You don’t have to spend a fortune on those little bags of artisanal granola you find at the market – it’s incredibly easy to make at home and customize to your liking! When I was in Telluride last month, the hotel baked a fresh batch of chia seed-speckled granola every morning that was impossible to resist. I came home determined to (a) make my own version, and (b) buy a home there. I think my husband is relieved I’m focusing on the granola.
Maple Chia Cherry Granola
makes approximately 9 cups
- 4 cups old-fashioned rolled oats (not instant)
- 1 1/2 cups unsweetened coconut flakes
- 1/2 cup chia seeds
- 1 cup almonds*
- 1 cup shelled pistachios*
- 1 cup pecan halves*
- 1 cup maple syrup
- 1/2 cup + 2 tablespoons canola or safflower oil
- 1 tablespoon cinnamon
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 teaspoons fleur de sel or kosher salt, divided
- 1 1/2 cups dried cherries**
Preheat oven to 325 degrees.
- Place oats, coconut flakes, chia seeds, and 1 1/2 teaspoons salt in a large bowl. Roughly chop almonds, pistachios, and pecan halves and add to the bowl. Stir to combine.
- In a small bowl, whisk together the maple syrup, oil, cinnamon, almond extract, and vanilla extract. Pour over the oat mixture and stir until thoroughly combined.
- Spread mixture evenly on a large, parchment lined baking sheet. Bake for 40-45 minutes until mixture is light golden, stirring every 10 minutes during baking time.
- Remove granola from oven and sprinkle with remaining 1/2 teaspoon fleur de sel or kosher salt. Allow to cool.
- Stir gently, allowing some chunks to remain. Add the dried cherries and stir to combine.
*Feel free to substitute with any variety of nuts. It’s a great way to use up those odds and ends in your freezer or pantry!
**I add the cherries at the end because I find them to be too tough if they are baked. This also allows me to set aside a little granola before they are added for the non-dried-fruit-granola fans in the house.
the aesthete and the dilettante 