Cherry-Almond Granola

This weekend was so beautiful that it made me remember why I live in Portland.  Sure, we were back to cloudy skies and even some snow on the ground for my 6am(!) bike ride this morning, but the recent memory of sunshine made everything much more bearable.

Spring is coming!

Gnarly trunk.

And I’ve got more than photographs to tide me over until the next beautiful day.  I also have what might be some of the best granola in the world.  Seriously, I stood at the counter for a good 15 minutes after it came out of the oven continually popping bits into my mouth.  Then I remembered that I should save some to enjoy with coconut milk later this week.  It was hard to step away.  This is some seriously good granola.

I decided to keep it simple and stick with the cherry and almond flavors.  Now, I usually like to try and add just about anything that sounds good from my pantry to a recipe like this.  I like to use up all the little odds and ends of dry goods that I’ve got stashed away.  But sometimes simplicity is key and I managed to keep it simple for once.  Which I know can be hard when your pantry looks like this.

So many types of dried fruits and nuts calling my name.  I resisted the siren call and realized that it can pay to be a person of simple tastes now and then.

Before baking.

Who ate all that?

Cherry-Almond Granola
makes 2 cups

–  6 Tbsp maple syrup
– 1/4 cup almond butter
– 2 Tbsp coconut oil
– 1 tsp almond extract
– 1 1/2 cups rolled oats
– 1/4 cup almonds, chopped and toasted
– 1/2 cup dried bing cherries, roughly chopped

Preheat oven to 350F.  In a large bowl, combine oats, almonds, and cherries.

In a saucepan over medium heat, bring maple syrup, almond butter, coconut oil, and almond extract to a gentle boil.  Stir constantly for just a couple of minutes and then pour over dry ingredients.  Mix until evenly coated (you may have to use your hands).

Spread granola in a large oven-safe pan.  Bake for 10-15 minutes, stirring once.  Remove from oven and let cool.  It will get crunchy as it cools down.

Store in an airtight container for up to a week.

* I added this post to this week’s Whole Foods Wednesday, Real Food Wednesday, These Chicks Cooked, Full Plate Thursday, Simple Lives Thursday, and Frugal Days, Sustainable Ways.


13 thoughts on “Cherry-Almond Granola

  1. Beautiful spring pics (I really can’t wait for spring! It’s supposed to be 60 degrees tomorrow and I’m a little too excited!)…and the granola looks so great too. I love the combination of cherry and almond flavors.. Mmmmm…..

  2. You take such wonderful pics! I’m going to try the granola. My husband loves granola and I love that there is no preservatives/chemicals in this. Those things aggravate his disease. Thanks!

  3. Rarely see granola in Cornwall, when I have it is Sooo expensive! Going to try your recipe as it looks absolutely lush!

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  5. We had beautiful weather, causing the daffies to sprout, then a frost that killed them. Thankfully they’re coming back now!!

    I’m also looking forward to trying your granola. We are big granola fans in this house 😀

  6. Your Spring Photo’s are just awesome!! I just love a great homemade Granola and this recipe is delicious. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  7. Thanks for the recipe. Can’t wait to try it. I’m a newbie at all this whole food stuff. So I have a question about the rolled oats. Should they be soaked prior to using in this granola? Or is that just for baked goods? Any info would be appreciated!

    • I think that depends on who you are asking. Many people would say that it’s ideal to soak all grains, nuts, and legumes prior to using them. Nutritionally, I think they have a very good point and I do my best to soak my oats overnight when possible. On the other hand, for a recipe like this, you would probably have to soak them and then dry them before turning them into granola. That just felt like too many steps for me and so I didn’t do it. The almonds I used were already soaked and dehydrated. But not the almond butter.

      My philosophy is to just to do my best when it comes to making food that is as healthy and digestible as possible. But I know I probably won’t ever be perfect (assuming we can ever know what “perfect” is). I know that’s kind of a wishy-washy answer, but it helps me to stay away from kitchen dogmatism. Please let me know if you have any other questions, I’d be happy to help!

      • Thanks so much. I agree sometimes too many steps is a discouragement. I am trying the granola this week! Can’t wait to have it on my yogurt!

  8. Pingback: These Chicks Cooked Recipe Swap #43 « This Chick Cooks

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