Cherry Pecan Granola

Cherry Almond Granola with Fresh Vanilla Yogurt and Raspberries

After eating Mary’s Wild Oats at Zingerman’s Roadhouse in Ann Arbor a number of times I was on a quest to recreate it at home. At $7.50 a pop it’s not cheap to eat granola at their restaurant, but it’s made from inexpensive and easy-to-find ingredients so I figured I could make a similar version myself. I searched the web, but Zingerman’s has not yet parted with their recipe, although their description on the website gave me a enough clues of what ingredients to look for when comparing other recipes. Oats, of course, honey, butter, dried cranberries and whole almonds.

Homemade Granola

Of course, the beauty of making your own granola is that you can adapt it to your tastes, which is what I’ve done here. You can easily change out the choice of nuts, sweeteners and dried fruits to your own favorites. I found a good base recipe on CDKitchen’s website and adapted that to include my favorites. I’ve experimented enough times that my current favorite recipe combo is the recipe below. It includes, pecans, dried cherries, cinnamon and honey. Shhh… but I’d argue that my version is even better than the recipe I was first out to find.

I purchased a yogurt maker a number of months ago, so in addition to making my own granola each week I also make a batch of fresh vanilla yogurt. I also pick up fresh berries or bananas and consistently eat the combination for breakfast every morning. It keeps me full until my workday lunch at noon and I never get bored with it. This past week I made a version with pistachios and maple syrup, also tasty! So, feel free to try different variations until you find the perfect one for you!

Cherry Pecan Granola

Adapted from cdkitchen

  • 4 cups old-fashioned oats
  • 1 cup pecan halves
  • 1/2 cup light brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 cup canola oil
  • 1/4 cup honey (or other sweetener)
  • 1 tsp. vanilla
  • 1 1/2 cup dried tart cherries

 

Preheat the oven to 300 degrees F.

Mix oats, pecans, brown sugar, salt and cinnamon in a large bowl. In a separate small bowl combine oil and honey; you do not need to stir. Microwave for 60 seconds then pour over oats mixture.

Stir oil mixture into oats until it is completely incorporated into the oats mixture. It will still look a little dry. Spread on a large baking sheet covered with parchment paper.

Bake for 40 minutes, stirring carefully every 10 minutes. Let granola cool completely then add to a large Ziploc or other storage container. Mix in dried cherries. Store at room temperature for up to one week.

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