Cherry Almond Granola
3 cups rolled oats
1 cup slivered almonds (substitute with rice krispy cereal if no nuts can be used)
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup dried tart cherries (any kind of dried fruit works – cranberries, blueberries, raisins, etc.)
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven allow to cool. Add dried fruit and mix until evenly distributed. Granola is best stored in an airtight container at room temperature. This recipe can also be stored in the freezer for up to six months.
I really like to stir this granola into a serving of Greek yogurt or blending it into a smoothie for breakfast. This recipe is also a great snack for a long car ride – just place in a sealable plastic bag and go!