Ever since chia seeds became uber-popular, all I think of when I hear their name is those silly Chia Pets. My brain rarely lets me just say "chia" with out it being preceded with the old commercial jingle. I apologize for being obnoxious.
I could tell you that I created this granola because I wanted to create a new super-food cereal for Chris to have for breakfast, but that would be less than 10% true. As I explained in this post, I get words stuck in my head and last week, the phrase of the week was "Chia Cherry." It came upon me while browsing the bulk foods section at Whole Foods, and it just stuck. Throw in my obnoxious issue with the word "chia," and you have the title of this granola.
This alliteration turned out to also be a delicious combo. I found some black cherry juice concentrate for about $3 to go with the dried cherries, which really added a strong cherry flavor, but a regular cherry juice would be fine (Trader Joe's has a good one). I added cashews because cashews make everything taste better and in combination with the chia seeds, they gave the granola a really nice texture. I could tell you that I beg for a bite from almost every bowl of cereal Chris fixes with this granola, but that would only be 90% true (I've taken a bite from every bowl). I could get my own bowl, but that would leave less for Chris, and I made this granola specifically for him (100% true).
CH-CH-CH-CHIA CHERRY GRANOLA
Ingredients:
- 4 cups rolled oats
- 1/2 cup flax meal
- 1/2 cup chia seeds
- 1 cup roasted cashews
- 3/4 cup dried cherries
- 1 tsp cinnamon
- ½ cup black cherry juice concentrate (or regular cherry juice)
- ½ cup canola oil
- ¼ cup blackstrap molasses
- ¼ cup agave syrup
Instructions:
- Preheat oven to 275°. Line two baking sheets with parchment paper and lightly spray with vegan non-stick spray.
- In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredients. Heat the wet ingredients in the microwave for about 1 minute and 45 seconds, until hot, but not boiling.
- Add the wet ingredients to the dry ingredients and mix to combine. Divide the mixture between the two baking sheets, and spread out evenly. With your fingertips, go through and quickly “pinch” small clusters into the mixture. It won’t all be clustered, but will have a lot of small clusters.
- Put the baking sheets in the oven, one on the center rack, and one on the lower rack. After 25 minutes, switch the sheets, putting the one from the bottom rack on the center rack, and vice versa. Cook for another 20 minutes, and remove from oven. Let sit until cool. Once cool, gently remove from sheets and put into a glass or Tupperware-type container.
All Photos by Kristy Turner
© Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.
Annie
You are not the only one...I also sing the Chia Pet ditty. Check my What's That? Page ;-)!
But on a serious note, your granola concoction is sublime - cherries. Perfect!
keepinitkind
Thank you, Annie! Happy to know I'm not the only one. 🙂
CJ at Food Stories
I just recently used some dried cherries in a quick bread and it was tasty. I guess great minds think alike 🙂
keepinitkind
Yes, great minds! I love dried cherries- I can't even keep them in the house (unless I buy a small quantity for a specific recipe) because I eat them like candy.
Bekah
Me, too! They ARE my candy. I bet this granola would give them a run for their money, though. 🙂
keepinitkind
Well, if you like dried cherries and you like granola, then this one is for you! Especially for when you are healed and running again- this would be a nice balanced snack for you! 🙂
Cadry
Surprisingly, I still haven't tried chia. I always have flaxseed on hand, and so I generally use that for my chia-style needs. I should check it out sometime!
keepinitkind
This was my first time buying chia- I've had it at restaurants before. I think it offers more health benefits than it does a particular flavor, and due to their high cost, I'm hoarding the seeds and only using them for very special recipes. Flaxseed is readily available in my house and I will probably continue to use them for the majority of my seed-needing recipes.
Alicia @ Treble Tart
I just recently stumbled across your blog and I am SO glad I did!! Not only is it absolutely beautiful, but your recipes and words are wonderfully inspirational. I'm a "new" vegan myself, so I'm really enjoying discovering so many delicious recipes and philosophies to try out. You are amazing! 🙂
keepinitkind
Alicia, you are so sweet! Congratulations on this new transition in your life! I hope that it is as good to you as it has been to me (the second best thing I've ever done!). Feel free to ask me any questions because chances are, I've had the same ones. 😉
I look forward to checking out your blog as well! 🙂
Heather
I love chia seeds! And these pictures are breathtaking!
keepinitkind
Thank you, Heather! 🙂
Ashlae | oh, ladycakes
Yum yum yummo! I love granola. So. Much. But I can't keep it in the house because I'm one of those people who has no shame in eating the ENTIRE BATCH in one sitting.
keepinitkind
Me too, but I do that with pretty much any type of cereal. Just handful to mouth. It's not pretty. I like to think that my will power has improved since making granola for Chris, but get me near Peanut Butter Puffins and I'm a goner. 😉
Jenn
Hi!
I've just stumbled across your blog and it's amazing, your recipes look absolutely stunning and I can't wait to try some! Although I'm not committed to going entirely vegan, I hope to integrate some vegan ways into my lifestyle for general well being. My only question on this recipe is, how long can it be stored after being made?
Thanks so much!
keepinitkind
It can be stored for about 2 weeks. 🙂