Cherry and Coconut Granola with YogurtTara Donne, food styling by Diana Yen
DO AHEAD:
Granola can be made 1 week ahead and stored in an airtight container at room temperature.
Recipe information
Total Time
35 Minutes
Yield
Makes 6 to 8 servings
Ingredients
3 cups rolled oats
1 cup chopped almonds
3/4 cup unsweetened flaked coconut
1/4 cup sesame seeds
1/2 cup dried cherries, chopped
6 tablespoons coconut oil, melted
3 tablespoons honey
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 quart plain yogurt, for serving
Preparation
Step 1
Preheat oven to 350°F.
Step 2
In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
Step 3
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.
Step 4
Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
Step 5
Serve granola with yogurt and fruit, if desired.
Recipe notes
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