Roasted cherries with cocoa and hazelnut granola
- Portion size: Serves 8
- Hands-on time 15 min. Oven time 20 min
- Difficulty: easy
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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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
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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.
Nutrition
- 332kcals Calories
- 17g (3.8g saturated) Fat
- 7.2g Protein
- 34g (14g sugars) Carbs
- 6.4g Fibre
- 0.1g Salt
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Reviews
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
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