I’m all for semi-homemade and store bought items to make life easier, but there are just certain foods you don’t buy. Personally, I’d add anything baked or pre-mixed to that list purely out of my love of baking. However, tonight we’re talking about homemade granola.
Let’s be honest here – if you go down the organic aisle at your supermarket, granola is priced at $5+ per box. And you don’t even get that much! Combine that with not knowing how, where or what is added to it, and you have a solid argument to make the granola yourself. You also get great “feel-good” points for eating healthy AND being super chef in the kitchen. Kudos to Katie at the Kitchen Door for giving me inspiration and will power to make this!
I kind of went nuts (no pun intended) over this granola — before it had cooled, I already topped it to my bowl of mint chocolate chip ice cream (that my husband lovingly bought me after a horrid commute last week). Don’t mind if I do, thankyouverymuch.
Don’t like cherries? Allergic to nuts? This recipe is so versatile. Substitute the cherries for any dried fruit you like or for whatever is on sale. And as for the nuts, just leave them out. Add more dried fruit or a 1/2 cup more oats (+ 1/4 cup more honey). Another suggestion… during step #3, sprinkle the granola with cinnamon before it goes into the oven.
- 2 cups old fashioned oats
- 1/2 cup flaked coconut (sweetened)
- 1/2 cup sliced almonds
- 1/2 cup chopped walnuts
- 1/2 cup canola oil
- 1/2 cup honey
- 1 cup (5 oz.) dried cherries (I used Ocean Spray Juice-Infused Dried Cherries)
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- Mix oats, coconut and nuts together. Then, add the oil.
- Spread evenly onto the baking sheet and bake for 15 minutes.
- Remove sheet from oven and stir granola to prevent burning.
- Turn the oven up to 325 degrees and bake for an additional 12-15 minutes.
- Let cool, transfer to bowl and stir in the cherries.
- Store in an airtight container.
I’m glad you liked it! I love the idea of sprinkling it with cinnamon.
Thank you! I’m going to keep an eye out for more of your recipes.