You will love this light, crunchy cherry almond granola with dried cherries, yogurt-covered raisins and slivered almonds — perfect with yogurt.
*Please note* this post was originally published in 2017. The recipe remains the same; the text has been updated.
Granola is one of my favorite snacks any time of day. It’s delicious stirred into yogurt with fresh berries but also fantastic on its own. While I love a chocolate-studded granola, sometimes I want something fruit-forward and a little lighter. That’s where this cherry almond granola comes in.
Dried cherries add a bright, slightly tart contrast to the sweet granola. I usually buy them in bulk, but they’re widely available at supermarkets and bulk stores. Yogurt-covered raisins are a sweet, creamy addition that pair beautifully with the toasted slivered almonds. If you prefer, swap in plain raisins or chocolate chips for a different twist.
How do you make cherry granola?
This granola combines oats, slivered almonds and pepitas for texture and nutty flavor. A drizzle of melted coconut oil mixed with agave syrup (or honey) binds the mixture and helps it toast evenly in the oven. A touch of almond extract enhances the nutty profile and complements the cherries.
To make it, mix the dry ingredients in a bowl, whisk melted coconut oil with the sweetener and extracts, then toss the wet mixture with the dry. Spread the mixture in an even layer on a rimmed baking sheet and bake, stirring occasionally so it toasts uniformly. Once the granola has cooled, fold in the dried cherries and yogurt-covered raisins so they stay intact and don’t melt.
How long does it take to make cherry almond granola?
This recipe takes about an hour from start to finish, including baking and cooling. The granola bakes about 45–50 minutes; stir every 15–20 minutes to ensure even browning. It will look a bit soft when you remove it from the oven but will crisp up as it cools. Only add the yogurt-covered raisins after the granola has cooled to prevent melting.
The granola stores well in an airtight container at room temperature for up to a month.
If you’re heading out for a holiday weekend or a road trip, this granola makes a convenient, tasty snack to bring along.
Happy snacking!
Some favorite granola variations:
- Peanut butter granola
- Coconut pecan granola
- Cranberry pecan granola
Cherry Almond Granola
5 from 1 review
- Author: Katherine
- Total Time: 60 minutes
- Yield: 3 cups
Description
Light and crunchy cherry almond granola with dried cherries, yogurt-covered raisins and slivered almonds — ideal for yogurt, smoothie bowls, or snacking straight from the jar.
Ingredients
- 3 cups old-fashioned oats
- 3/4 cup slivered almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1 tsp cinnamon
- 1/2 cup coconut oil, melted
- 1/2 cup agave syrup or honey
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup dried cherries
- 1/4 cup yogurt-covered raisins
Instructions
- Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, slivered almonds, pepitas and cinnamon.
- In a smaller bowl, whisk together the melted coconut oil and agave syrup (or honey). Stir in the almond and vanilla extracts.
- Pour the syrup mixture over the dry ingredients and stir with a spatula to coat everything evenly. Spread the granola in an even layer on the prepared baking sheet.
- Bake for 45–50 minutes, stirring every 15–20 minutes to ensure even toasting. The granola will be slightly soft when removed but will crisp as it cools.
- Let the granola cool for about 10 minutes, then fold in the dried cherries and yogurt-covered raisins. Once completely cool, store in an airtight container.
Granola keeps for up to one month stored in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: breakfast
- Method: oven bake
- Cuisine: American