Berry-flavored breakfast grains used to be relegated to sugar- and artificial ingredient-packed cereals designed for kids. These days, you can find a wide array of healthier berry-themed cereals geared towards adults.
And why not? Shouldn’t adults be allowed to partake in the enjoyment of berry cereals without resorting to the atrocities posing as healthy breakfasts?
The answer is a resounding “Yes!”
With this recipe, you can indulge your berry cereal-fanatical inner child by making an easy homemade granola.
Rolled oats and puffed brown rice cereal are tossed with a puree of both strawberries and raspberries, which lends a light pink hue to the baked granola.
A conservative amount of pure maple syrup lightly sweetens the granola, and a hint of almond extract acts as a nice complement.
The oats are tossed with sliced almonds and chewy unsweetened dark cherries both for additional flavor and texture.
This encompasses everything I love about healthy granola: wholesome ingredients, fresh flavor, crisp oats clusters, crunchy nuts, chewy dried fruit, and decent nutritional stats.
I don’t often eat a full bowl of granola – opting instead to sprinkle it over yogurt or combine it with other cereals – but this particular version is so light and tasty that I just couldn’t help myself!
And neither will you ;).
erry Cherry Almond Granola
Printer-Friendly Recipe
Yield: about 3 1/2 cups (7 half cup servings)
Ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups puffed brown rice cereal
- 1/2 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 1/4 cup pure maple syrup
- 1/4 cup raspberries, fresh or frozen & thawed
- 1/4 cup strawberries, fresh or frozen & thawed
- 1/2 tsp pure almond extract
- 1/2 cup sliced almonds
- 1/2 cup dried unsweetened cherries, roughly chopped
Directions:
- Preheat oven to 325°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Measure the oats & rice cereal into a large bowl, set aside.
- Puree raspberries and strawberries in a food processor or blender. You should end up with 1/4 cup puree. If you’re short, supplement with unsweetened applesauce until you have a full 1/4 cup of fruit puree.
- In a medium bowl, whisk together the cinnamon, salt, maple syrup, fruit puree, and almond extract. Whisk until very smooth.
- Pour wet ingredients over dry and stir until the oats & rice cereal are evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
- Bake for 15 minutes. Remove sheet from the oven, stir the sliced almond into the granola, and bake for an additional 10 minutes, or until the granola is golden brown and crisp.
- Remove granola from the oven, toss with dried cherries, and cool completely. Store in an airtight container.
Nutritional Information per 1/2 cup serving:
188.3 calories, 5.7 grams fat, 0.6 grams saturated fat, 30.6 grams carbohydrates, 3.9 grams fiber, 11.6 grams sugar, 4.4 grams protein
