I’ve been making my own granola for several years. This granola is mentioned in my book, The Essence of Shade, where it is packaged and sold at the bakery. I serve it over plain, no-fat Greek yogurt and add fruit, such as strawberries or blueberries. It’s the best granola recipe I’ve found.
Dried Cherry Granola
Ingredients
- 3 cups rolled oats
- 1 cup walnuts halves rough chop, if desired
- 1 cup pecan halves rough chop, if desired
- 3/4 cup shredded coconut, unsweetened or sweetened
- 1/4 cup dark brown sugar, packed
- 6 TBSP maple syrup
- 1/4 cup canola oil
- 3/4 tsp. salt
- 1 cup dried, tart cherries can use raisins or dried cranberries
Instructions
-
Preheat over to 250 degrees fahrenheit.
In a large bowl, combine oats, nuts, coconut, and brown sugar.
In a small bowl, combine syrup, oil, and salt. Mix well.
Pour syrup mixture over oat mixture. Stir well, until all dry ingredients are moistened.
Pour mixture into a large sheet pan with 1/2 inch sides. Spread evenly and place in oven.
Cook for 60 minutes, stirring every 15 minutes.
Remove from oven and transfer to a large bowl. Add the dried cherries and mix.
Store in an airtight container for up to two weeks.
Recipe Notes
This recipe was adapted using Alton Brown's Granola recipe, but modified slightly. Alton's original recipe can be found here:https://www.foodnetwork.com/recipes/alton-brown/granola-recipe-1939521
