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The first time we tried Marge Granola--a small-batch variety made in Seattle--we knew we were in it for more than a handful. Its creator, Megan Gordon, shares her secrets in her cookbook, Whole-Grain Mornings (Ten Speed Press, 2013; $22). We played with her method to create this deeply toasted, crunchy Test Kitchen blend.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:
35 mins
Yield:
Makes 8 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° and line a rimmed baking sheet with parchment paper.

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  • In a large bowl, combine oats, sesame seeds, almonds, salt, and spices. In a small bowl, whisk together oil, honey, and vanilla. Add oil mixture to oat mixture and stir to combine well. Spread mixture evenly in lined pan.

  • Bake granola, stirring every 10 minutes, until light brown and fragrant, 30 to 35 minutes total. Let cool in the pan, then stir in cherries.

  • Make ahead: Up to 3 weeks, stored airtight.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

239 calories; calories from fat 49%; protein 4.5g; fat 13g; saturated fat 1.3g; carbohydrates 27g; fiber 4.9g; sodium 108mg; cholesterol 0mg.
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