Granola is such a treat. In fact, I don’t know many people who don’t love it, especially when it’s homemade. It can be prepared quickly, by gathering a few pantry staples. This recipe combines tart cherries, coconut and the addition of chia seeds gives this already nutritious granola, a boost of fibre and healthy fats.
Enjoy it with a splash of milk, as a topping over yogurt or even on its own. Homemade granola also makes for a great holiday hostess gift, as it’s such a cold weather food. Pack into mini mason jars, wrap in a festive ribbon and spread the health!
Coconut, cherry and chia granola
Makes: ~ 3 1/2 cups Servings: 10 (1/3 cups)
2 cups rolled oats
1/2 cup shredded, unsweetened coconut
3 tablespoons chia seeds
1/4 cup dried cherries, roughly chopped
1/2 cup slivered almonds
1 tablespoon coconut oil
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon coarse salt
If you’d like to make this granola nut-free, substitute the slivered almonds for pumpkin seeds/pepitas.
Preheat the oven to 300 ℉.
In a large bowl, combine the oats, shredded coconut, chia seeds, cherries and almonds and toss until the ingredients are evenly distributed.
In a small saucepan, whisk the coconut oil, honey, cinnamon and salt until just warmed through and liquified, about 2 minutes.
Pour the honey mixture over the dry ingredients. With a spatula, stir the mixture until well combined.
Spread evenly on a sheet tray lined with parchment paper.
Bake for 25 minutes, stirring every 10 minutes from the outside in, to ensure the outer granola does not brown too quickly.
It is ready when it is golden brown and still slightly soft.
Let cool completely and store in an airtight container for up to one week. This recipe also freezes well.
What’s your favorite granola blend?