Autumn Harvest Granola

Autumn Harvest Granola is a delicious homemade granola. This granola is seriously the best granola ever! It has a delicious, sweet flavor, with the perfect amount of crunch! I love it because you can break it up into big pieces for an even better crunch! It's made with pumpkin seeds, maple syrup, and dried sour cherries, bringing a delicious Fall flavor to the mix. I love a granola with big clusters and bunches, and this is just that! I love it and I think you will too. Make it with me!

This Autumn Harvest Granola is one of my favorite granolas ever. I love all the ingredients in this recipe, and I love the delicious way the flavors come together. The base is made up of old fashion oats, pumpkin seeds, shredded coconut, and cashews. Then, everything is held together in a savory syrup made up of maple syrup, brown sugar, and olive oil.

This recipe comes from a restaurant in New York. It was shared with me by a neighbor friend, and it was love at first bite. I have made some variations, and the recipe below is my very favorite of all my attempts. I have found the best tasting Olive Oil for this is the Wesson Blend of sunflower, soybean and canola oils. You can substitute Pecans for Cashews if you prefer. It is delicious either way. 

I almost always double, or even triple this recipe! One batch is never enough for my hungry crowd! This recipe doubles very well! For storing, break up and store in an airtight container in the fridge. It will save up to two weeks.

Autumn Harvest Granola 
Makes: About 7 cups

3 heaping cups organic rolled oats
1 cup unsweetened coconut flakes
1/2 cup green pumpkin seeds
1 cup raw cashews
1 tsp. salt
1/2 cup packed light brown sugar
1/3 cup maple syrup
1/3 cup extra-virgin olive oil
3/4 cup dried sour cherries or crasins.

Preheat oven to 300 degrees.
Line 2 rimmed baking sheets with parchment paper.
Toss the oats, coconut, pumpkin seeds and cashews in large bowl.
Warm the brown sugar, maple syrup, oil and salt in a sauce pan until warmed and sugar dissolves.
Fold the sugar mixture into the oat mixture evenly to coat.
Spread granola on the two sheets, dividing equally.
Bake , stirring once until golden brown approximately 20-25 minutes.
Remove from the oven and stir in the dried cherries, dividing evenly.
Let cool and store in an airtight container for up to a week or freeze for up to a month.

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