Cherry Almond Chaos Granola (Printable Version)
Crunchy clusters with cherries and almonds—great for breakfast, topping yogurt, or snacking on the go.
# The Ingredients You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups (250 g) old-fashioned rolled oats
02 - 1 cup (120 g) whole raw almonds, roughly chopped
03 - 1/2 cup (60 g) dried tart cherries, chopped
04 - 1/2 cup (40 g) unsweetened shredded coconut
05 - 1/4 tsp sea salt
06 - 1/2 tsp ground cinnamon
→ Wet Ingredients
07 - 1/3 cup (80 ml) pure maple syrup
08 - 1/4 cup (60 ml) coconut oil, melted (or neutral oil)
09 - 1 tsp pure vanilla extract
10 - 2 tbsp almond butter
# Step-by-Step Instructions:
01 - Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, combine oats, chopped almonds, dried cherries, shredded coconut, sea salt, and cinnamon.
03 - In a small saucepan over low heat, whisk together maple syrup, melted coconut oil, vanilla extract, and almond butter until smooth and warm.
04 - Pour the wet mixture over the dry ingredients. Stir well until all ingredients are evenly coated.
05 - Spread the mixture onto the prepared baking sheet in a thick, even layer. Press down firmly with a spatula to compact and encourage clustering. Bake for 25–30 minutes, rotating the pan halfway through, until golden brown and fragrant.
06 - Remove from the oven and let cool completely on the baking sheet—do not stir while cooling to allow large clusters to form.
07 - Once fully cooled, break into large clusters. Store in an airtight container for up to 2 weeks.
# Additional Tips::
01 -
- Uses real maple syrup and coconut oil for a wholesome snack
- Easy one-bowl prep you will only need a saucepan for the wet mix
- Naturally gluten free with a vegetarian friendly ingredient list
- Keeps well for up to two weeks which makes it perfect for make ahead snacking
02 -
- Free from refined sugar and made with only whole ingredients
- Easily customized with other nuts or fruits
- Clusters hold together beautifully for on the go snacking
- Toasting the almonds and coconut brings out their aroma—I could smell this baking from rooms away We always end up nibbling at the edges before it fully cools
03 -
- Pressing the granola down firmly is the trick for those signature big crunchy chunks
- Always let it cool undisturbed so clusters set up with maximum crunch
- Do a quick check on the granola near the end of baking—every oven is just a bit different and you want gold not burnt