Recipe courtesy of Sonja Overhiser, A CoupleCooks.com

June 16, 2017


Preheat oven to 325F.

In a small bowl, whisk together olive oil, maple syrup, and vanilla. In a separate bowl stir together oats, salt, cinnamon and almonds. Pour in the oil and syrup mixture, then stir thoroughly to combine. Line a baking sheet with parchment paper and spread the granola on top in an even layer. Bake for about 45 minutes until golden brown, stirring every 15 min- utes and watching carefully at the end of the baking time, stirring more if necessary.

Roughly chop 1 cup dried cherries.

When the granola is baked, cool slightly, then stir in cherries and pepi- tas. Store in an air-tight container for up to 1 month.

For the smoothie, blend together tart cherries, lemon juice, maple syrup, banana and almond milk. If necessary, add additional milk for a smoother consistency.

Serve smoothie in a bowl with cherry granola.


  • 1/4 cup olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned rolled oats
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 cup sliced almonds
  • 1 cup dried Montmorency tart cherries
  • 1/2 cup pepitas
  • 2 1/2 cups frozen Montmorency tart cherries
  • 2 tablespoons fresh lemon juice (1 lemon)
  • 1 1/2 tablespoons maple syrup
  • 1 ripe banana
  • 1 cup almond milk
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