Cherry Almond Granola with Vanilla Crumbles


Crunchy vanilla crumbles make this cherry almond granola extra special. They're not hard to make and they add a salty-sweet crunch to every bite. Time to up your breakfast game!

Photography Credit: Summer Miller

Granola is a morning staple for my family. It graces our smoothie bowls and tops our yogurt cups. We even eat it by the bowlful, drenched in milk.

Over the years, I’ve sampled plenty of store-bought and homemade varieties. While I have many favorites, this Cherry Almond Granola with Vanilla Crumbles is at the top of my list.

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Toasted almonds add robust depth to this granola, while vanilla crumbles provide an unexpected (but addictive) sweet and salty flavor burst. Combine all of that with chewy and not-too-sweet cherries, and it’s a morning meal made in heaven.

Almond and cherry are a classic combination, and when paired with the floral sweetness of vanilla, this granola becomes extra delicious.

Almond Granola with Cherries


The vanilla crumbles are an adaptation of a recipe from Christina Tosi’s Momofuko Milk Bar. She uses them as topping for cakes and other sweet creations. For today’s granola, I reduced the amount of salt, added vanilla, and baked them for a longer period of time to make sure they were really crunchy.

These crumbles are an uncommon addition to granola, but one worth investing the time to make. They add a layer of crunchy texture without the chewy nature of oats. They hold up in a bowl of milk and the flavor profile adds an irresistible burst of sweet and salty in every bite. Visually, the lightly colored crumbles brighten the otherwise brown color of the granola.

Once you make them, you’ll want to add them to everything.

That being said, if you are short on time, you can skip the crumbles or make them later and add them in when time allows. The granola still tastes great without them.

Homemade Granola with Cherries and Almonds


With the crumbles this granola will keep for about two weeks in an airtight container at room temperature. It will keep for a month or more without them.


Cherry Almond Granola with Vanilla Crumbles Recipe

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: 6 cups granola and crumbles

The vanilla crumbles are an adaptation of Milk Crumbs developed by Christina Tosi of Momofuko Milk Bar in New York City. The original recipe is in her cookbook.


For the vanilla crumbles (makes about 1 cup of crumbles):

  • 6 tablespoons instant nonfat dry milk (such as Carnation)
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 tablespoons melted butter
  • 1 tablespoon vanilla extract, or the 1 vanilla bean, seeded and scraped

For the granola:

  • 3 cups old-fashioned rolled oats, divided
  • 3 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup slivered almonds
  • 3/4 cup dried cherries


1 Heat the oven to 250°F.

2 Mix the crumbles: Whisk together dry ingredients—the powdered milk through salt—in a bowl. If using vanilla bean add the scraped seeds to the dry ingredients. If using vanilla extract add it to the melted butter.

Slowly pour the butter over the dry ingredients while tossing with a fork until it forms clumps and all the dry ingredients have been incorporated. It will look like sandy gravel. Your largest pieces should be no larger than the size of a pea.

Almond Granola with Cherries

3 Bake the crumbles: Scatter the crumbles evenly on a parchment-lined cookie sheet and bake at for 25 minutes until they are dry, but still pale in color. Cool completely on the cookie sheet.

Store in an airtight container for up to one week, or cool and use stir into granola.

4 Increase the oven temperature to 325°F.

5 Mix the granola: Combine oil, syrup, sugar, extracts, cinnamon, and salt in a medium sized bowl. Stir in oats and almonds making sure they are well coated. (Reserve the dried cherries for adding later.)

6 Bake the granola: Spread mixture evenly onto a parchment-lined baking sheet. Bake in the oven for 10 min. Stir and bake for 10 more minutes. Stir and bake for 5 to 7 minutes more. The granola should be dry and golden. Remove from oven. Let cool completely.

How to Make Granola with Cherries and Almonds make the granola

7 Finish and store: Once the granola is cool, stir in cherries and vanilla crumbles. Store in an airtight container at room temp for 2 weeks. (Alternatively, store the vanilla crumbles separately at room temperature, covered, for up to two weeks, and the granola will keep for 1 month.)

Serve over your favorite yogurt with sliced bananas and a drizzle of honey.

Cherry Vanilla Granola with Almonds combine the granola crumbles and cherries

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Summer Miller

Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

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11 Comments / Reviews

No ImageCherry Almond Granola with Vanilla Crumbles

Did you make it? Rate it!

  1. Andrea Phillips

    I bought everything to make this but cannot find milk powder as it’s sold out everywhere. I really would like to make the vanilla crumbles. Any ideas for a substitution? Thank you!

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  2. Kay Moyers

    Hi…..I would really like to make this but oats are hard for my tummy to digest. What other options are available to use instead of the oats? Thanks!

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  3. Suzanne

    This turned out great. Unfortunately I thought I had milk powder, but did not, so I only made the granola itself. I love several things about this recipe: It does not use a lot of oil, it makes a reasonable amount but not 10 tons of granola :-), and it only takes about 20 minutes in the oven. My oven may have been a little bit off but I noticed the oats getting very brown around the 18 minute mark so I pulled it. Anyway the finished product is delicious, it’s not too sweet, and I can’t wait to take it to work this week for my breakfasts. Thanks!


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  4. Alicia

    For those of us who are severely lactose intolerant, what is the purpose for instant nonfat dry milk [powder]? I would think it could be omitted?

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  5. Summer

    Hi, Leslie — It’s 2 tablespoons. Sorry about that.

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