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Cherry-almond-coconut granola

Time 1 hour
Yields Makes about 6 cups
Cherry-almond-coconut granola
1

Heat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle the coconut in a single layer on the parchment paper and toast just until some of the edges of the coconut begin to color but the coconut is still mostly white, 3 to 7 minutes (timing will vary depending on how finely the coconut is shredded). Remove and set aside to cool (leave the parchment paper on the baking sheet).

2

Meanwhile, melt the butter in a large pot over low heat. Stir in the honey, vanilla and salt, then stir in the oats, almonds and sesame seeds. Add the brown sugar and stir gently until everything is completely combined. Transfer the granola to the parchment-lined baking sheet, breaking up any clumps so the granola is spread out in a single layer.

3

Toast the granola, stirring every 15 to 20 minutes, until the mixture is golden brown, about 40 to 60 minutes. Remove the tray and set aside to cool, then transfer the granola to a large bowl. Add the toasted coconut and cherries, stirring well to combine.

This granola is not as sweet as you might be used to. It would be nice sprinkled over vanilla ice cream for dessert, or over Greek yogurt for an afternoon snack.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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