One of my go-to breakfast dishes for busy weekdays is nondairy yogurt parfaits layered with fresh fruit and baked granola. Most store-bought granola is loaded with oil, so I make my own using nut butters. In addition to layering it into parfaits, this granola can be enjoyed in a bowl with fresh fruit and nondairy milk. It’s a terrific snack, too.
Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the maple syrup, almond butter, vanilla extract, cinnamon, and sea salt.
In a large bowl, combine the rolled oats and almonds. Add the maple syrup mixture to the bowl and stir to coat well.
Spread the mixture out evenly onto your prepared baking sheet. Bake for 20 to 25 minutes, stirring the mixture at the 10-minute mark. The granola is done when the oats are golden brown, and when the almonds look toasted. Keep an eye on it so that it doesn’t burn.
Remove the granola from the oven and mix in the dried cherries. The granola will be soft, but it will crisp as it cools. Allow it to cool completely before eating or storing.