I started making my own granola about a year ago and ever since I’ve really enjoyed experimenting and trying different recipes in search of the “perfect” granola. I’ve posted a few recipes on the blog already and they are all nice in their unique ways. Some have used egg whites for extra crispiness (and protein), different fats, nuts, fruits, and usually honey or agave for sweetness. Basically – the world of granola is free and you can use whatever nuts you have in your pantry, or whatever flavour combinations you like.
However, this particular granola is what I would serve if I had a little cafe somewhere. It’s the kind of breakfast item you’d see as a lighter option but it is so lush and so special. The baked cherries really make this a proper treat! This recipe doesn’t make as much granola as other ones you’d find on the blog so if you want to stock up for a couple of weeks double up on the granola ingredients. The roasted cherries I stored in a jar in the fridge and enjoyed with my granola (and porridge) throughout the week. I’d recommend eating them within the week though as they won’t keep for long.
More in Granola & Granola toppers: Tropical Fruit and Nut Granola | Jordan Bourke’s Spelt, help seed and lemon zest granola | Anna Jones’ Easy Clementine Compote
Granola with roasted cherries
Makes about 6 servings | Prep 10 mins + cooling | Cook 30 mins
Easy | Vegan | Dairy and Gluten Free
- 125g porridge oats;
- 50g whole almonds, roughly chopped;
- 2 tbsp mixed seeds;
- 2 tbsp coconut (or sunflower) oil;
- 4 tbsp maple syrup;
- 360g cherries, pitted and halved;
- 1-2 tbsp demerara sugar;
- 1 tsp vanilla extract
Preheat the oven to 180˚C, gas mark 4. Line a baking tray with parchment. In a bowl mix together the oats, almonds and seeds. Heat the coconut oil, maple syrup and 2 tbsp water in a small saucepan. Pour over the oat mixture and stir well. Spread out in an even layer on the prepared tray and bake for 20-25 minutes, stirring from time to time, until golden; set aside to cool.
Meanwhile, toss the cherries, sugar and vanilla with a pinch of salt. Tip onto a baking tray and roast for 25-30 minutes, until tender and some of the inky juices have leaked out. Cool slightly before serving with the granola and Greek yogurt, if liked.
Store the granola and baked cherries in airtight containers for up to a week.
Original recipe from Waitrose Food magazine, issue July 2016, available online here.