Hannah Bender

Cherry Coconut Granola

Hannah Bender
Cherry Coconut Granola
Cherry Granola-0271.jpg


  • 3 cups old fashioned oats
  • 2 cups dried cherries
  • 1 1/2 cups unsweetened coconut flakes
  • 1 cup raw pumpkin seeds
  • 1/2 cup sliced raw almonds
  • 1/3 cup chia seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 3/4 cup raw honey
  • 1/4 cup date sugar
  • 1/4 cup pure maple syrup
  • 4 tbsp coconut oil


  • Preheat oven to 350 degrees. Line a rimed baking sheet with parchment paper and set aside.
  • Combine oats, dried cherries, coconut flakes, 1/2 cup pumpkin seeds, almonds, chia seeds, cinnamon and cardamom in a large mixing bowl and set aside.
  • Combine honey, date sugar, maple syrup and coconut oil in a small saucepan over medium heat. Whisk until the honey and coconut oil have melted. Remove from heat.
  • Pour honey mixture over the oat mixture and mix until fully combined.
  • Spread the mixture evenly on a parchment lined baking sheet.
  • Bake for 20-25 minutes or until the oats have become golden brown. (Every oven is different, so keep an eye on it.)
  • Remove from the oven and let cool completely. Serve with yogurt, milk or fresh fruit.
  • The Granola can be stored for up to a week in an air tight container.