Coconut-Cardamom Granola with Tart Cherries

January 9, 2015


While I haven’t made any new year resolutions involving my diet I have felt compelled to eat things that are not made entirely of butter and sugar. The past few months have been indulgent, to say the least. Homemade granola is one of my favorite breakfasts, it is so easy to make a large batch to have on hand for something quick and healthy in the morning.

This version is lightly scented with cardamom and studded with bright, tart dried cherries. This recipe includes an egg white (to help create the clumps) but could easily be omitted to make the recipe vegan. I kept the sugar level really low but it can be increased if you have a sweet tooth. I like mine with some freshly made cashew milk or plain yogurt drizzled with honey. If you have never made granola you have to try it – so easy and nothing like the stuff you buy in the store!


Makes About 8 Cups

4 cups old-fashioned rolled oats

1 cup dried shredded coconut

1.5 cups raw almonds

1 teaspoon ground cardamom

1/2 teaspoon kosher salt

1/3 cup coconut oil

1/3 cup maple syrup

1 egg white

1 tablespoon vanilla paste

1 heaping cup dried cherries

Preheat the oven to 300 degrees. In a large mixing bowl combine the oats, shredded coconut, almonds, cardamom and salt. Add the coconut oil (heat it over the stovetop or in microwave to liquify) and maple syrup. Lightly beat the egg white with the vanilla, add to the oats and mix well to combine.

Line a baking sheet with parchment paper and spread the oat mixture on the pan. Bake for 45-55 minutes, turning once with a spatula halfway through. The granola is done when it’s a beautiful golden brown color. Let cool and then break up the clumps to your liking and sprinkle in the cherries. Store up to two weeks in an airtight container.



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