Cherry Chocolate Granola

I doubt I’ll ever completely break my cereal for breakfast habit, but I’m trying to change things up occasionally. My main criteria for a weekday breakfast is that I can throw it together in just a few minutes.

Granola stores well, so once a batch is prepared it’s ready for a quick breakfast or snack. Mixing granola, fruit, and yogurt only takes about 30 seconds longer than pouring a bowl of cereal, and it tastes so much better. This recipe could be adapted in all kinds of ways- different types of fruit, different nuts, maybe some maple syrup instead of honey? The options are limitless!

Cherry Chocolate Granola

Ingredients

1 cup shredded coconut (sweetened or unsweetened)
1/3 cup walnuts, coarsely chopped
1/3 cup almonds, coarsely chopped
3 cups old fashioned rolled oats
3 tbsp. canola oil
1/2 cup honey
1/4 tsp. cinnamon
1/4 tsp. salt
1 cup dried cherries
4 oz. bittersweet chocolate chips (or coarsely chopped)

Directions

Preheat the oven to 325 degrees and line a cookie sheet with parchment paper or foil.
Place the coconut in a skillet over medium heat and stir frequently until the coconut is toasted. Pour in a separate bowl and set aside.
Wipe out the pan and return to the heat. Add the chopped walnuts and almonds and cook for 3-4 minutes, stirring occasionally, until the nuts are lightly browned. Stir in the oats and oil and cook for about 3 minutes until the oats are lightly toasted.
Transfer the mixture to a large bowl and stir in the honey, cinnamon and salt. Spread in a thin layer on the baking sheet. Bake, stirring every 5 minutes, for about 15 minutes until the granola is light golden brown.
Add the toasted coconut and dried cherries. Push the granola to one side of the baking sheet and gently press into a slab. Allow to cool to room temperature, then break the granola into small clusters. Add the chocolate then store in an airtight container.

Makes: About 7 cups