Crunchy vanilla crumbles make this cherry and almond granola something very special. They’re not difficult to make and add a salty-sweet crunch to every bite. Time to up your breakfast game!
Granola is a staple for my family. It adorns our smoothie bowls and crowns our yoghurt cups. We even eat it in bowls, soaked in milk.
Over the years I’ve tried many store-bought and homemade varieties. While I have many favorites, this Cherry Almond Granola with Vanilla Crumbles is at the top of my list.
Toasted almonds add bold depth to this granola, while vanilla sprinkles provide an unexpected (yet addictive) boost of sweet and salty flavor. Combine all of that with chewy and not-too-sweet cherries, and it’s a morning meal to die for.
Almond and cherry are a classic combination, and paired with the floral sweetness of vanilla makes this granola extra delicious.
Add some vanilla sprinkles
The vanilla crumbles are an adaptation of a recipe from Christina Tosi’s Momofuko Milk Bar. She uses them as a topping for cakes and other sweet creations. For today’s granola, I reduced the amount of salt, added vanilla, and baked them longer so they were really crunchy.
These sprinkles are an unusual addition to granola, but well worth the time to make. They add a layer of crunchy texture without the chewy nature of oats. They keep themselves in a bowl of milk and the flavor profile gives each bite an irresistible explosion of sweet and salty. Visually, the lightly colored sprinkles brighten up the otherwise brown color of the muesli.
Once you create them, you’ll want to add them to everything.
That being said, if you’re short on time you can skip the crumbles or make them later and add them when time permits. The granola tastes great even without it.
Storage of your granola
This granola will keep with the sprinkles in an airtight container at room temperature for about two weeks. Without them, it lasts a month or more.
More granola recipes to try
- Crispy Banana Nut Granola
- Peanut Butter Honey Granola Bars (These are also good crumbled into granola!)
- Christmas Spice Granola
Cherry-almond granola with vanilla crumble
The Vanilla Crumbles are an adaptation of Milk Crumbs developed by Christina Tosi of Momofuko Milk Bar in New York City. The original recipe is in her cookbook.
ingredients
For the vanilla crumbles (makes about 1 cup of crumbles):
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6 tablespoon non-fat dry milk (e.g. carnation)
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1/4 Cup all purpose flour
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2 tablespoon sugar
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2 tablespoon cornstarch
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1/8 teaspoon Salt
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3 tablespoon melted butter
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1 tablespoon vanilla extractor 1 vanilla bean, seeded and scraped out
For the granola:
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3 tablespoon oil
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2 tablespoon maple syrup
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1/3 Cup Brown sugar
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1/2 teaspoon Cinammon
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1/2 teaspoon Salt
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3 cups old-fashioned oatmeal
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1/4 Cup slivers of almonds
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3/4 Cup dried cherries
method
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Preheat oven to 250°F
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Mix sprinkles:
Whisk together the dry ingredients – powdered milk with salt – in a bowl. If using vanilla bean, add the scraped seeds to the dry ingredients. If using vanilla extract, add it to the melted butter.
Slowly pour the butter over the dry ingredients while tossing with a fork until it forms lumps and all the dry ingredients are incorporated. It will look like sandy gravel. Their largest pieces should be no larger than the size of a pea.
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Bake the crumbles:
Sprinkle the crumbles evenly on a parchment-lined baking sheet and bake for 25 minutes, until dry but still pale. Leave to cool completely on the baking sheet.
Store in an airtight container for up to a week, or allow to cool and stir into granola.
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Increase the oven temperature to 325°F
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Mix the granola:
Combine oil, syrup, sugar, extracts, cinnamon, and salt in a medium bowl. Stir in the oatmeal and almonds, making sure they are well coated. (Save the dried cherries for later.)
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Bake the granola:
Spread the mixture evenly on a baking sheet lined with parchment paper. Bake in the oven for 10 minutes. Stir and bake for another 10 minutes. Stir and bake an additional 5 to 7 minutes. The granola should be dry and golden. Take out of the oven. Leave to cool completely.
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Exit and save:
Once the muesli has cooled, stir in the cherries and vanilla sprinkles. Store in an airtight container at room temperature for 2 weeks. (Alternatively, cover and store the vanilla crumbles separately at room temperature for up to two weeks, the muesli will keep for 1 month.)
Serve over your favorite yogurt with sliced bananas and a drizzle of honey.
| nutritional information (per serving) | |
|---|---|
| 242 | calories |
| 9g | Fat |
| 36g | carbohydrates |
| 4g | protein |
