CHERRY ALMOND GRANOLA (or Blueberry Tahini, Peanut Butter, or PB Banana Chocolate Granola)

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 low in added sugar and loaded with fibre, healthy fats and plant-based protein.

Ingredients for 7 to 8 cups of granola:

CHERRY ALMOND GRANOLA DRY INGREDIENTS

• 2 1/2 cups old-fashioned rolled oats (gluten-free if needed)

• 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 to 1/2 cup unsweetened desiccated coconut

• 2 tbsp shelled hemp seeds (such as Prana)

• 2 tbsp chia seeds (such as Prana)

• 1 tsp cinnamon (such as Cha’s Organics real cinnamon)

• 3/4 tsp sea salt

• 1/2 cup natural almond butter

• 1/2 cup organic coconut oil (or substitute extra virgin olive oil or avocado oil)

• 1/3 cup pure maple syrup (or raw honey or sugar-free monk fruit-based maple syrup such as Lakanto)

• 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.

Directions:

Add wet ingredients to dry.

1. Preheat oven to 325F and line baking sheet with parchment.

2. 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.

3. Put maple syrup or honey, almond butter, and oil in a small pot over low heat. Melt together with frequent stirring. Remove from heat and stir in almond extract.

4. Add the wet ingredients to the dry ingredients and mix until well incorporated.

5. Spread the granola in a single layer on baking sheet (2 baking sheets may be required) and press down to create a uniform layer.

6. Bake for 12 minutes. Remove from oven and gently move granola around, then bake for another 8 to 13 minutes. The granola will continue to dry and harden as it cools.

Allow the granola to cool completely then break into pieces and store in an airtight container such as a mason jar. It can be stored at room temperature for 2 weeks, in the fridge for one month, or freezer for 2 months.

This granola is rich in healthy fats and provides a moderate amount of protein. Each 1/4 cup serving contains approximately 340 calories, 9.2 grams of protein, 30 grams of carbohydrates, 7–8 grams of fibre (22–23 grams net carbs), and 23 grams of fat.

For a lighter version, use 3 tablespoons of oil plus 1 tablespoon of water, omit the dried cherries, and/or substitute with sugar-free maple syrup. This variation provides approximately 275 calories, 8.5 grams of protein, 20 grams of carbohydrates, 7–8 grams of fibre (13–15 grams net carbs), and 20 grams of fat per 1/4 cup.

CHERRY ALMOND GRANOLA READY FOR BAKING

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 has cooled, stir in 3/4 cup dark chocolate chips.

This recipe was originally published in 2018. It was updated Aug 7, 2025.