Cherry Berry Granola
Skip the store and make this easy and delicious Cherry Berry Granola at home next time you want an easy breakfast!
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 sticks 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.
Nutrition
Calories: 555kcalCarbohydrates: 61gProtein: 9gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 1mgSodium: 201mgPotassium: 569mgFiber: 9gSugar: 31gVitamin A: 317IUVitamin C: 181mgCalcium: 70mgIron: 6mg
Tried this recipe?Let us know how it was!