340: Cherry, Almond, and Cinnamon Granola

I decided to make Cherry, Almond, and Cinnamon Granola for care packages I was sending this month. It sounded delicious, but should be pretty likeable since it didn’t have any ingredients that would be too unusual.

This granola took oats, cherries, almonds, and sweetened shredded coconut. You combined those, added oil and honey, sprinkle in cinnamon, and bake for 25-30 minutes at 350F. I baked it for the full 30 minutes because I was concerned that it was going to be too moist to be granola. Everything was nicely toasted then, and the granola crisped up as it cooled.

I had some later with milk. It was pretty good as a cereal. Everything in this granola blended together well; the ingredients didn’t compete with each other. That said, I could taste and enjoy all of the ingredients; they weren’t covered up by one another. It’s not a low-fat granola recipe (it’s on par with the Extreme Granola I made as far as fats-to-oats ratio), but it’s a straightforward recipe that has great results. I’ll probably make this again.

Edit: This is potentially the best granola recipe I’ve made. I prefer it if I cut the amount of oil back to 1/3 cup!

This, along with Olive Oil Granola with Dried Apricots and Pistachios, is one of my favorite granolas.

Print
Cherry, Almond, and Cinnamon Granola
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
adapted from the Barefoot Contessa
Author: Leona Konkel
Ingredients
  • 4 cups old-fashioned rolled oats
  • 2 cups sweetened shredded coconut
  • 2 cups sliced almonds
  • 1 1/2 cups dried cherries (chopped)
  • 1/3 - 1/2 cup vegetable oil (I prefer 1/3)
  • 1/3 cup good honey
  • 2 teaspoons ground cinnamon
Instructions
  1. Mix together oil, honey, and cinnamon. Add oats, coconut, almonds, and cherries, and mix to combine.
  2. Pour onto a baking sheet. Bake at 350F for 25-30 minutes, stirring every 10 minutes. Remove from oven and cool completely before storing in an airtight container.

 



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