Summer is the one time of the year that I get super excited and obsessed with every fresh and colorful ingredient that I can get my hands on. It goes without saying that cherries are never spared, they get devoured in this house and sometimes they don’t make it home from the market.
Granola is one of those things, I refuse to waste money on. For one, it is really easy to make and the ingredients are cheap, and secondly, I find the pre-made versions to be a bit too sweet and/or expensive. This granola recipe has a fresh cherry puree that’s cooked into the oats with a heaving dosing of chocolate flavors. This granola is just like a black forest cake but with a tasty dose of toasted sliced almonds. There’s a whole lotta crunch with every chocolatey bite you take combined with a hint of sweet and tart cherry flavor. Maybe I should have called this the “black forest granola” ?
I used a fresh cherry puree to flavor the granola versus actual cherry fruit bits because I wanted the cherry flavors to be absorbed by the oatmeal and coat every bit. I’ve used ghee here but you can also substitute coconut oil in the same amount. I’ve made it both ways and it works great, ghee gives it a much more aromatic and nutty flavor.
cherry + chocolate granola
yields: about 3 cups
2 cups (6 3/4 ounces) old-fashioned rolled oats
2 tablespoons ghee (or coconut oil) + 1 tablespoon to grease the baking pan
1 cup (2 3/4 ounces) raw sliced almonds
1/4 cup (1 1/8 ounces) cacao nibs
1/2 cup (2 1/2 ounces) semi sweet chocolate chips
1 tablespoon unsweetened cocoa powder
1/4 teaspoon kosher sea salt
1 cup pureed sweet red cherries, fresh (simply puree 2 cups of sweet red cherries and use as needed)
1. Place a wire rack in the middle of the oven and preheat to 250F. In the mean time, toast the oats in medium saucepan with a thick bottom on a medium-high flame. Cook with constant stirring until the oats begin to brown. This will take about 4-5 minutes. Reduce the flame to low and stir in the 3 tablespoons of coconut oil, cook for 1 minute. Remove the saucepan from the stove.
2. Add the almonds, cacao nibs, chocolate chips, cocoa powder, sea salt and cherry puree to the toasted oats.
3. Pour the oat mixture onto a baking pan that’s been lightly greased with the remaining tablespoon of coconut oil. Spread the mixture in a flat layer with a silicone spatula and bake for about 45-50 minutes. Check occasionally during baking to make sure the granola does not burn. Once the granola is cooked, remove the pan from the oven and allow to cool to room temperature. Store in an airtight container (I store mine in the refrigerator, it stays fresh for a longer time).