Cherry & Coconut Granola

I love the flavours of cherry and coconut together, delicious in flapjacks and muffins, but today I’m making a cherry & coconut granola. I have learnt, through the various granola recipes I have created over the past year, a few tricks to make the perfect granola clusters with the perfect amount of sweetness and the perfect amount of crunch. When you buy granola mixes from the supermarket you take for granted all those lovely honey coated oaty clusters but actually they’re quite hard to make like that at home! So today I’m going to share with you a few tips to making the perfect bowl of granola.


Firstly, the mix of the oat base to the liquid is an important ratio. Too much almond butter or maple syrup makes the granola sticky and not crunchy; too little makes the granola soft and not stick together in clusters. What you actually need is like for like quantities in weight: a base of 300g oats/coconut needs 300g maple syrup/almond butter. You’ll be surprised how much the oats absorb and to create proper individual crunchy clusters this is a good tip.

img_8388Secondly, the length of cooking time versus the temperature: if you cook it too quickly and too hot it can end up tasting burnt so a slower cook at a lower temperature is a much better choice. And you need to constantly stir the mix turning it over to ensure it alls cooks evenly. Cook it at 160 degrees instead of 180 degrees and after the initial 15 minutes of cooking time keep stirring it every 5 mins so that it all browns evenly.

Thirdly, the quantity of fruit and nuts that you add affects the final granola taste experience because it’s always tempting to chuck in way too much, but what then happens is your granola becomes broken up and doesn’t eat well, if that makes sense? You want to be eating the same amount of oaty clusters as fruit/nuts in one mouthful so roughly equal quantities is best.

img_8400Lastly and the most important tip of them all: once your oats are browned enough (I tend to go for a tea-colour in brown-ness) resist a final stir and leave them to cool in the pan. This process helps create the clusters as the syrup and oats stick together as they cool and if you stir them at this point they will just all break up.

So…..I hope these few tips help you perfect your granola making from now on! If you’ve made a good one please send me a picture, I love to see your creations, especially if I’ve inspired you to make something!

Cherry & Coconut Granola

  • Servings: 25 servings at 40g per serving
  • Difficulty: easy
  • Print


278 calories per 40g serving

You will need this:

  • 300g oatsimg_8395
  • 200g desiccated coconut
  • 50g coconut sugar
  • 100ml maple syrup
  • 200g almond butter
  • 2tbsp coconut oil
  • 75 sunflower seeds
  • 125g coconut chips
  • 150g dried cherries

You make it like this:

  1. img_8401Start with a base of 200g oats and 100g desiccated coconut in a large mixing bowl
  2. In a separate small microwavable bowl add the almond butter and coconut oil and microwave for 30secs until it’s melted and runny
  3. Pour the almond butter and oil mixture over the oat base and stir until thoroughly combined
  4. Add the coconut sugar and sunflower seed stirring well to combineimg_8403
  5. Decant the mixture into a large baking tray
  6. Pour over the maple syrup and give a final stir to coat all the oats with the syrup
  7. Pop into the oven at 160c for 15mins
  8. Stir, turning over the browned oats to the bottom and pulling away the mixture from the edges
  9. Leave for another 5 mins and do the same stirring
  10. img_8404Leave for another 5 mins and do the same stirring
  11. It’s ready when all the oats are evenly browned (I go for a medium brown tea-colour)
  12. Allow to cool completely and don’t stir at this point to allow the clusters to form
  13. Lastly add another 100g raw oats, 100g desiccated coconut, the coconut chips and the cherries
  14. Stir gently and then store in an airtight container



Nutrition Facts
Servings 25.0
Amount Per Serving
calories 278 
% Daily Value *
Total Fat 18 g 27 %
Saturated Fat 8 g 41 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 48 mg 2 %
Potassium 211 mg 6 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 4 g 15 %
Sugars 13 g  
Protein 7 g 14 %
Vitamin A  5 %
Vitamin C  1 %
Calcium  4 %
Iron  8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
*GF: gluten free DF: dairy free V: vegetarian Ve: Vegan  SF: refined sugar free  NF: nut free 

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