- 2 c. thick rolled or old fashioned oats oats (not instant)
- 2 c. puffed rice cereal
- 1/3 c. pure maple syrup
- 3 tbsp. vegetable oil or coconut oil (liquid)
- 1 tsp. vanilla
- 1 tsp. cinnamon
- pinch of salt
- handful of dried cherries
- handful of hazelnuts, papery skins removed
- handful of unsweetened coconut flakes
- Preheat your oven to 300 F. Line a baking sheet with parchment paper.
- In a large bowl combine the oats, puffed rice cereal, cinnamon, and salt.
- In another bowl combine the maple syrup, oil, and vanilla.
- Combine the 2 bowls together and mix well.
- Spread out the mixture evenly, in one layer, onto the baking sheet. Use a rubber spatula to guide you.
- Bake in the oven stirring about every 10 minutes or so to keep it from burning.
- Remove the papery skins from the hazelnuts and give them a rough chop.
- After about 30 minutes, add the cherries, hazelnuts, and unsweetened coconut flakes. If you add them earlier, they will burn.
- Bake for an additional 10-15 minutes. When your granola sounds ‘crispy’ it’s done.
- Remove from the oven and let is rest for about 15 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up.
- When completely cool, store your granola in an airtight container or in a Zip loc bag in the freezer.
- Enjoy with milk or with Greek yogurt and extra maple syrup if desired.
* It is best to use the unsweetened coconut for this recipe. If you cannot find flakes, you can substitute with unsweetened coconut shreds.
* Granola will last in an airtight container for about 2 weeks, and in the freezer for about 6 months.