Homemade Vanilla Pecan Cherry Coconut Granola

I kept reading how delicious and easy homemade granola was to make, but I’d just tell myself that I wasn’t a granola person – I much preferred other cereals like Kashi Go Lean in my yogurt. How wrong I was. This granola is the feeling of warmth and comfort, it’s slightly sweet with a great crunch and finishes with a tart cherry. I think I’ve found my next food obsession.


For about a month I was eating muesli with my yogurt and fruit and enjoyed it a fair bit, I was having issues with how quickly the volume of the muesli compacted when mixed with the fruit and yogurt. I went to see if I could find a base granola recipe and stumbled on Cook and Kate’s recipe and decided to use her suggestions for the ratios of ingredients. For the mix ins, I settles on pecans (because they’re my favorite nut), dried cherries, and coconut (because I’m also obsessed with the wide shredded coconut). Oh and in my opinion, it’s the cloves and nutmeg that really makes things pop!

Vanilla Pecan Cherry Coconut Granola 

Servings – depends on the size of your bowl?

Ingredients

  • 4 cups Old Fashion oats
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup (I’ve tried brown rice syrup also, and maple syrup seems to work best)
  • 1 1/2 cup raw pecans (I used some New Mexico grown gems)
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8-1/4 tsp cloves
  • 1 cup flaked coconut
  • 1 cup dried cherries

Directions

  1. Preheat over to 350F.
  2. In a large bowl, mix the oats, oil, syrup, salt, nuts, vanilla, and spices in a bowl until everything is coated well.
  3. Prepare a baking sheet lined with parchment paper and spread the oat mixture evenly.
  4. Bake for 20-22 minutes, pausing half way through to gently stir the mixture and add the coconut.
  5. Granola will be done with nuts and coconut are nicely toasted – careful not to burn the coconut.
  6. Let granola cool – do not stir until cool to allow for clusters and clumps to form. When cool, stir in cherries.
  7. This will keep for a few weeks in an air tight container – if it doesn’t get eaten first!

Happy crunching!

I love mine best with plain Greek yogurt and honey. 🙂


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