It’s so easy – and so much less expensive – to make your own homemade granola. And today’s Cherry Granola is one of the most delicious I’ve ever had!
Hearty rolled oats, dried cherries, chopped pecans and flaked coconut are tossed with honey, brown sugar, vanilla, and pumpkin pie spice – then baked until golden brown. Once cooled, crumble the Cherry Granola mixture into smaller pieces.
Years ago, back when my husband Jack worked in food service management, his kitchen staff would prepare large breakfast buffets every day for their customers. Part of the breakfast spread included a version of this Cherry Granola recipe – for eating as cereal with milk, sprinkling over yogurt, or just eaten as a snack. This particular recipe was a customer favorite.
I think this Cherry Granola makes a great gift – just pack it up in a decorative, air tight container as we show here. It’s also a great, sweet snack to pack in the kids’ lunchbox as they head off to summer camp for the day.
If dried cherries or pecans aren’t your favorite, feel free to swap in other dried fruits and nuts – just follow the basic recipe and make this granola recipe your own.
And click here to see our AMAZING Grilled Stone Fruit with Mascarpone and Cherry Granola you won’t want to miss!Print
½ cup honey
¼ cup vegetable oil
¼ teaspoon salt
1 teaspoon vanilla extract
3 cups rolled oats, not quick oats
¼ cup brown sugar
1 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg and allspice)
½ cup pecans, coarsely chopped
½ cup flaked coconut (usually in health food aisle or with baked goods)
2 cups dried cherries
Preheat oven to 300 degrees F.
In a small sauce pan, heat honey, oil, salt and vanilla until melted and combined.
In a large bowl toss oats, brown sugar and pumpkin pie spice.
Add the ingredients from the sauce pan and mix to combine.
Spray a sheet pan with pan spray and pour in the mixture and flatten with a spatula.
Bake for 10 minutes then add the pecans. Use a spatula to turn the mixture and incorporate the pecans.
Bake for 20 minutes. (check after 10 minutes to make sure it is not browning too quickly)
Add the coconut, toss again and bake for 10-20 more minutes or until slightly browned and dry.
Add the dry cherries, again using a spatula to toss but do not bake any further
Slightly press the mixture back into the pan and let cool in the pan over a wire rack.
Once cool, use the spatula to break up into small and large pieces and store in a sealed container at room temperature.
Disclosure: This post contains affiliate links.
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