Cherry Vanilla Granola
This Cherry Vanilla Granola is easy, clumpy, and golden-crisp, making it perfect for topping yogurt or eating by the handful straight from the jar. It comes together in one bowl, costs a fraction of store-bought, and the cherry-vanilla combo is hard to stop snacking on.
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Makes: 5 cups
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Ingredients
- 2 ½ cups old-fashioned oats
- ½ cup wheat germ (can substitute with ground flaxseed or more oats)
- ⅓ cup roughly chopped almonds
- ½ cup unsweetened coconut flakes (see notes if using sweetened coconut)
- 3 tablespoon coconut oil (can substitute with canola oil)
- 3 tablespoon brown sugar
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- ½ cup chopped dried cherries
Instructions
- Preheat oven to 275 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix together oats, wheat germ, almonds, and coconut flakes.
- In a small saucepan set over medium-low heat, add oil, brown sugar, and maple syrup and stir until sugar is melted and mixture is heated. Remove from heat and stir in vanilla extract.
- Pour mixture over dry ingredients in bowl and mix until well combined.
- Spread mixture evenly over prepared baking sheet and press mixture down into pan. Bake for 20 minutes. Remove from oven, gently stir granola, and press back down into pan. Bake for another 15 minutes.
- Remove pan from oven, sprinkle cherries over the top, and gently press them into the granola. Return to oven for another 5-10 minutes, until mixture turns golden.
- Let cool completely before breaking granola into clumps and storing in jars or other airtight containers in a cool, dry place.
Notes
- If using sweetened coconut, reduce brown sugar to 2 tablespoon and keep an eye on granola as it bakes as it could darken quicker.
- When stored in an airtight container in a cool dry spot, granola should keep fresh for about 3 weeks.
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