Granola. How I love granola! It’s one of my favorite things to snack on, day or night. It’s great in yogurt, mixed up with some fresh berries, and it’s so good on it’s own. My all time go-to granola recipe is definitely my coco-chocolate chunk pecan granola but sometimes I want a granola without all of those giant chocolate chunks – I know – who am I!?
Enter this cherry almond granola. If you’ve never bought dried cherries before, you’re missing out. They have a bit of a sourness to them that contrasts so well with sweet flavors in a recipe. I buy mine at Costco, but I know I’ve seen them before at Superstore and Bulk Barn. Dried fruit is definitely a staple around here! You can often find my kids sitting on the floor of the kitchen eating raisins (sometimes OFF the floor). For a treat, I will sometimes pass out yogurt covered raisins. They’re more yogurt than raisin, but they have to be a little better for you than chocolate covered raisins? Either way, they fit in wonderfully in this granola recipe too.
Along with the cherries, this cherry almond granola also has – you got it – almonds. You could use whole or slivered, but there is something about a slivered almond that’s been roasted that just tastes SO good. I’ve also used a little bit of almond extract in this recipe and I have to say, almond extract tastes a little like cherry, too.
Keeping everything together is agave syrup mixed with coconut oil. I’ve been obsessed with baking with Wholesome! Blue Agave Syrup since Wally started solid food, as babies under 1 year of age should not have honey. Sidebar – my baby turns 1 next week! I don’t even know how this is possible. Anyway, honey would work great too if you don’t have agave syrup on hand.
The granola takes about 50 minutes in the oven, but be sure to stick around while it’s baking so you can give it a stir every 15-20 minutes. The granola is a little soft when you first take it out, but it will crisp up a bit more as it cools down. Once everything is cool, toss in the yogurt covered raisins and any other mix-ins you might like (chocolate chips anyone?).
If any of you are celebrating the Memorial Day weekend and making a road trip, this granola would be a perfect thing to munch on.
Happy snacking friends!!
Cherry Almond Granola
Yield 3 cups
A light and crunchy almond flavored granola mixed with dried cherries and yogurt covered raisins. Ready in an hour!
- 3 cups old-fashioned oats
- 3/4 cup slivered almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1 tsp cinnamon
- 1/2 cup coconut oil, melted
- 1/2 cup agave syrup, or honey
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup dried cherries
- 1/4 cup yogurt-covered raisins
- Preheat the oven to 300 F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, toss together the oats, almonds, pepitas and cinnamon.
- In a small bowl, whisk together the melted coconut oil with the agave syrup. Whisk in the almond and vanilla extract.
- Pour the syrup mixture over the dry ingredients, and using a spatula, ensure the oats are fully coated. Evenly spread the granola onto the baking sheet and bake for 45-50 minutes. Remove the granola from the oven every 15-20 minutes and stir before placing back in the oven.
- Remove the granola from the oven and allow to cool about 10 minutes before mixing in the dried cherries and yogurt-covered raisins.
- Once fully cooled, store in an airtight container.
Granola will keep for up to 1 month (or more) in an airtight container at room temperature.
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