Chocolate Cherry Granola

Chocolate Cherry Granola
Staff Writer

Bite Me More

What can be better than chocolate at breakfast? This recipe adds chunks of it into granola so you're not only starting off your day on a right note, but a decadent one. 

Ingredients

  • 4  Cups  old-fashioned large flaked oats
  • 1  Cup  slivered almonds
  • 1  Teaspoon  kosher salt
  • 1/2  Teaspoon  ground cinnamon
  • 1/2  Cup  melted butter
  • 1/2  Cup  packed brown sugar
  • 1/4  Cup  honey
  • 1  Teaspoon  vanilla extract
  • 3/4  Cups  dried cherries
  • 3/4  Cups  dark chocolate chunks

Directions

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the oats, almonds, salt, and cinnamon. In a small bowl, combine melted butter, brown sugar, honey, and vanilla. Whisk well and pour over oat mixture. Toss to combine and spread the granola on prepared baking sheet.

Bake for 20 minutes, stir carefully and then continue to bake for another 15 minutes. Remove from the oven, transfer to a large bowl, and let cool 5 minutes. Add the dried cherries and chocolate chunks, mixing to combine. Cool completely and store at room temperature in an airtight container for up to 1 week. 

Nutritional Facts

Total Fat
41g
59%
Sugar
40g
44%
Saturated Fat
18g
75%
Cholesterol
2mg
1%
Carbohydrate, by difference
101g
78%
Protein
22g
48%
Vitamin A, RAE
15µg
2%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
230mg
23%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
161µg
40%
Iron, Fe
7mg
39%
Magnesium, Mg
204mg
64%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
513mg
73%
Riboflavin
2mg
100%
Selenium, Se
20µg
36%
Sodium, Na
446mg
30%
Thiamin
2mg
100%
Water
24g
1%
Zinc, Zn
4mg
50%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.