Walnut Cherry Chia Granola

Since I already gave you guys the low down this week during Friday Favorites, I’m gonna keep this one short and sweet. I can only whine about my cold so many times before you’re like, “okay, we get it”.

I like granola, but you guys already knew that. I also like how easy it is, and you can read more about that here and here. I also think walnuts are super underrated – hence, they are the star of this granola show. Pecans have pie, cashews are delicious, and almonds are in just about everything else. What about all those neglected walnuts, though?

 

Just a few things you need to note while you’re on your granola baking spree. There is such a thing as too much liquid. You can substitute by volume for either coconut oil or maple syrup but do not add more. You’ll end up with a sloppy, half burnt mess. Second, you have to watch your granola very carefully around the 25-30 minute mark. The granola is done as soon as it starts to brown, and it can easily burn shortly after. Lastly, this granola stays fresh for quite a while, as long as it’s in an airtight container. I recommend two weeks, but I won’t deny that my batches have lasted into the three week mark. I like to store it in several smaller jars to minimize the exposure to air in order to keep it fresher for longer.

Enjoy!

 

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Walnut Cherry Chia Granola

Servings: about 4 cups granola

Time: 45 minutes

 

Ingredients:

• 3 cups rolled oats
• 1 cup walnut halves, chopped
• 1 cup dried cherries
• 2 TBSP chia seeds
• 2 TBSP flax seeds
• 1 TBSP cinnamon
• 1 TBSP nutmeg (optional)
• 1 TBSP vanilla extract
• 1/4 cup melted coconut oil
• 1/2 cup maple syrup (agave also works as a substitute)

 

Directions:

1. Preheat oven to 375 deg F. Place dry ingredients in a large bowl and mix evenly. Add melted coconut oil, maple syrup, and vanilla extract to dry mixture. Mix thoroughly.
2. Place raw granola on a baking sheet lined with parchment paper or silicone sheets and spread evenly.
3. Place baking sheet in the oven for 15 minutes. Remove after 15 minutes and mix granola with a wooden spoon. Don’t skip this step otherwise your granola won’t bake evenly. Bake for an additional 15 minutes or until the granola starts to brown.
4. Let cool for 30-45 minutes. Enjoy over yogurt, fruit, ice cream, or with milk. Store in an air tight container for up to 2 weeks.