Coconut Sour Cherry Granola Recipes

CHOCOLATE-CHERRY-COCONUT GRANOLA BARS

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

CHERRY AND COCONUT GRANOLA WITH YOGURT

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
• In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
• Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
• Serve granola with yogurt and fruit, if desired.

MOM'S COCONUT GRANOLA

Steps:

• Preheat the oven to 400 degrees F.
• Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides of the pan. Spray with nonstick cooking spray.
• Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined.
• Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove the pan from heat and stir in the vanilla.
• Pour the butter mixture over the dry ingredients, stirring with a rubber spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan.
• Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place it on work surface. Crumble the granola into pieces and store in an airtight container for up to 1 week.

CHERRY, ALMOND AND CINNAMON GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

ELEVEN MADISON PARK GRANOLA

Steps:

• Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
• In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
• Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
• Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

COCONUT SOUR CHERRY GRANOLA

Steps:

• Preheat oven to 300. Line cookie sheets with parchment paper. Mix oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, olive oil and maple syrup over low heat until sugar dissolves. Pour over oat mixture and stir till coated evenly. Spread onto baking sheets and bake 20 - 25 min until lightly golden and dry - stirring often. Remove from oven and stir in cherries. Let cool. Store in an airtight container for one week or freeze for up to one month.