Cherry and Almond Baked Granola
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.
Servings 6 people
- ½ cup maple syrup
- ¼ cup natural almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1½ cups rolled oats
- ½ cup raw almonds , coarsely chopped
- 1 cup dried cherries
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.
Store in an airtight container, at room temperature, for up to a month.
Substitution Tip: I love the combination of cherries and almonds, but you can use any combination of nuts, dried fruit, and nut butter that you like.
From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.
Notes by Melissa Huggins:
For larger clusters, make sure to press down the granola with a spatula after you've stirred it at the mid-way mark. Also, wait until the granola completely cools before adding the cherries.
Serving: 0.5cup | Calories: 215kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Sodium: 97mg | Fiber: 8g | Sugar: 21g