It’s so exciting to be moved in and all unpacked in our San Francisco apartment! We are in the Outer Sunset neighborhood, which is right next to Golden Gate Park, but definitely off of the tourist beaten path. For us, it’s the perfect location – close to the hospital for me, access to the best trail running in the city just a few blocks away, less than a mile from the ocean (squee!), and quiet at night with tons of street parking!
This cherry and almond granola recipe is the first official recipe that I have made in our new kitchen – which is huge and filled with amazing modern appliances and lots of counter space, by the way! I love making my own granola – it’s so versatile and you can tweak any granola recipe easily based on what is in your pantry. I used cherries and almonds, but you could just as easily do blueberries, or raisins, or apricots, or pecans….
One of the biggest lessons I’ve learned making granola recipes is to not layer it too thick on your baking sheet. This causes the edges to burn and the center to stay soft. When I make granola I will triple or quadruple the recipe (Pat eats mountains of granola with yogurt every day) and it’s always so tempting to try to pile it on a single sheet. Resist the temptation, I tell you!Print
Cherry Almond Granola
- Yield: 3-4
- 2 c. old fashioned oats
- 1 1/2 c. slivered or chopped almonds
- 1/3 c. olive oil
- 1/2 tsp. salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/3 c. honey or maple syrup
- 1/4 c. dried cherries
- Combine all ingredients in a large bowl and stir to combine.
- Spread in a thin layer (to ensure even cooking) over a baking sheet covered in parchment paper and bake at 350 F for 25-30 minutes, stirring every 10 minutes.