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



  • 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.
Previous Post Next Post

You Might Also Like


  • Avatar
    Reply Elena January 6, 2014 at 2:22 am

    These pictures are amazing! They really look beautiful! Have a wonderful day!
    Greetings, Elena

  • Avatar
    Reply Belinda@themoonblushbaker January 6, 2014 at 2:47 am

    The addition of sour cherries has to be the BEST granola add in. I adore the tartness and chewy texture of these little bombs. I might be a sweet tooth but I sure could make the time to make this.
    You are doing better than me (I admire you will power); I have no intention of being healthier this year, maybe because I know I will always break it.

  • Avatar
    Reply Rebecca January 6, 2014 at 3:23 am

    Sounds and looks amazing 😀 Love the idea too to combine whathever you like, this freedom makes it actually so much more fun 🙂 Thats why I like to twist every recipe I come along too ;P
    Have a great new year 2014!!!

  • Avatar
    Reply Tammela January 6, 2014 at 5:42 am

    This sounds great. Maple syrup is a must in granola, in my opinion. I use half maple syrup and half honey in my go-to recipe: http://taplatt.wordpress.com/2013/02/18/recipe-nutty-maple-granola/

    • Adrianna Adarme
      Reply Adrianna Adarme January 6, 2014 at 8:54 am

      Oh that sounds great. I love the flavor of honey, so I should give that a whirl next time.

  • Avatar
    Reply Abby @ The Frosted Vegan January 6, 2014 at 5:43 am

    I’ve heard so many good things about Megan’s granola recipes and this one seems to be no exception! That pistachio+cherry combo is calling my name.

  • Avatar
    Reply Laura (Blogging Over Thyme) January 6, 2014 at 6:02 am

    Seriously, you are the queen of rye. I love it–it’s definitely a grain I want to cook/bake with more often!

    I’ve heard wonderful things about that cookbook, might just have to treat myself to a copy!

  • Avatar
    Reply Katrina @ Warm Vanilla Sugar January 6, 2014 at 7:07 am

    This granola looks killer! Love the pistachios in there!

  • Avatar
    Reply Megan Gordon January 6, 2014 at 9:42 am

    Such beautiful, beautiful photos (and girl I love me some rye!), Adrianna. Thank you so much for the sweet post and your generous words about the recipe and the book. The cherry and pistachio combination is perfect. So glad you had a chance for some good downtime and reading over the holiday. Hope you have a wonderful, wonderful week! xx, Megan

  • Avatar
    Reply dishing up the dirt January 6, 2014 at 3:47 pm

    pistachios and cherries are a match made in heaven! This granola seriously has my name written all over it.

  • Avatar
    Reply Eileen January 6, 2014 at 6:57 pm

    This granola sounds fabulous! I would be the one sneaking handfuls out of the jar for random snacks. 🙂 Hooray!

  • Avatar
    Reply Michelle January 6, 2014 at 8:02 pm

    I’m so glad that rye is carrying in into 2014. Delish!!

  • Avatar
    Reply Kitty Quintana January 7, 2014 at 4:56 am

    Love the pictures! I love me some pistachios, too!!:)

  • Avatar
    Reply MaryW January 7, 2014 at 10:28 am

    Are those salted or unsalted pistachios?

  • Avatar
    Reply Amanda @ Once Upon a Recipe January 7, 2014 at 10:40 am

    I can’t get enough granola these days and this looks like a great new recipe to try!

  • Avatar
    Reply Christina @ The Beautiful Balance January 7, 2014 at 11:11 am

    Oh, this looks soooo tasty! Love sour cherries in just about anything I can add them to.

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

    Happy New Year! Loving this post 🙂

  • Avatar
    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

  • Avatar
    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?

    • Adrianna Adarme
      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.” 🙂

  • Avatar
    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 Pomegranate Parfaits with Popped Amaranth, Pistachios & Almond Cream | thelittleloaf April 9, 2014 at 4:59 pm

    […] Banana Walnut Baked Oatmeal California Barley Bowl Breakfast Cookies Hazelnut & Cocoa Nib Granola The Best Toasted Oatmeal and The Very, Very Best Oatmeal Morning Glory Oatmeal Buckwheat Crepes with Honeyed Ricotta Pear & Hazelnut Muffins Trail Guide Nut & Seed Bars Rye Granola with Sour Cherries & Pistachios […]

  • Avatar
    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.

  • Avatar
    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!

  • Leave a Reply