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
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
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.
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.