Cherry Almond Granola

Cherry almond granola

dried cherries

I took a poll a few weeks (months?) back on Facebook, asking what granola flavor I should delve into next.

The overwhelming majority was for cherry chocolate granola. Which is great, except for the fact that I can’t keep chocolate anything in my house for too long. I tend to eat it. On it’s own. With minimal recollection or remorse. A trait I most likely inherited from my grandmother.

I also find it a bit odd to have chocolate for breakfast.

Cherry Almond Granola

So, I did the next best thing: cherry and almond granola.

This would help to satisfy that sweet craving with the dried cherries, but also fill me up with a bit of protein to keep me from being ravenously hungry immediately after eating it.

Cherry almond granola

And eat it, I did. But not for breakfast with almond milk like I have for every other batch of granola.

Nope. We devoured this batch in snack form, while watching back to back (to back) episodes of Castle and snuggling on the couch. Which was a tad surprising, considering The Hubster finds cherries to be vile.

Cherry almond granola

Today’s takeaways:

  • I can’t do chocolate for breakfast.
  • I heart Castle.
  • Cherry almond granola is a delightful snack that even crazy people who don’t like cherries will enjoy.

And with that, I encourage you to go make the granola and fire up the DVR so that you can enjoy a little back-to-back Castle action and snuggling.

Cherry almond granola

dried cherries

Cherry Almond Granola

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6
Author Emily Levenson |


  • 3 cups rolled oats*
  • 3 tbs ground flax meal
  • 3/4 cup raw almond slivers
  • 1 1/2 cup dried cherries
  • 1 tbs chia seeds
  • 1 tsp salt
  • 1/4 cup maple syrup
  • 2 tbs honey
  • 1 tsp vanilla extract
  • 1/4 cup canola oil


  1. Preheat oven to 350F.
  2. Combine oats, flax meal, almonds, cherries, chia seeds, and salt in a large mixing bowl. Stir to combine and set aside.
  3. In a small bowl, combine canola oil, maple syrup, honey, and vanilla extract. Whisk to combine.
  4. Pour wet mixture into dry mixture. Stir until everything is evenly coated.
  5. Transfer to a baking sheet lined with parchment paper and spread so granola is about 1/2 inch thick.
  6. Bake for 20-25 minutes, or until golden brown.
  7. Remove from oven and let cool completely.
  8. Break apart and store in an airtight container.
  9. Serve plain, with your favorite milk (nut, cow), or yogurt (regular or dairy-free).

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Egg Free, and Corn Free.

*Recipe is Wheat and Gluten Free when using Certified Gluten Free Oats.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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