Alison Miksch
Hands-On Time
10 Mins
Total Time
35 Mins
Yield
24 (serving size: ½ cup)

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.

How to Make It

Step 1

Preheat oven to 325°F. Combine oats, sunflower seed kernels, and coconut in a large bowl.

Step 2

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.

Step 3

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.

Chef's Notes

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Ratings & Reviews

/5
Reviews
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