cherry chocolate coconut granola

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...

Cherry Chocolate Coconut Granola
makes about 14 cups
Ingredients:

• 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 
    minutes.  
~ 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