Video
Cranberry Chocolate Granola
Delicious crunchy chocolate granola with real chocolate melted right in and dark chocolate chunks, almonds and cranberries!
Ingredients
- 3 cups 300g regular rolled oats
- ¾ cup 100g whole raw almonds
- ¼ cup 35g sunflower seeds
- ⅓ cup 80ml honey
- 2 tablespoon 30g packed light brown sugar
- 3 tablespoon 45ml olive oil
- 3 oz 85g bittersweet chocolate coarsely chopped
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon salt
- ¼ cup cacao nibs optional
- ¾ cup dark chocolate chips or chunks
- ¾ cup dried cranberries
Instructions
- Preheat your oven to 300°F and line a large baking sheet with parchment paper.
- In a large bowl, toss together oats, almonds and sunflower seeds.
- In a small saucepan over medium heat, combine honey, brown sugar, chocolate and olive oil and stir until the sugar melts. Add vanilla and salt and stir until melted and smooth. Do not over-heat it or let it come to a boil - you just want it to be warm enough to melt the chocolate and dissolve some sugar.
- Pour the warm chocolaty mixture into the bowl with the oat mixture and stir with a wooden spoon until all of the bits are evenly coated. Stir in cacao nibs if you choose to use them.
- Spread the mixture out onto your prepared baking sheet and bake for about 30 minutes, tossing the granola every 10 minutes to make sure it bakes evenly. It will smell fragrant and feel soft and dry (not sticky), but it will not be crisp when ready. It will crisp up as it cools.
- Transfer the baking sheet to a wire rack and let the granola cool completely without stirring. Once cooled, break it up into clusters and toss through dark chocolate chips or chunks and cranberries. Transfer it to an airtight container. Store at room temperature for up to 2 weeks.
