Berry & Coconut Granola
Dried berries pack a fruity punch in this granola, especially paired with sour cherries and rounded out with the nutty taste of coconut. Feel free to mix in or sub other ingredients, like hemp seeds, dark chocolate, or nuts.
| Yield: 8 servings | Time: 30 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation
1. Preheat oven to 350 degrees.
2.. Place oats, coconut, and chia seeds in a medium bowl and mix to combine.
3. In a small saucepan, gently heat coconut oil, almond butter, vanilla, cinnamon, and salt.
4. Pour liquids over oat mixture, making sure it’s evenly coated.
5. Spread onto baking sheet and toast in oven for ten minutes, then rotate pan and granola to ensure even baking. Check every few minutes, until the granola is slightly browned (it should smell pleasingly toasty).
6. Once cool, toss the granola, dried berries (raspberry, blueberry, or goji berries), and sour cherries together in a bowl.
Ingredients
2 cups oats
1/2 cup shredded coconut
2 T chia seeds
2 T coconut oil
3 T almond butter
1 tsp vanilla
1/2 tsp cinnamon
Pinch of salt
½ cup dried berries
¼ cup sour cherries
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.