Roasted cherries with cocoa and hazelnut granola
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 30 Jun 24
- Updated: 25 Jul 24
Bring out the sweetness of peak-season cherries by roasting them and pairing with crunchy, nutty cocoa-dusted granola. A brilliant bowlful at any time of day – we’d eat this for breakfast with yogurt, or for dessert with ice cream.
Discover more ideas for summer cherries, from pickled cherry salad to traditional cherry pie.
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Serves 8
-
Hands-on time 15 min. Oven time 20 min
Ingredients
- 250g rolled oats (labelled gluten-free if need to be)
- 100g hazelnuts, roughly chopped
- 2 tbsp flaxseeds
- 2 tbsp cocoa powder
- 3 tbsp cocoa nibs
- 80ml maple syrup
- 1 tbsp sunflower oil
- Yogurt or ice cream to serve (dairy-free if they need them to be)
For the roasted cherries
- 250g cherries
- 1 tbsp maple syrup
Method
- Heat the oven to 150°C fan/gas 3½. In a large bowl, mix the oats, hazelnuts, flaxseeds, cocoa powder, cocoa nibs and a pinch of salt. Combine the maple syrup and sunflower oil in a jug or bowl, then stir it into the oat mixture. Tip onto a baking tray.
- Stone and halve the cherries, put them in a roasting dish, then drizzle with maple syrup and stir gently to coat.
- Put the dish and tray in the oven for 20 minutes, stirring the granola halfway through. Leave to cool, then eat with yogurt or ice cream for breakfast or dessert.
- Recipe from July 2024 Issue
Nutrition
- Calories
- 332kcals
- Fat
- 17g (3.8g saturated)
- Protein
- 7.2g
- Carbohydrates
- 34g (14g sugars)
- Fibre
- 6.4g
- Salt
- 0.1g
delicious. tips
If you want bigger clusters in your granola, stir in a lightly beaten egg white with the maple syrup.
The granola will keep in an airtight container for up to a month, while the roasted cherries will keep in the fridge for up to 5 days.
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Very tasty granola and not too sweet. Very quick and easy to make, I will make double quantities next time. The cherries are a nice addition when in season