Low-Sugar Cherry Walnut Granola

At Eleven Madison Park in New York, diners are sent home after the meal with a bag of granola. It’s delicious, but more like candy than a wholesome breakfast. This version was inspired by that restaurant’s parting gift but uses less than half the sweeteners. It’s still addictively tasty.

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6.5

Cup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6.5

servings

Adapted from wsj.com

Ingredients

  • 1

    cup walnuts, chopped

  • 1/3

    cup olive oil

  • 1/3

    cup maple syrup

  • 1/2

    cup dark brown sugar

  • 1

    cup pumpkin seeds

  • 4 1/2

    cups old-fashioned rolled oats

  • 1/4

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon ground cardamom

  • 3/4

    teaspoon salt

  • 1

    cup dried cherries

Directions

Preheat oven to 325 degrees. Place walnuts on a baking sheet and toast until fragrant but not browned, about 8 minutes. Let cool slightly. In a small saucepan heat olive oil, maple syrup and sugar over medium heat until sugar dissolves. Remove from heat. In a large bowl, mix walnuts, pumpkin seeds, oats, spices and salt. Pour oil-sugar mixture into bowl and mix well. Spread mixture over a parchment-paper-lined rimmed baking sheet. Bake until lightly golden and dry, about 30 minutes. Remove from oven and let cool slightly. Mix in cherries so they are evenly distributed. Granola will keep in an airtight container up to two weeks.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: