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. 

8
Servings
792
Calories Per Serving
Deliver Ingredients

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
44g
63%
Sugar
46g
51%
Saturated Fat
19g
79%
Cholesterol
17mg
6%
Carbohydrate, by difference
90g
69%
Protein
11g
24%
Vitamin A, RAE
80µg
11%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
160mg
16%
Choline, total
43mg
10%
Fiber, total dietary
5g
20%
Folate, total
114µg
29%
Iron, Fe
7mg
39%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
368mg
53%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
666mg
44%
Thiamin
1mg
91%
Water
44g
2%
Zinc, Zn
1mg
13%

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.