Recipe: Cambria’s Granola with Pecans, Cherries & Coconut

updated May 1, 2019
Granola with Pecans, Cherries & Coconut Flakes
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Kimberley Hasselbrink)

Back in February I wrote a post about how making granola made me a more confident cook. I love a bowl of granola and Greek yogurt in the morning, so three years ago I set out to make my own. I started with Early Bird’s olive oil granola recipe, and ended up — dozens of batches later — right here, with a just-sweet-enough granola that’s crunchy and caramelized, and full of good things like pecans, pumpkin seeds, maple syrup, and dried cherries.

(Image credit: Kimberley Hasselbrink)

You may be tempted to sub the coconut palm sugar for regular brown sugar, but I encourage you to try it! Coconut sugar has a deeper, more caramelized flavor, and it adds a wonderfully nutty, earthy sweetness to the granola that you just can’t replicate with regular brown sugar.

Feel free to add as much or as little dried fruit as you want, too, as this granola can stand on its own. Sometimes I even skip the dried fruit altogether in favor of topping a bowl with fresh strawberries or blueberries.

Tester’s Notes

I love the use of coconut flakes in this recipe — they bake up so toasty and sweet! Overall, it’s not a very sweet granola, which I prefer, and it has a really great crunchy texture. I didn’t line the baking sheet with parchment and would probably do so next time, but a metal spatula easily scraped up the little bits that stuck.

Christine, May 2015

Granola with Pecans, Cherries & Coconut Flakes

Makes about 7 cups

Nutritional Info


  • 3 cups

    rolled oats (certified gluten-free, if needed)

  • 1 cup

    chopped pecans

  • 1/2 cup

    chopped walnuts

  • 1 cup

    raw pumpkin seeds

  • 1 cup

    unsweetened coconut flakes

  • 1/4 cup

    coconut palm sugar

  • 1/2 cup

    dark amber maple syrup

  • 1/2 cup

    olive oil

  • 1 teaspoon

    coarse kosher salt

  • 1/2 teaspoon


  • 1/2 teaspoon


  • 3/4 cup

    dried cherries, currants, or a mix, coarsely chopped if large


  1. Preheat oven to 300°F.

  2. Mix dry ingredients together, followed by the wet ingredients and spices. (Save the fruit for later). Spread on a sheet pan and bake for 45 minutes, stirring every 15 minutes, until crunchy and golden brown. Remove from oven, add the dried fruit, and stir to loosen up the granola and mix in the cherries. Cool completely before storing.

  3. Store in an airtight container for 7 to 10 days.

Recipe Notes

Adapted from Early Bird's Olive Oil Granola via The New York Times