Homemade granola makes me so happy. It’s so easy and fast and sounds impressive, but is a super quick thing to throw together and munch on all week long.
I would categorize granola as something that definitely is worth making at home. There are certain things I think are definitely easier to buy. An example of this would be hummus and almond butter. I try my best, but I can never get the texture as good as the ones from Trader Joe’s. I’ll keep working on this. In the meantime, I’ll keep cranking out granolas by hand, whether they be of the Puppy Chow variety, Nutty Gingerbread Granola, or Carrot Cake Granola. Or, in this case, Cherry Almond Vanilla Granola:
But homemade granola is noticeably better than store-bought. First off, it just tastes so darn fresh and wonderful. It’s also easy to customize. I like that I can add a boatload of nuts because I like a boatload of nuts in my granola. I can also make it extra-cinnamony and not-too-sweet. And it’s wonderful and perfect and has a magnificent crunch and makes the house (or studio apartment) smell absolutely wonderful. It’s actually a staple of mine to snack on and keep around the house, which is why when the Recipe Redux challenge for May was to share a DIY household kitchen staple, I knew I had to share a recipe for granola. Easy to make, more than worth the effort, and always a delightful snack to have on hand. Yums.
Today I was running very low on maple syrup because my mom used like, all of mine without my knowledge. I try to remind myself that she paid for my food for 18 years of me growing which couldn’t have been cheap. But then I’m usually still sad because I am emotionally attached to all of my foods. Regardless, I ended up trying to use applesauce to replace some of the syrup. I actaully really liked the result. It gives it a nice texture and good clump-age (sounds sexy, right?) and acts as a wonderful binder without giving too much sweetness to the stuff. I’d do it again.
So in a way it ended up being a good thing that I was low on maple syrup. Except then I ended up at Trader Joe’s on an off day (again) which is getting embarrassing. Sometimes a girl just needs to get her homemade granola fix.
So here we go with this Cherry Almond Vanilla Granola. It’s a great combination of flavors. I really love almonds and cherries and they pair together quite well. Vanilla adds a warmth and sweetness to tie it all together.
Cherry Almond Vanilla Granola
Prep Time: 10 minutes
Bake Time: 30 minutes
makes about 4 cups granola
- 3 cups rolled oats
- 1 cups almonds (I used slivered, because it was what I had, but you can use whatever)
- 1/2 cup dried cherries
- 1/2 cup shredded coconut (optional)
- 2 tablespoons coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 1/4 cup brown sugar
- 1/2 cup apple sauce
- 1/4 cup maple syrup (can sub honey)
- 1/2 teaspoon sea salt
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine oats, optional coconut shreds, and salt. Mix well.
3. In a small bowl, combine coconut oil, apple sauce, brown sugar, vanilla and maple syrup. Mix well.
4. Pour wet mixture over dry mixture and mix until well combine. The oats should all be a little wet. Transfer to a parchment-lined or nonstick baking sheet. Place into the oven for 30-35 minutes until nuts and oats have browned. Add cherries and almonds about 15 minutes into baking and mix well (this is optional, if desired you can add them from the get-go, I just prefer my nuts and dried cherries a little less toasted, especially if the nuts are slivered, but you can easily add them before baking). When it is done, it will still be sticky. Take it out of the oven anyways. It will harden as it cools. Enjoy 🙂
For more DIY Kitchen Staples from fellow Recipe Redux members, click around below: