Granola, long classified as a “hippie” food is now a mainstream popular breakfast or snack. A bowl of warm granola is difficult to resist, and this cherry almond granola definitely does not last long in my house. In fact, I have to stop my kids from grabbing it straight from the sheet pan! Packed with nutrient dense ingredients like pumpkin seeds (high in zinc), sunflower seeds (vitamin E powerhouse!), and fiber rich oats, and sweetened with maple syrup and cinnamon, this granola is a sure taste bud pleaser!
You can scroll down to see the recipe below, or watch us make it here on Cara’s Cucina!
Cherry Almond Granola
- 1/3 cup pumpkin seeds (roasted and unsalted)
- 1/4 cup sunflower seeds (roasted and unsalted)
- 1/2 cup maple syrup
- 2 Tablespoons solid organic virgin coconut oil (or ¼ cup liquid)
- 1/2 cup tart cherry juice
- 1 ½ teaspoons ground cinnamon
- 2 ½ cups old fashioned rolled oats
- 1/2 cup slivered almonds
- 1/2 teaspoon coarse sea salt
- 1 cup dried cherries
- Preheat the oven to 325 degrees F.
- Line a baking sheet with parchment paper.
- In a small saucepan, combine the maple syrup, coconut oil, cherry juice, and cinnamon over medium-low heat. Cook, whisking gently, until all is blended together.
- In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
- Pour the wet mixture over the oat mixture and stir until combined. Spread the mixture onto the parchment-lined baking sheet. Bake for 20 minutes on middle rack.
- Remove the baking sheet from the oven.
- Sprinkle in the cherries and bake for an additional 10 minutes until the oats begin to brown.
- Take out and cool completely. Store airtight in a plastic container for up to 1 week.
Try this variation! For Chocolate Cherry Granola: Add 2 T cocoa powder to dry ingredients and mix. Then add in wet and mix. Bake for 20 minutes, then take out and add in chocolate chips and some raw cacao nibs. Bake another 10. Yum!
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