Cherry Almond Granola with Vanilla Crumbles

Ingredients

• 6 tablespoons instant nonfat dry milk
• 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
• 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

Directions

1. Set the oven to 250 degrees F. For the crumbles, add the dry milk, flour, sugar, cornstarch, and salt to a bowl and whisk to combine. If you are using a vanilla bean, scrape the seeds into this dry mixture. If you are using vanilla extract, stir it into the melted butter instead.
2. Drizzle in the butter gradually, fluffing and tossing with a fork as you go, until the mixture gathers into small bits and no dry pockets remain. The texture should be crumbly and sandy, with the biggest bits about pea-sized or smaller.
3. For baking the crumbles, line a cookie sheet with parchment and spread the mixture across it in an even layer. Bake for 25 minutes, just until the bits have dried out but have not taken on much color. Leave them on the cookie sheet until fully cooled.
4. Transfer the cooled crumbles to an airtight container and store for up to 1 week, or use them in the granola once they have cooled. Raise the oven to 325 degrees F. For the granola, stir together the oil, syrup, sugar, extracts, cinnamon, and salt in a medium sized bowl. Add the oats and almonds, mixing until everything is thoroughly coated. Set the dried cherries aside for later.
5. For baking the granola, line a baking sheet with parchment and spread the oat mixture over it evenly. Bake for 10 min. Stir, then return it to the oven for 10 more minutes. Stir again, then bake for another 5 to 7 minutes. You’re looking for a dry, golden mixture. Take it out of the oven and allow it to cool all the way.
6. To finish, fold the dried cherries and vanilla crumbles into the cooled granola. Store the mixture in an airtight container at room temp for 2 weeks. Or, for a longer-lasting separate storage option, cover the vanilla crumbles and keep them at room temperature for up to two weeks, while the granola can be kept for 1 month.
7. Spoon over your favorite yogurt, then add sliced bananas and a drizzle of honey.