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This Cherry Berry Granola is easy to make in only 30 minutes! It's gluten-free, dairy-free, and can be customized to make it how you like it!
Where are my lazy breakfast people? This is totally our oldest, especially when it comes to the school year. Most days, it's a struggle to get her to eat breakfast. Don't get me wrong, she LOVES breakfast food; it's just the time of day that breakfast usually is being served; that is her problem, haha.
One thing I love making for her is granola. Granola is one of those foods sold everywhere but often filled with gluten but filler grains and often filled with a lot of sweeteners.
Why I LOVE Granola (Homemade Anyways)
Gluten-Free - A lot of granola can have oats, and it is true oats are gluten-free by themselves. They are often contaminated with gluten. Adding oats to granola is fine (if you can handle gluten-free oats). Sometimes I will add them for our daughter since she can eat them. I make sure that I buy the certified gluten-free ones. My favorite gluten-free oats to buy are the Bob's Red Mill Oats.
Nuts and Seeds
Having quality nuts and seeds can help increase the protein of a good granola. This particular granola uses almonds and pistachios, but any good quality nut can do. Just make sure that the nuts you choose are not coated in flavorings that can contain gluten or made on shared belts to ensure they are gluten-free.
Unrefined Oils
I love to use coconut oil in my granola, but if you are worried about watching your saturated fats, you can certainly use olive oil or even avocado oil.
Dried Fruit
I love adding dried fruit into my granola. Not only does it add a difference of textures but also different flavor combos. This particular granola uses dried and freeze-dried fruits. I love this combo because of the different textures.
Natural Sweeteners
I love using local honey for my granola, but you can certainly use pure maple syrup if you want to keep it vegan. I promise it's just as good.
Salt and Spice
This might seem like strange ingredients in granola, but I promise you do not want to skimp because it can make a world of difference between a bland granola and one that has tons of flavor.
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Chunky Granola Tips
- Your pan needs to be covered - What I mean is for the clusters to form, the ingredients in your granola need to be touching and slighting overlapping. This helps them cook together and allows the clusters to form. I recommend using a basic half sheet pan for this recipe.
- Parchment Paper - Lining the sheet pan with parchment paper so that way the coating with the oils and sweeteners stick to the ingredients and not to the pan as it bakes.
- Press the granola together - When your granola is halfway baked, and you stir the mixture to bake evenly, make sure to press the granola together before letting it finish baking. I like to use the back of my spatula to do this.
- Don't overcook the granola - The granola might not seem done when you take it out of the oven, but I promise it is. If you overcook the granola, the honey can break the sugars, and then it becomes more crystallized as it cools.
- Let the granola cool COMPLETELY - I know this can be hard to do, but I promise once you pull it out of the oven, leave it alone. It will get crispy as it cools, and letting it cool whole will help you get some of those larger clusters of granola.
Not every batch of granola ever looks the same, but these tips are how I make sure I end up with more clusters in my granola than I make a mess of single pieces not together at all.
More Easy Breakfast Recipes
Make Ahead Freezer Smoothie Packs
Crispy Skillet Breakfast Potatoes
📖 Recipe
Cherry Berry Granola
Ingredients
- 4 C Gluten-free Oats leave out if you want it really nutty
- 1 C Chopped Almonds
- 1 C Chopped Pistachios
- 1 C Coconut Flakes unsweetened
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ¾ C Coconut Oil
- ½ C Honey or maple syrup
- 1 teaspoon Vanilla
- ¾ C Dried Cherries
- ¾ C Freeze Dried Strawberries or dried
- ½ C Mini Chocolate Chips
Instructions
- Preheat the oven to 350 degrees and line a baking pan with parchment paper.
- In a bowl, combine the oats (if using) and nuts into a large bowl.
- In a microwaveable bowl, melt the coconut oil and honey together. Once melted, combine the spices, and vanilla and stir till combined.
- Carefully pour the wet ingredients into the bowl with the oats and nuts and stir until it is all coated.
- Transfer the mixture to the sheet pan and spread it out in an even layer.
- Bake the granola for 15 minutes.
- Pull the granola from the oven, toss the mixture around, and add the coconut to pan. Spread the mixture back out evenly and press down with the back of the spatula (if you want more clusters).
- Bake for an additional 15 minutes.
- Remove the granola from the oven and top with the dried fruit, pressing them into the mixture slightly.
- Allow the mixture to cool completely before touching it anymore. Once cooled I like to cover the pan and let it sit overnight before I break it up and store
- Store the granola in an airtight container at room temperature for 2-3 weeks, or a sealed freezer bag for up to 3 months. If freezing, let it sit at room temperature for a few minutes to allow it to thaw before serving.
Notes
- Your pan needs to covered – What I mean is in order for the clusters to form, the ingredients in your granola need to be touching and slighting overlapping. This helps them cook together and allows the clusters to form. I recommend using a basic half sheet pan for this recipe.
- Parchment Paper – Lining the sheet pan with parchment paper so that way the coating with the oils and sweeteners stick to the ingredients and not to the pan as it bakes.
- Press the granola together – When your granola is halfway baked, and you stir the mixture to bake evenly, make sure to press the granola together before letting it finish baking. I like to use the back of my spatula to do this.
- Don’t overcook the granola – The granola might not seem done when you take it out of the oven, but I promise it is. If you overcook the granola, the sugars in the honey can break, and then it becomes more crystallized as it cools.
- Let the granola cool COMPLETELY – I know this can be hard to do, but I promise once you pull it out of the oven, leave it alone. It will get crispy as it cools, and letting it cool whole will help you get some of those larger clusters of granola.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 08/1/2019
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