Cherry Nut Granola


Yields: 6 cups


3 Cups Quick Oats
3 tbsp. Flax Seeds
3 tbsp. Sesame Seeds
1/2 Cup Raw Pumpkin Seeds
1/2 Cup Raw Sunflower Seeds
3/4 Cup Raw Pistachios
3/4 cup Raw Slivered Almonds
2 tsp. Cinnamon
1 tsp. Sea Salt
1/4 Cup Brown Sugar
1/2 Cup Unsweetened Applesauce
2 tbsp. Extra Virgin Olive Oil or melted butter
2 tbsp. Agave Nectar (or Local Honey)
1 tbsp. Real Vanilla Extract
1 1/2 Cups Dried Cherries

**If you double this recipe, make sure to bake it in shifts. If the layer of oats is too thick, it will steam itself. If you put one sheet on the lower rack, it won’t crisp up because of its upstairs neighbor.


  • Oven to 325’
  • In a saucepan, on low heat, melt the brown sugar, applesauce, agave nectar/honey, olive oil/butter and vanilla. Let it warm through so the sugar breaks down and all flavors incorporate.
  • In a large bowl, combine the oats, cinnamon, salt, nuts and seeds. Slowly drizzle the wet mixture on the oat mix and stir until all oats are covered. It should look pretty moist but not ‘wet’.
  • Spread the granola in an even layer on a baking pan (also known as jelly roll pan; ½’’ sides). Place the rack in the middle of the oven and bake for 15 minutes, stir. Granola should take about 45 minutes to cook, continue to stir every 15 minutes for even color.
  • Pull out the granola and fold in the dried cherries. Allow the granola to cool completely before adding chocolate chips or putting it in a container.