We came up with another excuse to eat chocolate for breakfast. Classic oats, nuts, and sweetened coconut get mixed with a cocoa-honey syrup before baking in the oven. Tossing chocolate covered raisins, almonds, and cranberries with the warm granola transforms the humble oat mixture into decadent clusters. The almonds make it a little sophisticated, but we wouldn’t complain about a handful of chocolate-covered peanuts thrown in the mix. We like to snack on it between meals (don’t tell mom!) but it makes a pretty great snack at the movies, too. For the ultimate treat, eat it with a splash of whole milk or—if you’re feeling naughty—a little half-n-half.
4 cups rolled oats
½ cup salted roasted sunflower seed kernels
½ cup sweetened shredded coconut
½ cup packed light brown sugar
⅓ cup unsweetened cocoa
⅓ cup honey
¼ canola oil
1 teaspoon table salt
1 vanilla extract
1 cup chocolate-covered raisins (about 7 oz.)
1 cup chocolate-covered almonds (about 6 oz.)
1 cup chocolate-covered cranberries (about 6½ oz.)
How to Make It
Preheat oven to 325°F. Combine oats, sunflower seed kernels, and coconut in a large bowl.
Combine brown sugar, cocoa, honey, oil, and salt in a saucepan. Bring to a simmer over medium, stirring often. Remove from heat; stir in vanilla. Pour over oat mixture, tossing well to coat. Spread mixture in an even layer on a rimmed baking sheet coated with cooking spray. Bake in preheated oven 30 minutes, stirring after 15 minutes. Remove from oven, and cool 5 minutes.
Sprinkle raisins, almonds, and cranberries evenly over warm oat mixture; stir gently to combine. (The warm oats will melt the chocolate coating to form clumps of granola.) Let stand 5 minutes; stir mixture. Chill on baking sheet until chocolate sets, about 30 minutes. Store granola in an airtight container at room temperature.
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