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Homemade granola is really easy to make and tastes so much better than shop-bought; tailor granola recipes to fit the ingredients you have at home.

Our cherry and chocolate granola turns the milk cherry choc flavoured, yes we are big kids that love fun food.

If you follow any of our social media channels you will know that there is always at least one jar full of granola in our breakfast cupboard and a crisis is when someone uses the last bowlful and doesn’t tell us!

2 bowls cherry granola

This granola combines 3 of our favourite flavours, cherry, chocolate and brazil nuts.  As we’ve said before one of the joys of granola is the flexibility of the ingredients, here we’ve used brazils nuts but if you’d prefer almonds or a mix of nuts – then us them.

Same goes for the seeds and if you can’t get freeze-dried cherries – we ordered them from the internet, then try dried cherries (these will not turn the milk cherry flavoured or pink in the same way) It is easy to make gluten-free by using gluten-free oats.

Once you start making your own granola, you’ll never look at shop-bought granola the same way again. We even make batches to take on holiday with us.

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jar of cherry and chocolate granola

Cherry and Chocolate Granola

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Breakfast


Cherry and chocolate are one of our favourite flavour combinations so we thought we’d include it in a granola recipe.



60g or 3 tablespoon coconut oil

60ml maple syrup

1 teaspoon vanilla extract

30g /4 heaped tablespoon cacao powder

160g mixed sized oats

40g toasted almond flakes

50g brazil nuts or almonds roughly chopped

65g pumpkin seeds

¼ teaspoon of sea salt

30g dark chocolate chips (optional)

30g freeze-dried sour cherries/ or dried cherries


Heat the oven to 160°C fan

Line a baking tray with baking paper.


In a large pan add the coconut oil and the maple syrup, heat gently until the coconut oil is melted. Then stir in the vanilla extract and add the cacao powder and stir into a smooth chocolate paste.


Reduce the heat and stir in the oats until coated. Now add the pumpkin seeds, almond flakes, chopped nuts and a pinch of salt then stir until combined.


Tip the granola into the centre of the lined baking tray and spread the mix evenly across the tray – keep it about 2cm thick.


Place into the centre of the oven and bake at 160°C fan for 20 minutes. Once baked, leave to cool and crisp on the tray. Then stir in the chocolate chips and cherries.


To serve. There are many ways to enjoy granola, you might find us eating it straight from the jar as a snack, sprinkling it over bowls of porridge or smoothie bowls, but often the best way is in a bowl with cherries your choice of milk or yoghurt. Enjoy.


Store in an air tight container for 3 to 4 weeks (you will eat it before then).

Keywords: granola, cherries , cacao ,




Nutty Cacao Granola