Coconut Sour-Cherry Granola

So yummy. I used slivered almonds instead of pistachios and salted pepita so I reduced the added salt. Definitely a home run. Feel free to adjust I only had sugared coconut and used that as well went easier in brown sugar.

My husband eats this granola 4 times a week with yoghurt and we can’t find a better substitute in the stores. It’s so good. I can’t find unsalted shelled pistachios, so I use salted and cut the salt down to 2 teaspoons. I also put the bits in the blender for a few seconds to break them up a bit. Otherwise, I follow this recipe and it’s delicious.

I divide the batch up into about 5 portions, vacuum seal and freeze, and have had no issues with freshness.

We love this granola. I do cut the salt to 1 teaspoon. And, I add whatever dried fruit I have. Sometimes whole almonds. Sometimes raw cocao nibs. Different combination each time I make it. Very versatile!

This would have been a GREAT recipe but good god, the salt! This was the first time that I ever made granola and so I wanted to follow it as written, but it felt like it should have had a tsp of salt (or less rather than a TBSB. I love the way the maple syrup and olive oil work together, but next time it will be with much less salt.

This is the second granola recipe I tried….super!! Customized to what I had on hand…sunflower seeds and flaxseeds instead of pumpkin seeds, chopped pecans and sliced almonds instead of pistachios, and a combination of sour cherries, dried blueberries, and dried cranberries. I cut back to 1 tsp. of salt, and added 1 tsp. vanilla and about 1/2 tsp. ground cinnamon. Now my only dilemma…..share this or keep it all to myself?? Sharing it for sure!!!

This recipe was really easy!!! It is great to serve for a brunch with vanilla yogurt instead of fresh fruit. I then gave it away as a parting gifts from a brunch we had. Everyone loved it.

So wonderful!! So much more flavor and crispness than bagged granola. Very easy to make. The change I made to the recipe was to omit the salt completely and I used roasted/salted pistachios because I couldn’t find raw ones anywhere. I think it was a perfect balance; more salt would have been overkill.

I only wanted to make this b/c it looked so cute in the mason jar, but WOW, it’s addicting!! I’m with everyone else on the salt – I probably used 2tsp and mixed my second batch in with it (that I didn’t add salt to b/c the first batch was too much. I couldn’t imagine a TBLS, as the little that I used was plenty. I made it for my son’s teachers and brought some to work – it didn’t last long! So tasty!!

I have made this granola twice now and both times I followed the recipe exactly. The recipe is meant to have a whole Tbs of salt to play off the sweetness of the sugar and maple syrup as well as the tart cherries. It’s the perfect combination!

I made this yesterday. It came out just like the garnola they give out at Eleven Madison Park.
Here are the adjustments I made – I used only 1/4 tsp of salt and I baked it for about 35 min., to make it more crunchy and also darker in color.
My DH who eats yogurt and garnola everyday for b’fast LOVED it.