Cherry Almond Chaos Granola (Printable Version)
# What You 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
# Steps to Follow:
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 Notes:
01 -
For extra crunch, add 2 tbsp chia or flax seeds.
02 -
Swap dried cherries for cranberries or dried apricots as desired.
03 -
Delicious over Greek yogurt or as a snack on its own.
04 -
For a vegan version, ensure maple syrup and chocolate (if adding) are vegan-friendly.