CHERRY NUT GRANOLA
There are so many different kinds of packaged granola that make all types of health claims. I find myself standing in the aisle of the local market reading and comparing the ingredient lists and usually end up with a whole bag of purchased granola that I don't particularly like.
Putting an end to that chore, I came up with my own granola recipe filled with ingredients that I wanted to eat. This cherry nut granola is all about the nuts and the rich tartness of the dried bing cherries. It also contains heart-healthy flaxseed meal, which is high in fiber and omega-3s. Sweetened with maple syrup and a touch of honey, but no other added sugar, this hearty granola is a perfect start to your morning. Eat it on its own or with yogurt and fresh berries. It's also delicious on ice cream or in an acai bowl. With all of these nuts, a little goes a long way.
Ingredients
3 tablespoons extra virgin coconut oil
3 tablespoons maple syrup
1 tablespoon honey
2 tablespoons almond butter
1 teaspoon vanilla extract
1/2 teaspoon diamond crystal kosher salt
2 cups old-fashioned oats (not quick cooking)
3/4 cup almonds (roasted and unsalted), roughly chopped
3/4 cup cashews (roasted and unsalted), roughly chopped
3/4 cup pecans, roughly chopped
2 tablespoons flaxseed meal
3 teaspoons cinnamon
1 cup dried unsweetened bing cherries, roughly chopped
Directions
Preheat the oven to 300˚F.
Add coconut oil, maple syrup, honey, almond butter, and vanilla to a small sauce pan. Heat on low until all of the ingredients are melted, stirring occasionally. Add kosher salt, stir, and set aside until the coconut oil mixture cools to room temperature.
Separately, in a big bowl, mix oats, almonds, cashews, pecans, flaxseed meal, and cinnamon until all of the ingredients are coated with cinnamon. Add coconut oil mixture and mix with a spatula until all granola ingredients are thoroughly combined.
On a parchment-lined sheet pan, spread granola into a large 1-inch thick circle. This will help keep the granola in clumps. Bake for 15 minutes. Remove sheet pan from the oven and gently separate granola with a fork (keeping some clumps together). Bake for another 15-20 minutes (turning the sheet pan when placing it back in the oven) until granola is golden brown. Do not overbake. The granola will not be crunchy when it comes out of the oven and can easily burn. Once done, remove the sheet pan from the oven and stir in the dried cherries. Leave granola on the sheet pan and place on a cooling rack until it crisps up and is no longer warm.
Store in an airtight container for up to two weeks.