Homemade Cherry Almond Granola

One of my favorite go-to healthy options is granola. It is full of fiber, protein, healthy carbs and it’s deliciously filling. A few years ago I was in search of an alternative to store bought granola (which is usually full of preservatives and sugar), and came across this gem of a recipe.

Reasons Why I Love This Recipe: 

  • It makes a lot. 9 cups to be exact. Usually enough to last me about two weeks. Most granola recipes are a tad labor intensive on the prep end, but this one is worth the tedious almond chopping…
  • It’s full of protein. I’m always on the hunt for meatless protein sources for post-workout meals and I think this is my favorite. It is the perfect combination of quick carbs and protein (containing about 25-35 grams in one bowl). With that being said, it also makes for a filling breakfast.
  • It’s easy. Who doesn’t like easy? Total time, with prep included, is about 40 minutes on a high end. Once it’s cool enough to store, I usually divide portions up into containers for grab-and-go throughout the week. It’s also ideal for things like road tripping or hiking because it’s just as yummy dry as it is with milk or yogurt.





4C Rolled Oats (NOT quick cooking)

3/4C Raw Pumpkin Seeds

3/4C Raw Unsalted Sunflower Seeds

1C Coarsely Chopped Almonds

1/2C What Germ

1/2C Powdered Nonfat Dry Milk

1TBS Ground Cinnamon

2TSP Ground Nutmeg

1/4TSP Ground Cloves

2TSP Pure Vanilla Extract

3/4C Safflower or Canola Oil (I prefer canola)

1/2C Maple Syrup (I usually buy organic, 100% maple syrup)

1/2C Honey (I usually buy organic, raw honey)

1/2C Chopped Dried Cherries

1/2C Chopped Dried Figs

1C Raisins

*** All of the dried fruit can be interchanged with whichever fruit you like.



Preheat oven to 350 degrees.

In a large mixing bowl, combine together the oats, seeds, almonds, wheat germ, dry milk, cinnamon, nutmeg, cloves and vanilla. Set aside.

In a small saucepan, over medium heat, mix together oil, syrup and honey. Stir until warmed.

Pour warmed mixture over dry mixture and toss thoroughly until all ingredients are moisturized.

Spread onto a 9×13 cookie sheet and bake for about 25 minutes. Edges will turn brown.

Remove from oven, cool to room temperature.

Loosen mixture from pan in chunks, put in a mixing bowl with dried fruit and mix thoroughly.

Store in a sealed container or bag.

Combine with milk, yogurt or enjoy by itself!



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