Sweet & Smoky Granola with lemon zest and dried cherries

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Sweet & Smoky Granola with lemon zest and dried cherries

Yield 10-15

Author Jenny Eden Berk (adapted from Cookie & Kate)

Prep time

10 Min

Cook time

24 Min

Total time

34 Min

Eat as a satisfying snack. Serve over yogurt, with your favorite milk as a cereal or even a satisfying topping for ice cream.

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1/2 cup chopped pecans, ½ cup almonds & 1/2 cup sesame seeds)
• 1 teaspoon fine-grain sea salt (or pink Himalayan sea salt )
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup, honey or agave
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit (I used dried Cherries and Berries)
• 1/4 teaspoon liquid smoke
• Zest from 1 lemon
• — Add semi-sweet chocolate chips and coconut flakes, if desired.

Instructions

Method

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey/agave and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon or spatula to spread it in an even layer.
4. Bake until lightly golden, about 22 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
6. Hot tip: Add the coconut flakes half way through baking for a crispy texture and sweet, nutty taste.