This is currently my favorite granola recipe!* I add it to smoothie bowls, milk or plain yogurt, or even just munch on it by itself for a snack.
3 cups rolled oats
1 cup sliced almonds
1/2 cup cacao nibs
1/4 cup coconut oil
1/4 cup maple syrup
3 tbsp vanilla syrup (optional)
2 1/2 tbsp flaxseed meal
1 tbsp cinnamon (ceylon, if possible)
1 tsp salt
1 cup dried cherries
1/2 cup chocolate chips (optional)
Preheat oven to 250 F. In one mixing bowl, combine oats, almonds and cacao nibs. In another mixing bowl, combine coconut oil, maple syrup, vanilla syrup, flaxseed meal and salt. Pour the wet mixture over the dry oats and nuts, and then toss until evenly coated.
On a cookie sheet, spread the granola evenly (I use parchment paper over the cookie sheet to keep the granola from sticking to the sheet but it isn’t necessary). Sprinkle cinnamon over the granola.
Place the granola into the oven for 1.25 hours, stirring every 15 minutes to make sure it toasts evenly, then remove. Once it cools, put it in an airtight storage container and then add the cherries and chocolate chips. After fitting the lid on the storage container, you can shake it to mix the cherries and chocolate chips into the granola. This mix should be good for up to two weeks depending on your climate.
*I use Alton Brown’s wet/dry ratio as well as baking time and temperature from his recipe on the Food Network website.