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cherry almond and maple-cinnamon granola

Prep Time 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup 96 g thick oats
  • 2 cups 60 g crisp brown rice cereal
  • 2 oz. 56 g butter toffee almonds
  • 6 Tbsp. 30 g unsweetened coconut
  • 1/2 cup 80 g dried cherries
  • 8 Tbsp. 168 g maple cinnamon agave pancake syrup
  • 1/2 tsp. 2 g maple extract
  • 2 Tbsp. 20 g olive oil
  • 2 tsp. 5 g ground cinnamon
  • 1/2 cup 30 g white chocolate chips
  • 1 tsp. kosher salt

Instructions

  1. Preheat your oven to 200° F and line a large cookie sheet with parchment paper.
  2. In a large mixing bowl toss to combine the oats, rice cereal, almonds, and dried cherries.
  3. In the jar of your blender combine the syrup, maple extract, olive oil, and cinnamon.
  4. Blend for a few seconds until mixture is well combined.
  5. Evenly pour the liquid mixture over the dry ingredients. Toss well to coat evenly.
  6. Pour mixture out onto your lined cookie sheet and spread it out evenly.
  7. Bake the granola for 75 to 90 minutes (until crisp and brown, not burnt).
  8. Remove the granola from the oven and cool slightly.
  9. Sprinkle the white chocolate chips and salt over the warm granola.
  10. Let granola sit on the parchment paper (off of the cookie sheet) until completely cool.
  11. When the granola is completely cool break it up into chunks. EAT!!!