Cherry Almond Granola
This Cherry Almond Granola is so tasty! It has all the flavors we love: crunchy roasted oats, almonds, cashews; toasted coconut, chewy dried cherries. A bit of cinnamon and almond extract for added depth. Perfect for eating every day, or serving for a special occasion.
Salty and sweet, fruity and nutty, this granola offers a nice serving of healthy fats and fiber!
And so easy to prepare!
Equipment needed: a half-sheet pan (12×18) or 2-9×13 pans to spread the granola to bake, and a big bowl to mix all the ingredients.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 10 cups 1x
- Category: Granola
- Method: Bake
- Cuisine: American
Ingredients
- 4c Rolled Oats
- 1/2 c Ground Flaxseed or Wheat Germ (I used Flaxseed Meal)
- 1/3 c Brown Sugar (light preferred)
- 1 c raw or salted cashews, roughly chopped. (See Note 1)
- 1 1/2 c whole or halved almonds (I used toasted, salted almonds)
- 1/2 c Shredded, Unsweetened Coconut
- 1 t cinnamon
- 3/4 t salt
- 1 t almond extract (See Note 2)
- 1/2 c Pure maple syrup (See Note 3)
- 1/3 c olive oil (See Note 4)
- 1 1/2 c dried tart cherries
Instructions
Preheat the Oven
- Preheat oven to 325F (Conventional) – I used 300F in my Convection/Fan oven. Line a sheetpan with parchment or cooking spray.
Mix the Ingredients:
- Roughly chop 3/4 cup of the almonds, and leave the remaining 3/4 cup whole or halved.
- In a large bowl combine The oats, flaxseed meal (or wheat germ), brown sugar, cashews, whole almonds, chopped almonds, coconut, cinnamon and salt.
- In a bowl, whisk together the maple syrup, olive oil and almond extract.
- Using 1/3 to 1/2 the liquid mixture at a time, pour the liquid mixture over the oat mixture and fold in until the maple syrup mixture is evenly distributed.
- Pour granola onto a large baking sheet (half-sheet size, or you can use 2-quarter sheets or 2-9×13 pans)
- Bake in the oven until beautifully golden brown and crispy, stirring once or twice during baking, about 35-45 min. (I took min out at 42 min)
- Cool on the pan, placed over a wire rack.
- When cooled completely, fold in the dried cherries.
- Serve with yogurt and fresh fruit, or with milk, or munch on a handful. Store in an airtight container. Keeps 2-3 weeks at room temp if tightly sealed.
Notes
1. You can use any type of nuts here. Extra almonds, pumpkin seeds, peanuts. I used cashews because that’s what I think the original Con Pane recipe included.
2. You can omit if you like, or substitute Vanilla Extract. But I highly recommend the almond.
3. Please don’t use anything but Pure Maple Syrup. Don’t use the maple-flavored corn syrup varieties. You can substitute honey if you prefer, just know it is harder to stir and mix in and will be a bit sweeter than Natural Maple Syrup.
4. You can use any neutral oil, or melted butter or coconut oil if you wish.
Nutrition
- Serving Size: 1/2 cup
Keywords: Cherry Almond Granola, granola, coconut, homemade granola, recipe
Find it online: https://hummingbirdthyme.com/cherry-almond-granola/
