Cherry Walnut Granola
Jump to RecipeThis healthy cherry walnut granola is crispy, chewy, just sweet enough, and packed with good-for-you stuff. It’s gluten free friendly, too!
You know those granolas that are more sugar than snack? This is not that. This cherry walnut granola is crunchy, nutty, a little chewy from the cherries, and just barely sweet. It’s basically snack armor—delicious and secretly functional.
I made this when I was tired of “health” granolas that felt like punishment. This one checks the boxes: toasted oats, buttery walnuts, chewy cherries that don’t taste like candy, but still give a little zing. And it clumps. We like clumps around here.
It works as breakfast, lunch, emergency snack, or dessert. Sprinkle it over yogurt, pour it in a bowl with almond milk, or just eat it straight out of the jar while hiding from your responsibilities.
Glow Notes
Let’s talk nutrition. This granola’s got fiber, healthy fats, and some plant-based protein.
These are our favorite oats—gluten free, organic, and sprouted for extra nutrition and easier digestion. Sprouted oats pack more vitamins and break down starches, so they’re gentler on your gut and keep you feeling full longer. Plus, they have a great, fresh flavor that works perfectly in everything from oatmeal to baking.
Walnuts are little brain-shaped nuggets of omega-3s. Good for your heart, your head, and probably your mood. Pumpkin seeds bring the magnesium and zinc, which help with muscle recovery and immune support. Dried cherries add antioxidants and a little natural sweetness, so we don’t have to dump in a cup of sugar and call it breakfast.
What to Eat with this Granola
Use it as a topping for greek yogurt, fruit, smoothie bowls, cottage cheese and even salads.
You can also pour some in a bowl and top with almond milk for a cereal like experience. It also makes a great topping for pancakes and waffles. Or, just eat it straight from the jar, like I do!
Cherry Walnut Granola
Equipment
- sheet pan
- spatula
Ingredients
- 2 tbsp coconut oil
- 3 tbsp pure maple syrup
- 1 tsp vanilla
- 2 cups gluten free rolled oats (double check the label)
- 1 cup walnuts (chopped)
- ¾ cup pumpkin seeds
- ½ cup unsweetened dried cherries
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 325°F. Line a baking sheet with parchment paper if desired.
- In a large bowl, stir together the coconut oil, maple syrup and vanilla. It might look a little clumpy because the coconut oil might not be melted all the way but don’t panic. It’ll all come together.
- Add in the oats, walnuts, pumpkin seeds, salt, and cinnamon. Use a wooden spoon (or even better your clean hands) and smush it all together until everything is coated and slightly sticky.
- Spread it out on your baking sheet in an even layer.
- Bake for 10 to 15 minutes, stirring once halfway through, until it’s golden and crunchy.
- Let it cool completely before adding the dried cherries. Don’t skip the cooling part unless you like soggy sadness.
