On Labor Day I thought about making pancakes or French toast for breakfast, and then I decided to make granola instead. Pancakes and French toast are all about immediate gratification, which I’m a big fan of, but homemade granola is the gift that keeps on giving.
I usually cave and buy granola pre-made, but there’s something special about making it at home. You get to play around with flavor and texture combos, and you also get to control the amount of sugar that goes into it. Some granola is way too sweet, so I like having the option of adding just the right amount of sweetener.
You can play around with the dried fruit and nuts that you include in my recipe, but I think a good standard granola recipe always includes three basics: nuts, dried fruit, and of course, oats. You can leave out the coconut if you’re not a fan, but I like how it pairs with the cherries and cacao nibs in this recipe.
I don’t always like eating yogurt every morning for breakfast, but since I’ve made this granola, I’ve had yogurt bowls for three days straight. The granola lasts for a month in an airtight container, so I see many more yogurt bowls in my future.
If you want to see me making the granola step by step, visit my Instagram page.
Here’s a song to get you started on your homemade granola journey.
Cherry Coconut Granola with Cacao Nibs
260 g rolled oats
225 g combined coconut flakes, chia seeds and sliced almonds
115 g apple juice
115 g maple syrup
55 g melted coconut oil
1 Tbsp vanilla extract
1 tsp flaky sea salt
1/2 tsp ground cinnamon
170 g dried cherries
cacao nibs to taste
First, combine the rolled oats with the mixed coconut flakes, chia seeds, and sliced almonds in a large bowl. In another bowl, whisk the apple juice, maple syrup, melted coconut oil, vanilla extract, sea salt, and cinnamon until smooth. Pour the wet ingredients on the dry and toss with a spatula to combine. Spread onto a prepared baking sheet so it’s in one even layer.
Preheat the oven to 350 degrees F. Bake the granola for about 45-50 minutes, tossing every 15 minutes, until it’s evenly browned. Remove it from the oven, let it cool completely on the baking sheet, then toss in the dried cherries and cacao nibs. Store in an airtight container for a month. Enjoy!