We would like to thank the following people for their help with this recipe:
- Chef Lisa at Stoneridge Orchards for promptly answering our questions about serving size and cooking the recipe overnight.
- Mrs. Vashaw at Concord High School for the use of the cooking room, answering our questions, and sharing her supplies with us.
- Ms. Lundin at the Diploma Academy for shopping for ingredients and supplies, and supporting us on this project.
Dried Cherry Coconut Granola
According to Chef Lisa at Stoneridge Orchards, all the ingredients total 11 cups, it shrinks a bit from cooking so you will be left with around 10 cups of granola. Commercial granola bags consider 1/3 cup serving for a snack, or 1/2 cup serving in a bowl with milk or yogurt as a meal.
- 4 cups rolled oats
- 1-1/2 cups slivered almonds
- 1 cup sunflower seeds
- 1 cup toasted coconut chips
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3/4 cups honey or maple syrup
- 1/2 cup coconut oil
- 1/4 cup brown sugar
- 2 cups dried cherries
- Preheat oven to 350 degrees, line a cookie sheet with parchment paper.
- Combine everything but the cherries in a large bowl.
- Spread the mixture onto cookie sheet and bake for 30-40 minutes rotating pan every 5 minutes, stirring occasionally.
- Let pan sit in oven uncovered for 5 hours or overnight. (NOTE: According to Chef Lisa, the 5 hrs overnight isn’t necessary if the granola will be eaten right away. If it is to be stored and eaten gradually, the 5 hours will remove moisture and will keep the granola fresh and crisp while being stored. Sometimes we pack things away while they are still warm and the moisture steams and makes things chewy and can get stale faster.
- Transfer the granola to a large bowl, breaking up the big clumps; add the dried cherries and store in an air tight container for up to a month.
- For a video demonstration, and other great recipes, visit stoneridgeorchards.com/recipes/dried-cherry-coconut-granola.
ENJOY! Please leave a comment below if you tried this recipe and what you thought of it!