Chocolate Cherry Granola
We have had an unusual snow event this week in North Carolina with the first major snow fall in early December in many years. That means we found ourselves trapped inside with too much time on our hands. This is always the perfect time to get some baking done and work on some handmade food gifts.
Sometimes, over the holiday season, you need a break from the overly-sweet treats and you might want to make an edible gift that is slightly healthier. This granola is just the thing. Don’t worry, it still involves chocolate.
A few years ago, I decided to try to make granola at home. It’s easier then you might think and you can control the sugar content and add any variations you like. In fact, This recipe, which is an adaptation from another food blogger, is even healthier because it uses olive oil instead of butter.
With a few simple ingredients, you can make a homemade gift that looks decadent but offers up a healthier snacking choice. It is delicious by the handful, or great sprinkled on yogurt or ice cream.
The original recipe called for whole raw almonds, but we have 2 teens in braces in this house, so whole almonds are a major no-no. Sliced or slivered almonds are much safer and still provide all the benefits of almonds. But you could always splurge and use cashews for a fun variety.
The other alteration I made was to add more chocolate, because everything is better with more chocolate! After the granola is cooled, you can add chocolate chunks or chocolate chips. We prefer dark chocolate, but you can use milk chocolate, too.
Adding all your dry ingredients is easy enough. The only challenge comes with making the syrup from the olive oil, brown sugar and honey. Set it to medium low and stir frequently until it begins to thicken and bubble. The tricky part is to not get distracted by a load of laundry or dishes in the sink. Maybe that’s just a problem in my house.
Next, you combine the syrup mixture with the dry ingredients to make your granola. Then spread it out on a cookie sheet lined with parchment paper and bake for 30 minutes, stirring each 10 minutes. Your oven may vary slightly, so keep an eye on the granola and pull it when it is fragrant and golden brown.
It makes about 8 cups, so it’s good for a couple of smaller gifts or a nice big batch to have on hand for holiday guests. Store it in an airtight container and it will keep for 2-3 weeks at room temperature or up to a month in the fridge.
Happy snacking!
(Recipe adapted from Well Plated by Erin)
AuthorMelissa JoyDifficultyBeginnerMove the top rack in your oven to the third slot from the top. Preheat your oven to 300º. Measure out and line up your ingredients to help speed up your process.
Add the old-fashioned oats, coconut, almonds, cinnamon, cocoa powder and salt to a big bowl.
Mix until well blended then set aside.
In a small sauce pan, heat the olive oil, honey and brown sugar on medium low until it gets thick and bubbly.
Remove the syrup from the heat and stir in the vanilla.
Pour the warm syrup over the dry ingredients and mix until well coated.
Line a large cookie sheet with parchment paper. Pour out the granola mixture and gently press down into an even layer.
Bake for 10 minutes, then remove from the oven and stir and pat back into an even layer. Repeat 2 more times, until the granola has baked for 30 minutes and is golden brown.
Stir in the dried cherries and allow the mixture to cool.
Once the granola is completely cooled, add the dark chocolate chunks and store in an airtight container.
Ingredients
Directions
Move the top rack in your oven to the third slot from the top. Preheat your oven to 300º. Measure out and line up your ingredients to help speed up your process.
Add the old-fashioned oats, coconut, almonds, cinnamon, cocoa powder and salt to a big bowl.
Mix until well blended then set aside.
In a small sauce pan, heat the olive oil, honey and brown sugar on medium low until it gets thick and bubbly.
Remove the syrup from the heat and stir in the vanilla.
Pour the warm syrup over the dry ingredients and mix until well coated.
Line a large cookie sheet with parchment paper. Pour out the granola mixture and gently press down into an even layer.
Bake for 10 minutes, then remove from the oven and stir and pat back into an even layer. Repeat 2 more times, until the granola has baked for 30 minutes and is golden brown.
Stir in the dried cherries and allow the mixture to cool.
Once the granola is completely cooled, add the dark chocolate chunks and store in an airtight container.
One Comment
Kellie
Yummy… I must make this!