Rye Granola with Dried Sour Cherries and Pistachios


Rye Granola with Sour Cherries and Pistachios // www.acozykitchen.com

And just like that, we’re all back in it…

Last night I set my alarm clock for the first time in a week or so. (Amelia seems to have adjusted because she, too, has been sleeping in—a Christmas miracle!) And I’m surprisingly eating sorta healthy, and not because I set any particular parameters or diet-resolutions, but because my body actually doesn’t want sugar and crazy carbs, at least for now.

I spent the past few weeks sleeping, drinking lots of water, drinking lots of other stuff, catching up with friends and taking the time to just read. It’s been amazing. I think that rest has made me so excited and energized for 2014.

This week I’ll be sharing a few healthy(ish) recipes that aren’t necessarily diet food, but sort of what our bodies are calling for after enduring stuff like marshmallows for dinner.

This granola comes from the queen of granola, Megan Gordon from Whole-Grain Mornings! You guys, you know I love me a grain.

Rye Granola with Sour Cherries and Pistachios // www.acozykitchen.com

As I was sifting through the book, there were so many delicious, warm and cozy breakfast dishes that I wanted to try, but I figured why not make a granola recipe.

The recipe in the book is called “Make-Your-Own-Signature-Granola.” I love recipes that allow me to add what I like. I actually like restaurants that give me the option of customizing, too. In college, the only decent restaurant in town was Macaroni Grill and I loved nothing more than being able to customize my own pasta dish. I always felt like I could make better combinations than them anyway…mainly because I’m a brat.

Rye Granola with Sour Cherries and Pistachios // www.acozykitchen.com

The base recipe for this granola is keeper! The sweetness is absolutely perfect. I love the addition of more cardamom than cinnamon and the saltiness! I love a saltier granola.

Megan adds good tips in the book about achieving perfect granola that I think are just great.

Rye Granola with Sour Cherries and Pistachios // www.acozykitchen.com

This is the first time I’ve ever made granola with maple syrup and I just love it. I might actually never go back to using sugar ever again.

Below you’ll find the customizations marked, so you, too, can just make what you like. If you don’t have rye flakes, simply use oat flakes. If you don’t have maple syrup, you have other options. Hate pistachios? Go with something else. You get the idea…

Oh and just a heads up, I added the pistachios last rather than with the oat flakes (as directed by Megan in the book) because I think pistachios are the only nut that tastes better not toasted. If you decide to go with another variety, like almonds or pecans or walnuts, you should add them with the flake and spice mixture.

Here’s to healthy and beautiful mornings in 2014. It feels good to be back.

Rye Granola with Sour Cherries and Pistachios // www.acozykitchen.com

Recipe slightly adapted from Megan Gordon’s book, Whole-Grain Mornings

Rye Granola with Dried Sour Cherries and Pistachios

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  • 3 cups/300 g rye flakes, or oat flakes
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 cup/120 ml extra-virgin olive oil
  • 1/2 cup plus 1 tablespoon/135 ml maple syrup, Other sweeteners: golden syrup, honey
  • 1/4 teaspoon pure vanilla extract
  • 2 cups pistachios, If you use another nut, add them to the oat/rye flake mixture so they can toast
  • 1/4 cup chopped dried sour cherries, Other dried fruit ideas: golden raisins, crasins, dried figs, dried apricots


  • Preheat the oven to 300 degrees F. Line a 13 by 18-inch baking sheet with marchment or a silicone mat.
  • Mix the rye flakes, salt, cinnamon, and cardamom together in a large bowl. Stir to combine. Add the oil, maple syrup and vanilla and stir again to combine fully.
  • Turn the granola out onto the prepared pan and spread in an even layer. Bake until the mixture is light brown and fragrant, 20 to 30 minutes, stirring every 10 minutes or so to make sure the granola cooks evenly.
  • Remove from the oven and let cool completely on the pan. Stir in the pistachios and dried sour cherries. Store in an airtight container at room temperature for 3 to 4 weeks or in the refrigerator for up to 6 weeks. The granola also freezes beautifully for up to 3 months.
Serving: 8g
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  • Reply Jean April 12, 2017 at 7:50 am

    I know you posted this a while back but I just found it now. My daughter has found a love for the sourness of rye bread which I have always loved myself. So, to find a rye based granola with my favorite spice – cardamom – I had to try it.
    It was surprisingly difficult to find rye flakes near me. How crazy is that? I could have ordered them from Amazon but the price seemed so high compared to what I pay for oats. After visiting a minimum of 5 different grocery stores, I found them at a whole foods market for a whopping .89 cents a pound! Wow, cheaper than oats! I also used slightly less than 1/2 cup of maple syrup and it seemed to be plenty. Rolled rye was a little more dusty looking than oats and seemed to go in the oven looking lots more gloppy. However, it crisped up quite nicely after 30 minutes.
    I have found that using maple syrup as the sweetener is always a big hit with people. I had some friends hooked on a maple coconut granola for some time. One friend’s husband used to pout when she didn’t always have a fresh batch on hand! LOVE maple!
    The recipe turned out great! I love the combination of these flavors and I do think the rye flakes makes a big difference. I added at least double the cardamom and I think the salt was right on the line of being too much. I did try to be a little stingy on that to begin with so next time I think I’ll go with just 1 tsp.
    Great recipe here, thanks for posting!

  • Reply Aubrey June 4, 2015 at 7:55 am

    Oh my! I just made this for a client yesterday and it turned out so tasty I’m going to have to make a batch for myself this weekend!! YUM.

  • Reply Sini | my blue&white kitchen January 12, 2014 at 11:03 am

    Rye granola. This is absolutely amazing and I can’t wait to make it. Megan’s book seems to be really great. Have to get her book soon.

  • Reply Alexandra January 11, 2014 at 1:52 pm

    When you say rye or oat “flakes” are you referring to rolled rye or rolled oats?

    • Reply Adrianna Adarme January 11, 2014 at 1:57 pm

      At the store the rye flakes will be most likely labeled “rye flakes,” while the oats will be labeled “oat flakes” or “old-fashioned rolled oats.” πŸ™‚

  • Reply Francesca January 7, 2014 at 10:17 pm

    I bought a delicious granola bar at the cafe by work the other day… the whole time I was eating it, I was thinking.. I can do this better… make your own signature granola!?! Im totally on it. will share soon ;D

  • Reply Stephanie @ Velez Delights January 7, 2014 at 6:28 pm

    Happy New Year! Loving this post πŸ™‚

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