Cherry Coconut Granola
1t ground cinnamon1t kosher salt or sea salt½t ground cardamom¼C pure maple syrup (or ½C if you like it sweeter)½C canola oil¼C packed dark brown sugar
¾C dried cherries Directions 1. Heat oven to 350°F. Line a large (half sheet pan) rimmed baking sheet with parchment (or silicone mat if you have one). 2. In a large bowl, combine the oats, almonds, both seeds, and coconut. Set aside. 3. Mix together cinnamon, salt, cardamom. In a small bowl, stir together maple syrup, oil, and brown sugar. Add in the spice mixture and combine thoroughly.
4. Pour the liquid mixture over the dry mixture and toss well until everything is evenly coated. Spread this on the parchment, using a large spatula to gently press everything down.
5. Bake for 15 minutes. Turn off the oven and leave open a crack (you can use an oven mitt to prop the door open) for 5 minutes. Close the door and let rest 6-12 hours. You could do this at night and let the mixture sit overnight in the oven. 6. Break up into small or large hunks, depending on your preference, transfer to whatever type of storage container(s) you are going to use, evenly sprinkling/layering in bits of dried cherries as you go. Notes Credits: This was inspired by a recipe I found in Fine Cooking Magazine Tags: breakfast, cereal Original Post Date: 2021