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Cherry Almond Granola
Serving Size 1/4 c.
2 1/2 c. rolled oats
1/3 c. roasted, unsalted pumpkin seeds
1/3 c. roasted, unsalted sunflower seeds
1/3 c. slivered almonds
1/2 tsp. coarse salt
2 tbs. coconut oil
1/2 c. maple syrup
1/2 c. tart cherry juice
1 1/2 tsp. ground cinnamon
1 c. dried cherries
Preheat oven to 325°. Line a baking sheet with parchment paper.
In a medium bowl, combine oats, pumpkin seeds, sunflower seeds, almonds and salt.
In a small saucepan, combine coconut oil, maple syrup, cherry juice and cinnamon. Heat over medium-low heat until coconut oil melts and ingredients are evenly mixed.
Pour the wet ingredients over the dry and mix well, making sure everything in evenly coated. Spread into parchment lined pan in an even layer and bake for 20 minutes.
Remove pan from oven. Toss in dried cherries and mix gently. Return the pan to the oven for 10 more minutes.
Allow granola to cool completely. Store in an airtight container for up to 1 week.
Variation: For a Chocolate Cherry Granola: Add 2 tbs. cocoa powder to dry ingredients. Then add in chocolate chips and raw cacao nibs at the same time you add in the dried fruit!
Recipe courtesy of Appetites For Life: http://www.appetitesforlife.com