Happy Friday, friends! In need of a super-easy, healthy, and fabulous addition to your breakfast this weekend? Well, look no further. I’ve taken Shutterbean’s Maple Coconut Granola and modified it just a pinch. It’s super easy and completely awesome. We’ve been enjoying it with vanilla Greek yogurt and sliced fresh fruit.
My additions included dried cherries (can I get an amen?), slivered almonds instead of whole (and extra at that!), and extra coconut. What’s great about granola is that it is so versatile and forgiving. Chocolate and pecans? Yes, ma’am. Dried cranberries, blueberries, and apple bits? You betcha. Get crazy. Make it happen.
All the goodness gets mixed together and spread out on a parchment lined baking sheet. Take time every 10 minutes or so to stir the mix to ensure even toasting.
Toasted Coconut, Cherry & Almond Granola (Makes approx 6 cups)
- 2 cups rolled oats
- 1 cup dried cherries
- 1 1/4 cup raw almonds, slivered
- 3/4 cup unsweetened coconut flakes
- 1/3 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 tsp cinnamon
- 1/8 cup brown sugar
- 1/2 teaspoon kosher salt
Preheat oven to 350F. In a large bowl, combine oats, cherries, almonds, coconut, coconut oil, maple syrup, cinnamon and stir to combine. Once ingredients are evenly coated, add the brown sugar continue to stir. Add in salt and spread mixture over a parchment lined baking sheet.
Bake for 25-30 minutes, stirring mixture every 10 minutes. Let cool and store in airtight container for up to two weeks. Serve over yogurt with fruit or with milk as cereal. Yum!