Weeknight Chocolate Cherry Granola
- Yield 18 servings
- Prep 15 minutes
- Cook 35 minutes
- Total 1 hour 50 minutes
Weeknight Chocolate Cherry Granola sits in the Desserts section of Regbie. The card serves 18 servings. Plan on 1 hour 50 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 18 servings
- ½ cup maple syrup, grade A amber color, rich taste
- ¼ cup melted refined coconut oil
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cardamom
- ½ teaspoon Diamond Crystal kosher salt
- 2 cups raw almonds, roughly chopped
- 2 cups unsweetened coconut flakes
- 1 cup raw walnuts, roughly chopped
- 1 cup raw cashews, roughly chopped
- ½ cup raw pepitas
- ½ cup dried cherries
- ½ cup dark chocolate chunks, or a reliable cut up dark chocolate bar
Method
Warm the oven to 300°F with the rack in the middle. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, cardamom, and salt.
Stir in the nuts and seeds and coat everything evenly with the wet ingredients. Don’t mix too vigorously or the coconut flakes will crumble.
Move the paleo granola to a parchment-lined baking sheet and use a silicone spatula to spread the granola evenly.
Pop the tray in the oven and bake for 30-35 minutes or until the edges turn golden brown. To ensure even browning, stir the granola and rotate the tray at the halfway point.
Take the tray out of the oven and cool completely, about an hour. Break it up into chunks and mix in the dried cherries and chocolate.
Pack your homemade paleo granola into sealed containers for your pals, and it’ll last for a couple of weeks!
Kitchen notes
- A serving size is ~ 1/2 cup.
