The girls decided we needed some new granola and requested Chocolate Cherry. I thought that was a wonderful idea since Valentine’s is right around the corner. Since many friends and family that liked it we may make it for some of our special Valentines. Granola is quick and easy to make and the best part is you can customize it however you want! We made a chocolate granola and added sweet cacao nibs (you can use chocolate), dried cherries, and sliced almonds to this batch. We also made another batch, my favorite, with coconut flakes instead of almonds!
Chocolate Cherry Granola
Makes about 10-12 cups
6 c oats, gluten free
1/2 c coconut oil, melted
1/2 c raw agave, pure maple syrup, or honey (honey for non-vegan)
2 TBSP coconut palm sugar (Navitas Naturals)
1/4 c cocoa powder
1/4 c raw cacao powder, or more cocoa powder (Navitas Naturals)
2 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
1 c dried cherries
1/3 c sweet cacao nibs, chocolate chips, or chopped dark chocolate of choice (used Navitas Naturals sweet cacao nibs, I also like using chopped Vega Maca Chocolate Bars)
1/2 c sliced raw almonds, or raw shredded coconut
Preheat oven to 300 degrees. Line large baking sheet with parchment paper. In large mixing bowl mix together melted coconut oil, agave/honey, coconut palm sugar, cacoa, cocoa, vanilla, cinnamon, and salt. Add oats and mix together with rubber spatula until evenly coated. Spread on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Before placing in the oven for the last 10 minutes add in the sliced almonds if you would like them toasted, or they can be added in with everything else at the end. Remove from the oven and stir in cranberries and cacao nibs, if adding chocolate wait until the granola has cooled a bit or the chocolate will melt. Cool completely and store in airtight container, and eat within 7-10 days. Enjoy!