Prep 10 mins
Cook 30 mins
A great snack, topping ice cream, or sprinkled over oatmeal or yogurt for breakfast! If you can't find lavender, substitute 2 tsp. lemon zest. This is packed with vitamin E and fiber!
- 29.58 ml butter
- 88.74 ml honey
- 4.92 ml dried lavender (or 2 tsp. lemon zest)
- 236.59 ml rolled oats
- 118.29 ml dried cherries
- 236.59 ml sliced almonds
- 1.23 ml salt
- Put butter, honey and lavender in a medium saucepan and warm over medium heat. Once the butter has melted, turn off heat, stir mixture and let it steep for 10 minutes.
- Preheat the oven to 350*F. Line a shallow sided sheet pan with wax paper or parchment.
- Add the rolled oats, cherries, almonds and salt to butter mixture and stir well. Spread mixture evenly on the sheet pan. Bake 20-30 minutes, until golden brown, stirring at least once or twice to ensure even browning. Let cool 10 minutes before eating. Store airtight for up to 1 week. Enjoy!
Easy to make & delicious however I served it! After reading the other reviews, I watched my like a hawk, stirring it several times while baking, & it was nicely browned in about 20 minutes! Definitely a keeper recipe! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits recipe tag]
This is gorgeous! Next time, I'm adding more lavender. This Crunch is better than any other topping I have put on top of yoghurt. It's great as a snack. The cherries are delicious, everything is delicious! Buy organic and make sure you are really treating yourself!
Outstanding! I, too had problems with the granola browning too quickly. What I would suggest is lowering the oven temperature between 315 degrees to 325 degrees. Used local blackberry honey, my own fresh lavender (1/2 tsp.) and dried cranberries instead of the cherries, which I was out of. I will be making this again and again-subbing local hazelnuts for the almonds next time. Love the combination of flavors!