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5 from 1 vote

Nourishing Cherry Granola

Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!
Prep Time5 mins
Cook Time6 hrs
Soak8 hrs
Total Time6 hrs 5 mins
Course: Breakfast
Cuisine: American
Keyword: cherry granola recipe, gluten-free cherry granola, how to make cherry granola
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com


  • 4 cups rolled oats if you are grain free use a combo of any finely chopped raw nuts or seeds you wish to make the 4 cups
  • 2 cups raw walnuts finely chopped (I buzzed them up in the food processor)
  • 2 cups raw pecans finely chopped (I buzzed them up in the food processor)
  • 1 TB sea salt for soaking
  • Juice of 1 lemon for soaking (leave this out if you are not using the oats
  • 2 cups shredded coconut
  • 2 cups coconut flour
  • 1 cup melted coconut oil
  • 2 TB almond extract vanilla extract would work too
  • 1/2 cup raw honey pure maple syrup would work too
  • 6 cups fresh cherries pitted and coarsely chopped (I did a quick few pulses in the food processor. If you don't have access to fresh cherries you could use about 2 cups or so of dried cherries - they just won't be as mixed up with the juices into the granola.)


  • Place the oats, walnuts, pecans, sea salt, and lemon juice in a large mixing bowl and fill with water to cover. Set the mixture on the counter 8-10 hours to soak. This soaking process breaks down the phytic acid in the grain and nuts making them easier on the gut for digestion and making more of their nutrients available to absorb. If you are omitting the oats, simply replace with different finely chopped seeds or nuts and soak in the salt water.
  • After the oats and nuts have soaked, set them in a colander in the sink to drain while you prepare the rest of the granola mixture. Put the rest of the ingredients into a large mixing bowl (I actually use my stock pot to make mixing easiest!), along with the drained oat/nut mixture and stir to combine well.
  • Scoop and spread the granola mixture onto your dehydrator trays and dehydrate at 135 degrees for 8-12 hours or 160 degrees for about 6 hours. You can check the granola periodically because every dehydrator brand can run temps differently. Also keep in mind the thicker you spread the granola the longer it will take to dehydrate.
  • When the granola is done drying out, let it cool about 30 minutes and then break it up into the size pieces you want into airtight storage. I store my granola in the pantry. We like to serve granola with raw milk or coconut milk and hard boiled eggs on the side. It also makes a great yogurt or coconut yogurt topper or trail mix addition!