Fresh from the oven granola has got to be one of my favourite things. Throw in the delectable cherry almond combo, and I’m in seventh heaven. However, if cherry almond isn’t your cup of tea, I have suggested some other amazing flavour combinations below!
Unlike most store-bought granolas, this homemade version is refined sugar free and loaded with fibre, healthy fats and plant-based protein.
Ingredients for 7 to 8 cups of granola:
2 1/2 cups gluten-free old-fashioned rolled oats
1 cup raw almonds, roughly chopped
1 cup dried cherries, pre-soaked and drained (see note below)
1/2 cup raw walnuts, roughly chopped
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup unsweetened desiccated coconut
2 Tbsp shelled hemp seeds
2 Tbsp chia seeds
1 tsp Ceylon cinnamon
3/4 tsp sea salt
1/2 cup natural almond butter
1/3 cup pure maple syrup or raw honey (nonvegan)
1/3 cup organic coconut oil
1 tsp pure almond extract
Note: Dried fruit can get almost rock hard when baked in granola. To avoid this, you can add the cherries after baking. However, if you prefer to have the fruit incorporated into your granola clusters, a better solution is to pre-soak them in warm water for 30 minutes before baking.
Preheat oven to 325F and line baking sheet with parchment.
In a large bowl, mix together oats, almonds, pre-soaked cherries, walnuts, sunflower seeds, pumpkin seeds, coconut, hemp seeds, chia seeds, cinnamon, and salt. Set aside.
Put maple syrup or honey, almond butter, and coconut oil in a small pot over low heat. Melt together with frequent stirring. Remove from heat and stir in almond extract.
Add the wet ingredients to the dry ingredients and mix until well incorporated.
Spread the granola in a single layer on baking sheet (2 baking sheets may be required) and press down to create a uniform layer.
Bake for 15 minutes. Remove from oven and gently move granola around, then bake for another 10 to 15 minutes. The granola will continue to dry and harden as it cools.
Allow the granola to cool completely before storing. It can be kept in an airtight container such as a mason jar at room temperature for up to 2 weeks.
Other Fun Granola Flavours
Blueberry Tahini: Use dried blueberries, tahini, and vanilla extract in place of the cherries, almond butter and almond extract.
Peanut Butter: Use dried fruit of choice (raisins, blueberries or cherries) and natural peanut butter and vanilla extract in place of the cherries, almond butter, and almond extract.
PB Banana Chocolate Chip: Omit dried fruit and add 1/2 to 1 cup chopped banana chips and 1/2 cup peanuts. Use vanilla extract in place of almond extract. Once granola cooled, stir in 3/4 cup dark chocolate chips.