Cherry & Almond Granola
Healthy and easy to make, this cherry & almond granola is a perfect addition to your breakfast table or for a quick snack.
I know you can buy granola, but there is something special about making your own. Some favorites are this Maple & Olive Oil Granola and this Lemon Pistachio Granola. I find you can change your flavors seasonally and most importantly you can control how sweet and how clumpy you want it to be.
Why You'll Love This Recipe
- You control the sweetness
- Easy to make
- It can be made gluten-free
- Great addition to a breakfast or brunch table
- Perfect for holiday or hostess gifting
Ingredients
Rolled Oats – Use old fashioned oats and not the quick cooking ones.Â
Oil – Vegetable, canola, or refined coconut oil
Maple Syrup – Make sure it’s pure maple syrup
Light Brown SugarÂ
Salt – Fine sea salt
Sunflower Seeds – Raw sunflower seeds
Slivered Almonds – Raw slivered almonds, can sub in sliced almonds.
Almond Extract – For more flavor you will only need 1/4 tsp
Vanilla Extract – For added flavor
Dried Cherries – Unsweetened dried cherries or you can sub in dried cranberries
Flake Salt (Optional) – To balance the flavors you can sprinkle a bit of Maldon sea salt or your favorite salt flakes.
Instructions
- Pre-heat the oven to 325°F.
- Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl add the oats, salt, brown sugar, sunflower seeds and the slivered almonds. Mix well.
- In a measuring cup or small bowl add the oil, maple syrup, almond extract, and the vanilla extract. Stir until combined then pour it over the oat mixture.Â
- Mix until the oats, nuts, and seeds are fully coated, then spread the mixture onto the prepared baking sheet.
- Bake for 10 minutes then stir, bake an additional 5-6 minutes or until the oats and the nuts are slightly toasted.
- Sprinkle with the dried cherries.
- For large granola clusters do not stir until completely cooled then you can break them apart. For a granola crumble stir while cooling.
- Once cooled sprinkle with salt flakes if desired.
Recipe Tips
- You can use sliced almonds instead of slivered almonds. Just add them after 10 minutes of baking, as they will toast quickly.
- Dried cranberries can be substituted for the dried cherries.
- If you prefer larger granola chunks let the granola cool completely before stirring.
Storage
Store in a sealed container up to 3 weeks.
Cherry & Almond Granola
Materials
- 1 1/2 cup Rolled Old Fashioned Oats
- 1/2 cup Sunflower Seeds, raw
- 1/2 cup Slivered Almonds, raw
- 3 tsp Light Brown Sugar
- 1/4 tsp Salt Regular table salt
- 1/4 cup Canola Oil Can sub in vegetable or refined coconut oil
- 1/4 cup Maple Syrup
- 1/4 tsp Almond Extract
- 1/4 tsp Vanilla Extract
- 1/2 cup Dried Unsweetened Cherries
- 1 pinch Sea Salt Flakes
Instructions
- Preheat the oven to 325℉.
- Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl combine the oats, sunflower seeds, slivered almonds, salt, and the brown sugar. Mix well.
- In a small bowl or measuring cup combine the maple syrup, oil, almond extract, and the vanilla extract.
- Pour it over the oats mixture and combine until the oats, nuts, and seeds are fully coated.
- Pour the granola onto the baking sheet and spread it out in an even layer.
- Bake for 10 minutes then stir and bake for an additional 5-6 minutes until the oats and nuts are lightly toasted.
- Remove from the oven and sprinkle the dried cherries over the granola. If you want chunky granola do not stir until cooled. If you prefer it to be more crumbly then stir.
- Once cooled sprinkle with sea salt flakes if desired.
- Store in a sealed container.
Notes
Nutrition
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