Cherry and Almond Granola
I have been making this granola for several years, and it has really become a life saver on hectic weekday mornings when I want something fast, delicious, nutritious, and homemade. I also love how versatile granola is. It makes a great breakfast with milk or yogurt; it’s the perfect after school snack; it’s delicious as a salad topping; and it’s a healthier dessert option on its own or over frozen yogurt. And while I adore the combination of almonds, dried cherries, and orange, you could really do any variety of mix ins that you like! I often substitute dried cranberries instead of the cherries for a nice fall variation.
I love to pack up a fruit, yogurt, and granola parfait in sweet little Weck cups. The kids love how fancy this treat feels, and I love how easy it is to serve all of them a healthy, fun breakfast or afternoon snack. Weck jars also make it easy to send these little bites to dance or soccer practice, when my kids are invariably starving. If you’re concerned about nuts for your child or another, you can substitute pumpkin seeds for the almonds.
This is another straightforward recipe that is quick to make and perfect for baking with kids. The only tips I have are to make sure you use a large rimmed baking sheet lined with parchment paper to keep all the granola in the pan instead of on the bottom of your oven. Also watch the granola closely at the end of the bake to make sure it’s not getting too browned. And finally be sure to let the granola cool completely before breaking it up and storing.
Cranberry, Almond, and Orange Granola - Makes about 6 cups
Equipment:
Rimmed half sheet baking pan (18 X 13 in.)
Ingredients:
4 cups old-fashioned rolled oats
1 1/2 cups raw almonds, roughly chopped
1 tsp. kosher sea salt
1/2 tsp. ground cinnamon
1/2 cup melted coconut oil
1/2 cup honey
1 tsp. almond extract
2/3 cup dried cherries (roughly chopped) or sweetened dried cranberries (whole)
Zest of one large orange
Method:
Preheat the oven to 350ºF, and line the baking sheet with parchment paper.
Combine the oats, almonds, cinnamon, orange zest, and salt in a large mixing bowl. Stir to evenly mix everything.
In a separate container whisk together the coconut oil, honey, and almond extract. Whisk until the mixture is a uniform, thickened consistency. Pour the oil and honey mixture into the bowl with the oats and stir until all the oats and nuts are evenly coated.
Pour the granola mixture out onto the prepared baking sheet and spread it out evenly, pressing down with the back of a spoon or a spatula. Bake for 12 minutes.
Remove the pan from the oven, add the cherries/cranberries, and stir well. Smooth out the granola again into an even layer, and then return it to the oven for another 10-12 minutes. Bake until the granola and nuts are golden but not burnt. It will still feel soft, but it will firm up as it cools.
Allow the granola to cool completely in the pan then use your fingers or a spoon to break it into pieces. Store the granola at room temperature in an airtight container for up to two weeks.
Recipe adapted from Cookie and Kate
