Cherry Walnut Granola

I am straight up addicted to granola! I eat it for breakfast almost every day with Greek yogurt, milk or berries. Usually a batch of granola lasts me around two weeks, but recently the Hubby has started getting into my stash, so I find myself making granola pretty much every weekend.

Don't get me wrong, I am more than happy to do this. Plus, this is the first time I've seen the Hubby actually eat breakfast in the more than 10 years we have been together. 
I started making some of my past recipes like Crunchy Nut Granola or Pumpkin Granola (which I totally need to revisit and re-photograph)! However, he likes his granola a bit sweeter, so I took the basic principals, measurements and cooking instructions, then just changed the ingredients a bit to include more maple syrup (my favorite Fall sweetener) and dried sweet cherries.

After making the first batch, the house smelled so good that we decided to have a late afternoon granola snack! The Hubby approves and continues to eat breakfast. YAY for jump starting your metabolism and eating healthy. Which reminds me, I need to go make more granola now...

Cherry Walnut Granola

Yields: 6 cups
Prep Time: 10 minutes
Cook Time: 40 minutes

4 tablespoons Grapeseed oil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup maple syrup
1/2 cup unsweetened applesauce
4 cup old fashioned oats (use gluten free if needed)
1 cup raw walnuts, chopped
1 cup raw pepitas/pumpkin seeds (or sunflower seeds)
1 cup dried cherries

Preheat the oven to 325F.

Mix the Grapeseed oil, nutmeg, cinnamon, maple syrup and applesauce until well blended. Stir in the oats, walnuts and pepitas.

Line a baking sheet with foil and lightly grease with oil or butter. Spread the granola mixture on the baking sheet.

Bake at 325F for around 40 minutes, stirring every 15 minutes.

Let sit to room temp and stir in the cherries.