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Cherry, Almond and Cinnamon Granola




Source of Recipe


Ina Garten on Food Network


Recipe Introduction


This was really good granola but needed a little “fixing”. For one thing, I think you could (should) double the cinnamon. Also, the recipe calls for just mixing everything together and spreading on the baking sheet and baking for 25-30 minutes. Over the last few years, I’ve read and heard that holding back the coconut, nuts, and dried fruit is a better idea – otherwise there is a tendency for them to overcook. So, my directions reflect that. I made yogurt parfaits with this granola and also ate it with milk as cereal. This is not a clumpy granola.


Recipe Link: https://www.foodnetwork.com/recipes/ina-garten/cherry-almond-and-cinnamon-granola-recipe-1916783

List of Ingredients




4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon


Recipe



Heat oven to 350F.

Place the oats in a large bowl. Add the vegetable oil and honey and stir to completely mix. Spread on a baking sheet (I lined with non-stick foil) and bake for 12 minutes.

Meanwhile mix together the coconut, almonds, and cherries in a bowl. Add the cinnamon and stir well. After the 12 minutes, remove the oats from the oven and add them to the coconut mixture. Toss to mix completely. Spread back onto the baking sheet and return to the oven for an additional 15-20 minutes. The granola should be browned and crisp, but not too dark – you don’t want the coconut and almonds to burn.

Take out of the oven and cool, stirring occasionally. Store in an airtight container for up to a month.