Cherry granola with macadamia nuts is a delightful blend of tart cherries and classic granola crunch for a breakfast recipe that can be eaten on its own or paired with yogurt.
Granola is something that I think most of us tend to think we can’t really make at home. But it’s a simple process to make and is really fun to try new combinations and flavors.
It’s also really fun to have your kids help make granola. They will especially love to help chop and stir the granola before it goes in the oven.
Make a game and see who can come up with the most creative way to use the granola!
Ingredients you need:
- rolled oats
- shredded coconut
- macadamia nuts
- dried cherries
- vanilla extract
- coconut oil
- honey
Substitutions
- You can swap any nut for the macadamia nuts.
- If tart dried cherries are not your thing, swap them out for your favorite dried fruit
- For a stronger coconut flavor, you can swap the vanilla extract for coconut extract
- I used the coconut oil for more coconut flavor but you can use any oil like canola oil instead.
How To Make Cherry Granola with Macadamia Nuts:
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Preheat oven to 325 degrees F.
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In a large bowl, stir together the oats, macadamia nuts, and coconut.
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In a medium bowl, whisk together the vanilla extract, coconut oil, and honey.
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Pour mixture over the oats and nuts. Using two spatulas stir and “chop” the oat mixture until they are well coated.
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Spread the granola out in a greased rimmed cookie sheet, or 2 if you need.
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Press the granola down and bake for 15 minutes.
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Gently stir the granola and bake for another 10-15 minutes, check to make sure that the macadamia nuts are browning but not burning.
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Remove pan from oven and allow to cool completely, about an hour. Break apart and add the cherries. Stir to mix well.
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Store in an airtight container. The granola will keep for about a week.
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Tips and Tricks
- Measure the coconut oil in your measuring cup first and then measure your honey. This will make it easier for the honey to come out of the measuring cup.
How to make granola in the slow cooker:
- Spray a slow cooker with cooking oil.
- Add all ingredients but the dried cherries to the slow cooker. Combine well following the same steps as above.
- Cook on high for 2 to 2.5 hours stirring every 30 minutes.
- If you like extra crispy granola, leave the slow cooker lid slightly askew or tuck a folded piece a paper to keep it vented.
- Spread onto cookie sheets to allow to cool.
- Store in an airtight container for up to a week.
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If you like this recipe you might also like:
- Cinnamon Blueberry Granola
- Tropical Granola
- Slow Cooker Cherry Coconut Steel Cut Oatmeal
- Slow Cooker Orange Pineapple Oatmeal
Cherry Granola with Macadamia Nuts
Servings: 6 cups
Calories: 681kcal
Ingredients
- 4 cups rolled oats
- 1 cup shredded coconut
- 1 cup chopped macadamia nuts
- 3/4 cup dried cherries
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/2 cup honey
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, stir together the oats, macadamia nuts, and coconut.
- In a medium bowl, whisk together the vanilla extract, coconut oil, and honey.
- Pour mixture over the oats and nuts. Using two spatulas stir and "chop" the oat mixture until they are well coated.
- Spread the granola out in a greased rimmed cookie sheet, or 2 if you need.
- Press the granola down and bake for 15 minutes.
- Gently stir the granola and bake for another 10-15 minutes, check to make sure that the macadamia nuts are browning but not burning.
- Remove pan from oven and allow to cool completely, about an hour. Break apart and add the cherries. Stir to mix well. Store in an airtight container.
Notes
Other fruits can easily be added to or swapped out for the dried cherries. The same is true of the nuts as well.
Store this in an air tight container for up to a week.
Nutrition
Calories: 681kcal | Carbohydrates: 81g | Protein: 10g | Fat: 38g | Saturated Fat: 18g | Sodium: 47mg | Potassium: 343mg | Fiber: 10g | Sugar: 39g | Vitamin A: 540IU | Vitamin C: 0.4mg | Calcium: 65mg | Iron: 3.8mg
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We love granola and this one sounds fantastic!