Search
my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.
« Peanut Butter Cup Brownies | Main | Kimmelweck Rolls »
Tuesday
Feb032015

Cherry Almond Granola

Cherry almond granola

We’ve really been getting into granola and yogurt for breakfast lately. Personally, I find that it has more staying power than something like a bagel. Joel has a favorite granola recipe, which is chock full of nuts and brown sugar, and while it is delicious, I enjoy dried fruit in my granola so I kept on searching. I’ve made countless different recipes, and I have to say that this one ranks up there among my favorites. A little bit nutty and a little bit fruity, the almonds and cherries are the perfect pair. Not only does this granola cook quickly, it stays together perfectly, which creates the most deliciously perfect clusters to top my morning yogurt!

1 cup Almonds, divided
3 cups Old Fashioned Oats
1 cup Dried Cherries (I added)
1/2 teaspoon Salt
1/3 cup Brown Sugar
1/3 cup Honey
3 tablespoons Coconut Oil
1/4 teaspoon Vanilla Extract
1/8 teaspoon Almond Extract 

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Finely chop half of the almonds and place them in a large bowl. Coarsely chop the cherries and remaining almonds, and add them to the bowl. Add the oats, salt, and brown sugar to the bowl and toss to combine. In a small microwavable bowl, combine the honey and coconut oil and heat for about 40 seconds, until the coconut oil is mostly melted. Stir to dissolve the coconut oil and add both extracts. Pour the oil mixture over the oat mixture and stir to coat evenly. Spread the mixture evenly onto the prepared baking sheet, then bake for 5 minutes. Remove the granola from the oven and stir, then return it to the oven and bake for about 10 more minutes. Remove the granola from the oven and let it cool completely. As it cools, it will clump together. When it has cooled completely, break the granola into clusters and store in an airtight container for up to 2 weeks, but I bet it won’t last that long! (*FYI...The cook time is not a typo. I thought so at first too, but it really does work!)

SOURCE: Barely adapted from Lovely Little Kitchen

Reader Comments (1)

I have bookmarked your site with your excellent recepies. Thanks a lot for that.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>