Cinnamon Granola with Almonds, Coconut, and Dried Cherries

5 from 1 vote

Cinnamon Granola with Almonds, Coconut, and Dried Cherries

This simple and delicious cinnamon granola recipe makes a nice big batch and keeps for weeks. Make it as-is or swap in any seeds, nuts, and dried fruits that you like. Toss a handful on top of some Greek yogurt and call it breakfast.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast and Brunch

Cuisine: American

Servings:

Calories: 319kcal

Author: Carolyn Gratzer Cope

Ingredients

4 cups (320 grams) old-fashioned rolled oats
2 cups (195 grams) unsweetened coconut flakes
2 cups (180 grams) sliced almonds
½ cup (120 ml) safflower oil
⅓ cup (80 ml) mild honey
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon fine sea salt
2 cups (240 grams) dried cherries

Instructions

Preheat the oven to 350°F, or 325°F if you have a convection oven. Place two racks as close as possible to the center.
Place the oats, coconut, and almonds into a large mixing bowl and mix well.
Add the oil and honey to the bowl, and mix gently until all ingredients are coated.
Sprinkle in the cinnamon, nutmeg and salt, and mix gently to distribute well.
Divide the mixture between two rimmed baking sheets (half-sheet pans) and bake for about 20 minutes in a regular oven or 15 convection, until golden brown. Swap the position of the baking sheets halfway through cooking. Watch carefully toward the end, since all ovens are different, and it can go from perfect to burned quickly.
When still warm but cool enough to handle, sprinkle half the cherries over each pan. Use your hands to stir them in and break up the granola as much as you like.

Notes

I like to use a standard, mild-flavored honey so it doesn't overpower the other flavors. You can use whatever you like.
Coconut flakes are dried and unsweetened.
Protip: Measure the oil first in a liquid measuring cup and pour it into the bowl. A little bit will remain behind to coat the bottom and sides of the measuring cup. Measure the honey in the same cup. It will pour out much more easily than it would otherwise.
Suggested substitutions: You can play around a lot with nuts, seeds, dried fruits, and more. The key is to keep the total ratios about the same as in the original recipe. Instead of some or all of the almonds, try: pepitas, sunflower seeds, chopped walnuts or pecans, or pistachios. Instead of some of all of the cherries, try: dried cranberries, chopped dried strawberries, dried blueberries, or chopped dried apricots And, hey. A cup of mini dark chocolate chips or chopped dark chocolate isn't the worst idea, either. Just be sure to stir it in after the granola has cooled completely.
Once completely cool, granola will keep well in an airtight container at room temperature for about a month.

I first published this recipe here in 2008, having heavily adapted it from Ina Garten. I've updated the post for clarity, but the recipe remains the same.

Nutrition