Ingredients

• 2 cups oats and 1 cup pecans, chopped

• 1 cup pumpkin seeds and 1 cup unsweetened coconut shavings

• 1/2 cup golden flaxseed and 1/2 cup sliced almonds

• 1/2 cup toasted wheat germ

• 3/4 cup pure maple syrup

• 1 cup light brown sugar

• 3 tablespoons Tante's coconut oil

• 1.5 teaspoons vanilla extract, 1/2 teaspoon salt and 1 cup dried sour cherries

• Greek or non-dairy yogurt and berries or sliced fresh fruit (for serving)

Method

Step 1

Preheat oven to 375 degrees. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10 - 15 minutes.

Step 2

Reduce oven temperature to 300 degrees. Transfer oat mixture to a large bowl and stir in wheat germ. Bring maple syrup, brown sugar, Tante's coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Pour over oat mixture and stir until coated. Spread onto another rimmed baking sheet and bake until deep golden brown, 25 - 35 minutes. Toss cherries into warm granola and let cool. Transfer to a large bowl or platter and serve with yogurt and fruit.