I made this granola recipe for all of my in-laws for Christmas this year. That’s a dozen or so different taste preferences and all seemed to love it. One of my sister-in-laws even said, and I quote, “it was the best granola she’s ever had.”

Get 10% off organic chia seeds and organic coconut sugar used in this recipe with code mercedes at betterbodyfoods.com


  • 5 c organic old fashioned oats
  • 2.5 c walnuts
  • 1 c pecans
  • 1 c dried bing cherries
  • 1 c coconut oil
  • 3/4 c shredded cocount
  • 3/4 c coconut sugar
  • 1/2 c medjool dates
  • 2-3 chia eggs (1 TBSP chia seeds/ 2.5 TBSP water per egg)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp pink salt


  1. In food processor, lightly pulse walnuts, pecans, and cherries to a crumbly consistency, but not too far. Should just take a couple seconds.
  2. Separately, pulse medjool dates into a paste-like consistency. Pro tip: soak medjool dates in warm water for a few minutes first, especially if they are not in season or fresh, to make sure they are juicy and plump.
  3. In large mixing bowl, combine the oats, nut & cherry crumble, medjool date paste, shredded coconut, cinnamon, pink salt, and vanilla. Mix well.
  4. Slowly mix in the coconut oil and chia eggs (in any order). Make sure all is well combined.
  5. Layout on to a parchment paper lined baking dish, pressing the mixture down and close together to make one big sheet.
  6. Bake at 275F for 1 hour, flipping half way through. To ensure large clusters in your granola, try to keep in as few of pieces as possible while flipping. Using a large spatula, I was able to flip mine in less than 5 pieces.
  7. Let cool and enjoy as you would any other granola!



3 thoughts on “Cherry Oat Granola (Vegan, GF, refined sugar free)

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