Homemade Cherry Macadamia Granola

During my early days in New York working for Restaurant Daniel, dinnertime at home landed around two in the morning. The sad truth for pastry chefs working in restaurants is that they are always the last ones dismissed, since dessert is the last course. By the time I got home, the options were slim for 24-hour restaurants that delivered. And so, my go-to meal of choice was simple: a bowl of cereal. Cereal was convenient. There was no prep time, there were minimal dishes to be washed, and it strangely hit the spot.

Most folks assume that a chef’s dining calendar is filled with the city’s hottest restaurants and glorious multicourse tastings. But there I would be, sitting on the couch, trying to crunch softly on cornflakes so I didn’t wake up my wife. Inevitably she would hear me rustling around the kitchen and come out of our bedroom. We’d talk about the day as she rubbed the sleep out of her eyes. And I’d stretch out my back, which was sore from hours of standing in the kitchen. And then as I got ready for bed, she’d slowly start getting ready for the day. My very late dinner and her way-too-early breakfast was a brief moment when our schedules crossed. It wasn’t glamorous, but it was precious.

Life's Sweetest Moments Dominique Ansel

These days my schedule has improved, now that I no longer work in a full-service restaurant. I try to get home at a decent hour to have dinner with the kids. But I still have a soft spot in my heart for cereal as an ingredient. Whether adding some chocolate for a decadent snack or sprinkling on some spice and salt for the holidays, a little bit of creativity turns the everyday item into something special. My favorite combination involves salted macadamia nuts and dried cherries. The first time I made this granola, after dinner, cleanup, and putting our kids to bed, my wife and I sat on the couch and had a small bowl each. It felt familiar sitting there, exhaling from a day of work. I asked her how it tasted, to which she responded: “Like the good ole days.” 

Makes about 4 Cups (1 Kg)

Ingredients

• 91 grams or 1/2 cup roughly chopped macadamia nuts

• 104 grams or 1 cup sliced almonds

• 196 grams or 1 stick + 6 tablespoons (7 oz) unsalted butter, at room temperature

• 196 grams or 1 cup packed dark brown sugar

• 261 grams or 3 cups old-fashioned rolled oats

• 76 grams or 1/2 cup golden raisins

• 76 grams or 1/2 cup dried cherries

Equipment

• Sheet pan

• Parchment paper

• Small bowl

• Stand mixer (or hand mixer)

• Spatula

• Silicone baking mat

DIRECTIONS 

1. Position a rack in the center of the oven and preheat the oven to 350°F (180°C). Line a sheet pan with parchment paper.

2. Toast the macadamia nuts and almonds: Spread the nuts on the lined pan and toast until lightly golden in color, 10 to 15 minutes (be careful not to over-toast the macadamias; they have a higher level of fat content than most nuts, so they tend to burn more easily). Transfer the nuts to a small bowl and set aside. Leave the oven on.

3. Cream the butter and sugar: In a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), cream together the butter and brown sugar on medium speed until the mixture is combined and light and fluffy, 2 to 3 minutes.

4. Add the oats and mix until just combined.

5. Bake the granola: Using your hands or a spatula, evenly spread the granola mixture onto the lined baking sheet that was used to toast the nuts. Bake until the granola is lightly golden in color, 10 to 12 minutes.

6. Remove from the oven and break up any large pieces with a spatula or bench scraper (be careful as the granola will be very hot). Gently toss the granola using a spatula and evenly redistribute it on the baking sheet, then return it to the oven to bake until golden brown, an additional 3 to 5 minutes.

7. Remove from the oven. Check for any large pieces to break up as needed. Let cool for 20 to 30 minutes.

8. Toss in the nuts and fruit: Add the macadamia nuts, almonds, raisins, and dried cherries and toss with a spatula until everything is well distributed. Enjoy with your morning yogurt, sprinkled on top of ice cream, or just by the handful!

STORAGE

To store, place in an airtight container and keep in a cool dry place for up to 4 weeks.

 From Life’s Sweetest Moments by Dominique Ansel. Copyright © 2024 by Dominique Ansel. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.  

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!