Making granola is SO easy. I forget how easy and satisfying it is until I do it again. It’s what prevents me from ever buying store-bought stuff–I just can’t justify the price and there is usually wayyyy too much sweet stuff. I just need a smidgey-bidge of sweet.
This recipe is a great one to have in your arsenal. I’ve made it for last minute brunches–yogurt bars are great! I make a batch for meal-prep and bring a little every day to work. I also just like having it around. You never know when HANGER will strike and having a healthy carb around is necessary. It is perfect on top of yogurt or a smoothie bowl (or ice cream!).
Enjoy!
Maple-Pecan Granola with Cherries
Ingredients:
- 3 cups old-fashioned oats
- 1/2 cup roughly chopped raw pecans
- 3/4 cup unsweetened shredded coconut
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 tbsp olive or coconut oil
- 1/4 cup pure maple syrup
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/2 cup dried unsweetened cherries
Method:
Pre-heat oven to 325 degrees F. Line a sheet pan with parchment paper.
Mix dry ingredients together in a large bowl–oats, pecans, coconut, cinnamon and salt. In a small saucepan, or in the microwave, warm together the oil, honey, vanilla and maple syrup just until homogeneous. Pour over dry ingredients and stir to combine fully.
Dump onto sheet pan and spread out evenly. Bake for 15 minutes, then take out to toss granola around. Bake for another 15 minutes or until desired toastiness. Note: keep an eye on this, depending on your oven, it can go more or less quickly, but the coconut shreds will brown fast, so don’t go far!
