Seed, nut, and sour cherry granola

Monday mornings are hard enough without having to figure out a healthy, filling breakfast for my daughter and husband every week. I first came up this protein-packed nut and seed granola when developing Paleo recipes for Sun Basket. All the nuts and seeds in this granola give so much body that you don't need any oats to hold it together. And the tart cherries give a burst of sweetness that cuts the fat of the nuts and coconut oil. As for the spices, since I'm married to an Indian guy, I've developed a love for cardamom. I use it in almost every sweet dish. Turns out, it's killer in granola!

MAKES 4½ cups


½ cup pecan halves
1 cup shelled pumpkin seeds
½ cup chopped almonds
½ cup sunflower seeds
¼ cup hemp seeds
½ cup shredded coconut
½ cup coconut oil, melted
¼ cup maple syrup
1 cup dried sour cherries
½ cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt


Heat the oven to 320°F.

In a large mixing bowl, combine all of the ingredients. Line a sheet pan with parchment paper. Spread the ingredients evenly across the pan into an even sheet.

Bake in the oven, turning halfway through, until the granola is crisp and fragrant, 25 to 30 minutes.

Remove the sheet pan from the oven and let cool completely. Serve immediately or store in covered glass jars.