Homemade Granola with Dried Cherries and Coconut Recipe
This homemade granola recipe combines rolled oats, almonds, shredded coconut, and dried cherries with brown sugar and pure maple syrup for a naturally sweet, crunchy, and satisfying breakfast or snack option. Baked to perfection at a low temperature, it offers delightful clusters with a perfect balance of chewy and crispy textures.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced or slivered almonds
- 1 cup shredded unsweetened coconut
- 3/4 cup dried cherries
- 1/3 cup brown sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup pure maple syrup
- 1/4 cup oil (such as vegetable or canola oil)
- 1 large egg white
Instructions
- Preheat oven: Preheat your oven to 300°F (150°C) to prepare for baking the granola at a low temperature ensuring even toasting without burning.
- Combine dry ingredients: In a large bowl, stir together the rolled oats, sliced almonds, shredded coconut, dried cherries, brown sugar, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the pure maple syrup and oil together until fully combined to create the liquid binding mixture.
- Coat dry mixture: Pour the liquid mixture into the bowl with the dry ingredients, tossing everything thoroughly to ensure all the oats and nuts are evenly coated.
- Whisk egg white: In a clean bowl, whisk the large egg white for about 30 seconds until frothy and smooth, breaking up any lumps to help with clumping.
- Incorporate egg white: Stir the frothy egg white into the oat mixture to help bind the granola clusters while baking.
- Spread on baking sheet: Line a sheet pan with parchment paper and spread the granola mixture evenly over the surface.
- Bake the granola: Bake in the preheated oven for 40 minutes. For a looser and more evenly toasted granola, stir the mixture gently halfway through baking. For crunchier clusters, leave it undisturbed for the full 40 minutes.
- Cool and serve: Allow the granola to cool completely on the baking sheet, then break it into clusters and enjoy as a breakfast topping, snack, or with yogurt.
Notes
- You can substitute the oil with melted coconut oil for a different flavor profile.
- Adjust sweetness by varying the amount of brown sugar and maple syrup according to your preference.
- Store granola in an airtight container at room temperature for up to two weeks.
- Feel free to add other nuts or seeds like pecans, walnuts, or pumpkin seeds for extra texture and nutrition.
- If you prefer a nut-free version, omit almonds and substitute with extra coconut or seeds.
