Grain-Free, Vegan Almond Cherry Granola

 In Breakfast, Dairy Free, Egg Free, Gluten Free, Recipes, Snacks, Vegan

Grain Free, Vegan Cherry Almond Granola

I managed to whip up some granola for sustenance over the weekend.  I was feeling like an Olympian – you know – fit and strong and tough, so I thought a grain-free, vegan granola would be ideal nutrition for my athletic self….

I mean, I have really been consumed by the Olympics.

After I get the kids in bed, I plop down on the couch to catch up on what’s happening in the events and who’s winning all the medals and what Johnny Weir is wearing.  And then it’s 10:00 and I’m tired.  But, I can’t get enough!

Last night I watched the Women’s Downhill and I’m absolutely in awe of these ladies.  They barrel down the hill at 70 miles per hour with nothing but a pair of skis between their able bodies and certain death.  I don’t even like to drive 70 miles per hour.  It’s amazing.  And yet, I can barely watch for fear that I’ll witness a fall so horrid I’ll have nightmares for the rest of my life.

But, Johnny Weir.  I just love him.  His wit and character are simply joyful.

Do you have a favorite Olympic event?  I’m partial to Ice Skating, but all the events are fun to watch – even curling.

And you can enjoy this granola while watching what’s left of the Winter Olympics.  It’s awesome all by itself, with yogurt, on top of oatmeal, mixed with berries.  Let me know if you find another use for it, too!

Grain Free, Vegan Cherry Almond Granola

Grain Free, Vegan Cherry Almond Granola

Grain-Free, Vegan Almond Cherry Granola

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m


  • 1/4 cup unsweetened, shredded coconut (fine shred, if you can find it)
  • 1 cup slivered almonds
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 2 teaspoons flaxseed meal
  • 3/4 teaspoon cinnamon
  • pinch of sea salt
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1/4 teaspoon almond extract
  • 1/3 cup dried cherries, chopped into pieces

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. In a large bowl, stir together the coconut, nuts, flaxseed meal, cinnamon and salt.
  3. In a small, microwave safe bowl, melt the maple syrup with the coconut oil. Stir in the almond extract.
  4. Pour the wet ingredients on top of the dry and stir until combined.
  5. Spread the mixture onto a baking sheet in an even layer.
  6. Bake 10 minutes.
  7. Remove from oven and stir in the cherries.
  8. Allow to cool completely in the pan.
  9. Store in a sealed container at room temperature for 2-3 days or in the fridge for up to 2 weeks.
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