Cherry and almond is a natural pairing. I think of this granola as a healthier version of cherry pie, or, with the addition of cacao nibs, Black Forest cake. I selected agave syrup to sweeten this granola because I did not want the strong flavors of honey or maple syrup to overshadow the cherry and almonds. You could also use cane syrup for the same effect.
Because it does not contain egg white or honey, which many granola recipes do, this recipe is vegan, which may make it especially desirable to some swappers.
- Yield: 3 pints
- 3 cups old-fashioned rolled oats
- 2 cups sliced raw almonds
- 1 cup dried cherries, chopped
- ¼ cup cacao nibs
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ cup vegetable oil
- ½ cup agave syrup
- 2 teaspoons vanilla extract
- Preheat oven to 350°F (175°C) and line a half-sheet pan with parchment paper.
- In a large bowl, combine the rolled oats, almonds, dried cherries, and cacao nibs. Sprinkle the salt, cinnamon, and ground cloves over the mixture and toss to combine, making sure that the spices are evenly distributed.
- Pour the oil, agave syrup, and vanilla over the oats mixture and stir with a spatula to coat the dry ingredients evenly. Spread the granola mixture into the prepared pan and flatten into an even layer.
- Toast the granola in the oven until brown and fragrant, 25 to 30 minutes, stirring three to four times to ensure even browning.
- Upon removing the granola from the oven, push it toward the center of the baking sheet. This will help it form clusters.
- Cool the granola completely before packing into jars or bags.