Crunchy vanilla crumbles make this cherry almond granola extra special.
They’re not hard to make and they add a salty-sweet crunch to every bite.
Time to up your breakfast game!
Summer Miller
Granola is a morning staple for my family.
It graces our smoothie bowls and tops our yogurt cups.
We even eat it by the bowlful, drenched in milk.
Summer Miller
Over the years, Ive sampled plenty of store-bought and homemade varieties.
Combine all of that with chewy and not-too-sweet cherries, and its a morning meal made in heaven.
She uses them as topping for cakes and other sweet creations.
Summer Miller
These crumbles are an uncommon addition to granola, but one worth investing the time to make.
They add a layer of crunchy texture without the chewy nature of oats.
Visually, the lightly colored crumbles brighten the otherwise brown color of the granola.
Summer Miller
Once you make them, youll want to add them to everything.
The granola still tastes great without them.
It will keep for a month or more without them.
Summer Miller
The original recipe is inher cookbook.
If using vanilla bean add the scraped seeds to the dry ingredients.
If using vanilla extract add it to the melted butter.
It will look like sandy gravel.
Your largest pieces should be no larger than the size of a pea.
Cool completely on the cookie sheet.
Store in an airtight container for up to one week, or cool and use stir into granola.
Combine oil, syrup, sugar, extracts, cinnamon, and salt in a medium sized bowl.
Stir in oats and almonds making sure they are well coated.
(Reserve the dried cherries for adding later.)
Spread mixture evenly onto a parchment-lined baking sheet.
Bake in the oven for 10 min.
Stir and bake for 10 more minutes.
Stir and bake for 5 to 7 minutes more.
The granola should be dry and golden.
Serve over your favorite yogurt with sliced bananas and a drizzle of honey.
