I am still smitten…
with dried cherries.
I just can’t help it.
They are perfectly tart and sweet at the same time. Never tough and dried out like crinkly raisins. Plump and chewy and delicious in just about everything.
I knew exactly what I wanted to make. Since I’ve been elbow deep in grain recipes the past few months, I decided to do a different spin on a recipe that will be in my book.
I’ll be honest.
Chia seeds weirded me out a little bit the first time I used them. They turn into chia seed jelly if they get wet. That’s not exactly normal. But, they are awesome to use to thicken up recipes, add some texture to oatmeal, and make your smoothies a little more luscious.
The best part about chia seeds is that you can add them to just about anything, just like my dried cherries.
And bonus! Chia seeds are super healthy. They’re full of omega-3 fatty acids, fiber, and protein.
When you toss them into your favorite granola recipe, they add a little crunch, some extra texture, and a punch of healthy benefits to your morning bowl or afternoon snack.
Makes: About 4.5 cups granola
- 1 cup old fashioned oats
- 1 cup buckwheat groats
- ½ cup quinoa, uncooked
- 1/3 cup chia seeds
- 1 cup sliced almonds
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp vanilla extract
- ¼ cup maple syrup
- ¼ cup neutral oil (safflower, coconut, or canola work well)
- 1 cup dried tart cherries
- Preheat oven to 225 degrees.
- Place the oats, buckwheat groats, quinoa, chia seeds, almonds, cinnamon, and salt in a large bowl
- and toss together.
- Pour the vanilla, maple syrup, and oil over the granola mixture and stir to combine, making sure
- that the oil and maple syrup has coated everything.
- Spread the granola onto a parchment-paper lined baking sheet and bake at 225 for 60-90 minutes
- until the granola is toasted and crunchy.
- Remove from the oven and cool for 10 minutes.
- Break apart and toss together with the dried cherries before serving.