Granola is one of those things that is so easy to make, but I rarely make it for some reason. You can be as creative as you’d like with ingredients, and make it much healthier than the store-bought versions. Feel free to substitute the ingredients below with other things that are more to your taste. Although I loved this combination! I’d especially recommend seeking out some coconut oil, as it adds a wonderful flavor and aroma while baking.
This granola is great with yogurt, but I prefer it as a quick snack. I’m hungrier now than I was when I was pregnant, so this is perfect to have around the house for an easy and healthy snack!
Coconut Chocolate Cherry Granola, makes about 6 cups
- 3 cups old fashioned oats
- 1/3 cup agave nectar (or honey)
- 2 Tablespoons coconut oil, melted
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1 cup almonds
- 1 cup bittersweet chocolate chips
- 1 cup dried tart cherries
Preheat your oven to 350 degrees.
Mix together the oats, agave nectar or honey, coconut oil, cinnamon, vanilla, and salt in a large bowl. Spread out the mixture on a baking sheet lined with parchment or a silicon mat.
Bake for about 30 minutes, until the oats are a golden brown. Remove from the oven and let cool. After cool and hardened, break up the oat mixture into pieces.
While the oats are baking, toast the coconut and almonds together in a large frying pan. Make sure you keep on eye on them, as the coconut can go from golden to burnt in a matter of seconds.
Toss the toasted coconut and almonds in with the granola. Once cooled, add the cherries and chocolate.
Store in an air-tight container. Granola will last for a couple of weeks, but I don’t think it’ll be sitting around that long in my house!