I almost always keep homemade granola in my pantry. It makes a quick snack, a satisfying breakfast, and a versatile base for many flavor variations. Store-bought granola is often high in sugar and additives, and the cleaner options can be expensive. Making granola at home is affordable, simple, and allows you to control the ingredients. This white chocolate cherry granola tastes a little indulgent thanks to the white chocolate chips, but it’s genuinely delicious and easy to prepare.
To get granola with big, crunchy clusters, follow a few simple tips. First, let the granola cool completely on the baking sheet before breaking it into pieces. Stirring during baking or immediately after removing the pan prevents large clusters from forming. Cooling undisturbed produces those large, crunchy chunks everyone loves. Second, add dried fruit and chocolate only after the granola is fully baked and cooled. Adding chocolate before baking will melt and burn, and dried fruit can dry out or scorch in the oven. If you include nuts in a granola recipe, add them before baking so they develop a toasted, nutty flavor.
This white chocolate cherry granola is perfect for breakfast or snacking. I enjoy it with milk or Greek yogurt, but it’s also tempting enough to eat by the handful. If you prefer, omit the white chocolate or swap in dark or milk chocolate chips, and try different dried fruits to vary the flavor. Still, the original white chocolate and cherry pairing is a classic combination worth trying first.
- 4 cups old-fashioned rolled oats
- 4 tbsp. ground flaxseed meal
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup honey
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 cup dried cherries
- 1 cup white chocolate chips
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the oats and ground flaxseed meal.
- In a small bowl, whisk together the melted and cooled coconut oil, honey, salt, vanilla extract, and cinnamon. Pour this mixture over the oats and stir until every oat is coated.
- Spread the mixture evenly on a rimmed baking sheet and bake 25–30 minutes, or until golden brown. Do not stir while baking to encourage large clusters.
- Remove from the oven and let the granola cool completely on the baking sheet. Once cooled, break into clusters and stir in the dried cherries and white chocolate chips.
- Store the cooled granola in an airtight container for up to a week.
- Enjoy with milk, yogurt, or as a snack by the handful.
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