Cherry Almond Granola

Crunchy, almondy granola with chewy cherries, sweetened with maple syrup

Cherry Almond Granola

At some point this summer I began embracing second breakfast,* often in the form of cherry almond granola. Granola is a great catchall that satisfies multiple cravings--sweet, salty, snacky, and more--but I've become increasingly critical of store-bought and even homemade recipes over the years. Too sweet! Why so many raisins? So I created my own blend that stays crunchable, offers a pleasing blend of textures, and is utterly customizable. Keeping to the general proportions of ingredients, feel free to substitute or add your preferred ingredients (nuts, dried fruit, seeds, etc.) as you see fit. Make it yours!

What's in this cherry almond granola?

• Oats: old-fashioned (rolled) oats as the granola base

• Almond flour: just a bit to help everything stick together and add a bit of crunch

• Sliced almonds: adds a crunchy, nutty bite (Note: if you'd like a bigger crunch factor, feel free to use slivered almonds, which are thicker than sliced)

• Unsweetened shredded coconut: adds a bit of chewiness

• Kosher salt: balances the flavors

• Maple syrup: the main sweetener in the granola

• Melted coconut oil: helps the maple syrup coat the batch for consistent flavor

• Vanilla extract: everything tastes better with vanilla

• Almond extract: just a bit to scent the batch with almondy goodness

• Dried tart cherries: add textural variety with chewy, sweet/tart bites (Note: Don't like dried cherries? Try dried blueberries, dried cranberries, or raisins)

The steps are simple and come together quickly:

1. Stir together the dry ingredients.

2. Separately, combine the wet ingredients.

3. Pour the wet ingredients into the dry ingredients and stir well to make sure the entire mixture is evenly coated.

4. Spread onto a baking sheet and bake for 45 minutes, stirring every 15 minutes, adding the cherries towards the end.

5. Cool completely and enjoy!

This crunchy combo is oaty, nutty, and just hearty enough to satisfy your hunger until mealtime rolls around. It stores well for weeks and works in everything: with milk for cereal, with yogurt in a parfait, or by the giant scoopful in the palm of your hand as you head out for the day (guilty). I hope it serves your snacking (and multiple breakfast) needs as much as it does mine!

Cherry Almond Granola

*“Aragorn: Gentlemen! We do not stop 'til nightfall.

Pippin: But what about breakfast?

Aragorn: You've already had it.

Pippin: We've had one, yes. But what about second breakfast?

Merry: Don't think he knows about second breakfast, Pip.

Pippin: What about elevensies? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?

Merry: I wouldn't count on it, Pip.”

~Peter Jackson, The Lord of the Rings: The Fellowship of the Ring film, 2001

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Cherry Almond Granola Makes 3-4 cups

Author: Ambika

This granola offers a lovely mix of crunchy and chewy, is sweetened to taste, and easily accommodates your favorite granola mix-ins. While I love the flavor combination of almonds and cherries, you may easily swap out the nuts and fruit as you see fit. I hope you enjoy it!

Total Time: 1.5 hrs Prep. Time: 10 mins

Ingredients

• 2 cups old-fashioned (rolled) oats

• 1/3 cup sliced almonds (or slivered, for more crunch)

• 1/4 cup almond flour

• 1/2 teaspoon kosher salt

• 1/3 - 1/2 cup maple syrup (I used 1/2 cup)

• 1/4 cup melted coconut oil

• 1 tablespoon vanilla extract

• 1/4 teaspoon almond extract

• 1/3 - 1/2 cup dried tart cherries

Helpful Equipment: Baking sheet, parchment paper

Directions

1. Line a baking sheet with parchment paper. Preheat the oven to 300°F.

2. Combine the dry ingredients: In a large bowl, stir together the oats, sliced almonds, almond flour, and kosher salt.

3. Combine the wet ingredients: In a small bowl or large measuring cup, whisk together the maple syrup, melted coconut oil, vanilla, and almond extract.

4. Pour the wet ingredients into the dry ingredients. Stir well to make sure the entire mixture is evenly coated.

5. Spread the granola mixture evenly onto the parchment-lined baking sheet. Bake for 45 minutes, stirring every 15 minutes.

6. After the granola has baked for 30 minutes, add the dried cherries to the baking sheet and stir into the mixture for the last 15 minutes of baking.

7. Let the granola cool completely on the baking sheet on a wire rack. It will get crunchy as it cools down.

   
   

How to Store: After the granola is completely cool, store in an airtight container at room temperature for two weeks.

Cherry Almond Granola

Did you try this recipe? Feel free to leave any comments or questions below!