Granola is as versatile as the day is long. It can be eaten on yogurt, in milk, by the hands full, in ice cream... I am really loving it lately.
I am a huge fan of the Caramel Apple variety I made last fall. I decided for the winter, and in particular, honoring Valentine's Day, I'd search for a chocolate cherry option. This one fit the bill nicely and made good V-day gifts for the boys' teachers.
I adore dark chocolate, so I chose to do a Ghiradelli 60% cacao bar as my chocolate of choice. Obviously, if you don't appreciate that deeper, slightly bitter flair, go for milk chocolate.
Hey! Maybe you have a chocolate Easter bunny hiding in the back of your pantry too!
I have shared before how I'd love to have a bed and breakfast one day. And with that, it would thrill me to have a few items to stock a small shop... a few baked goods, homey art, maybe a smattering of hand-sewn or knitted items. Maybe I'll have a "granola of the season" to serve for breakfast and also buy by the scoop. What do you think? Hmm... Fall and Winter are covered. On to Spring, I say.
My wheels are spinning...
makes about 14 cups
- 2 cups shredded coconut (sweetened or unsweetened)
- 2/3 cups walnuts, coarsely chopped
- 2/3 cups sliced almonds
- 6 cups old-fashioned rolled oats
- 6 tbsp. canola oil
- 1 cup honey
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 cups dried cherries
- 8 oz. chocolate, coarsely chopped
~ Preheat the oven to 325 degrees.~ Line a baking sheet with parchment paper.
~ Place a large* skillet over medium heat. Add the coconut to the pan in an even layer and
cook, stirring frequently, until lightly browned and toasted.
~ Transfer to a bowl and wipe out the pan. Return the pan to the heat and add the chopped
walnuts and sliced almonds.
~ Cook, stirring occasionally, until lightly browned, about 3-4 minutes.
~ Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats
are lightly toasted, about 3 minutes.
~ Transfer the oat mixture to a large bowl and stir in the honey, cinnamon, and salt.
~ Spread out onto the prepared baking sheet in an even layer.
~ Bake, stirring every few minutes, until the granola is light golden brown, about 20
~ Stir in the toasted coconut and dried cherries.
~ Move the granola to one side of the baking sheet and press gently into a thick slab. Let
cool to room temperature.
~ Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and
store in an airtight container.
Tips and Tricks
*This requires a good amount of ingredients to fit in the skillet. Make sure to use a large pan or have a stock pot of sorts handy.
- The mixture might appear "wet" for quite a while. The original recipe called for stirring and baking for 15 minutes. Mine was closer to 20 to 22 minutes. It will harden as it cools.
- This keeps in an airtight container in the fridge for a good while. At nearly two weeks, it still tasted fresh. I think glass containers help with the freshness factor.
Recipe barely adapted from Annie's Eats