bit embarrassed by how often I reach for the book I wrote to refresh my memory of certain recipes. You’d think I’d know them all by heart but I most certainly do not).

That recipe uses melted butter, pecans and dried blueberries for a super rich granola that tastes much like a good, crispy oatmeal cookie. I didn’t want something quite so rich and I didn’t have any pecans in the freezer (the best place in the world for nut storage) and so opted to use olive oil in place of the butter, swapped in walnuts, and skipped the blueberries entirely.

As this batch of granola baked (I did this one at very low heat for a long while – a tip I’ve gleaned from Megan Gordon and the writing she’s done about her granola company, Marge), the apartment filled with the most glorious smell of toasting nuts and warm maple syrup. It was the aromatic embodiment of cozy productivity.

One of the things I’ve still not quite gotten used to about my job as a blogger, teacher and author is the fact that I have a very distinct busy season. Things pick up for me around April and they don’t slow down much until the beginning of November. By the time we hit this time of year, I need a break but it always takes me a couple of weeks to remember how to relax and slow down (transitions have never come easily to me). Making this granola helped remind me that it’s okay slow down a little and just enjoy the scent.

So now I have a lovely jar of granola, and finally am feeling a little more at ease with myself and the slightly slower days. Who knew that following a morning urge to bake granola could be so helpful!

Oh, and one more thing. You’ll notice that I’m not storing the granola in a mason jar (I know, it’s blasphemy) and instead stashed it in one of OXO’s flip lock glass canisters. I got a couple of these jars last June at Eat, Write, Retreat and they are one of my favorite things for foods that get accessed a lot. Instead of twisting off, you flip up the lever on the jar and it releases the seal. Take out the granola that you need, pop the lid back on and press the lever back down to seal the jar again. I like them a whole heck of a lot, but they were (disclosure!) free from the swag table, so I thought you should know.


  • Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, walnuts, whole-wheat flour, dry milk powder, and salt. In a medium bowl, combine the maple syrup, oil, and vanilla stir well. Add the maple syrup mixture to the oats and mix to combine.
  • Divide the mixture between the two oiled baking sheets, distributing it in 1- to 2-inch clumps. Bake for 20 minutes and then flip the clusters with a metal spatula and switch the positions of the pans in the oven. Bake for 20 minutes, flip the granola again, and bake until the granola has a very fragrant, toasty aroma and the nuts look well toasted, about another 15 minutes. Let cool completely in the pans. Break up any large clumps. When completely cool and dry, mix in the dates.

Recipe Notes

Add to List


Sponsored By

If you're interested in becoming a corporate sponsor please contact our Corporate and Foundations Relations Department at [email protected] All AICR Healthy Recipes meet AICR recipe guidelines and are reviewed and analyzed by AICR Registered Dietitians.

AICR Impact

The American Institute for Cancer Research helps the public understand the relationship between lifestyle, nutrition and cancer risk. We work to prevent cancer through innovative research, community programs and impactful public health initiatives.


Write a message