So is anyone else feeling the effects of daylight savings today? Who knew losing an hour could make someone (i.e. me) so crabby. I got up super early this morning and I still feel like I missed the entire day. To cheer myself up I’ve been busy in the kitchen so far this morning, creating yummy things I hope to post about in the coming weeks….and let’s just say that they don’t exactly fall in line with the whole healthy eating kick I’ve been on lately but I can’t wait to share them! One thing I have been eating lately that’s a tad more healthy is granola.
I love granola! I love it a little too much. I’m not ashamed to admit that I can easily consume an entire batch within a week. No self control I tell you. With all that fibre, healthy fats, vitamins and not mention, delicious flavour, I’m surprised everyone’s not shovelling this stuff back. Especially when there’s cherries and almonds involved. Cherries + almonds = awesome granola, it’s a well known fact.
This recipe is based off my favourite granola recipe, and on top of swapping around the nuts and dried fruits, I’ve also cut back on the sugar. I found the granola to be just sweet enough, but if you prefer things a little sweeter, feel free to add in the optional maple syrup. Like every other granola recipe, this is totally adaptable, so play around with it as much as you’d like. Pick up some gluten-free oats so that you can share it with all your gluten-free friends, swap the almonds for hazelnuts, throw in a handful of chocolate..actually, do this anyway. This granola is waaay better then store bought granola, seriously, you just read it on the internet, so it must be true. Stuff it store bought granola, there’s a new sheriff in town!
Cheery Cherry Almond Granola
Yields 6 to 7 cups
- 3 cups rolled oats
- 1 cup raw almonds, roughly chopped
- 1/4 cup ground flaxseed
- 1 cup shredded unsweetened coconut
- 1/4 teaspoon salt
- 1/4 cup brown rice syrup
- 1/4 cup agave
- 1/4 cup maple syrup (optional)
- 1/4 cup almond butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup bing cherries
- 1/2 cup sour cherries
Preheat oven to 325 degrees F.
In a large bowl, combine all the dry ingredients except for the dried cherries.
In a pot over medium heat whisk together the brown rice syrup, agave, optional maple syrup, almond butter and coconut oil. Simmer for about 5 minutes or so, or until everything is well combined and smooth.
While still warm, pour the liquid ingredients over the dry and mix until all the dry ingredients have been completely coated. Pour mixture onto a large sheet pan lined with parchment paper or silicon mat and bake for 45-50 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add dried cherries then mix until evenly distributed.
Let cool 20 to 25 minutes before transferring to a container.
Submitted to Wellness Weekend at Diet, Dessert and Dogs