Cherry And Coconut Granola With Yogurt Recipes

ROASTED CHERRY YOGURT BOWL WITH GRANOLA

Steps:

• Preheat oven to 350° F. and line a baking sheet with parchment paper.
• In a large bowl whisk together the melted coconut oil, maple syrup and vanilla extract. Add in the oats, cinnamon and salt and stir everything together until coated. Pour the oats out onto the baking sheet and spread them into a single layer.
• Bake for 10 minutes then remove from the oven, toss and add in the almonds. Bake for another 5 minutes then remove and add in the coconut. Bake for a final 4-5 minutes or until everything is golden brown, watch carefully to prevent it from burning. Cool completely before storing in an airtight container.
• Preheat oven to 425° F. Spray a pie plate or baking dish with cooking spray. Add in the cherries, maple syrup and salt and toss together until coated.
• Roast the cherries for about 10 minutes then remove from the oven and add in the water and toss together. Bake for another 5 minutes or until the cherries have softened and released their juices.
• Remove from the oven and stir in the almond extract or amaretto. Cool before storing in an airtight container in the refrigerator.
• In a medium sized bowl stir together the Greek yogurt and maple syrup. Divide the yogurt into bowls and top with some of the cherries and their juices, a sprinkling of granola and chopped dark chocolate.

CHERRY AND COCONUT GRANOLA WITH YOGURT

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
• In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
• Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
• Serve granola with yogurt and fruit, if desired.

CHERRY-ALMOND GRANOLA WITH YOGURT

Steps:

• For the granola: Preheat the oven to 350 degrees F.
• In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
• Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
• For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
• Spoon the yogurt into serving dishes and top with the granola. Serve immediately.

COCONUT SOUR-CHERRY GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
• Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.