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Ingredients
| rolled oats: 7 cups |
| almonds (sliced): 1 1/2 cups |
| Kosher salt: 1 1/2 tsp |
| ground cinnamon: 1 tsp |
| semisweet baking chocolate squares (grated): 1 cup |
| light brown sugar (packed): 1/2 cup |
| honey: 1/4 cup |
| canola oil - for salads, woks and light frying: 2 Tbl |
| vanilla extract: 1 tsp |
| dried cherries (chopped): 1/2 cup |
| dried sweetened cranberries: 1/2 cup |
| golden seedless raisins (not packed): 1/2 cup |
Chocolate, Almond, and Fruit Granola
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
65 min -
Servings
1 serving(s)
Tags
- Mix the oats and almonds in a large bowl.
- Preheat the oven to 250 degrees.
- Mix the rest of the ingredients (except the fruit) in a microwave safe bowl. Heat for 60 seconds and stir until smooth. Microwave for an additional 30 seconds to make the mixture easier to fold into the oats.
- Pour the chocolate mixture into the large bowl and stir until all of the dry ingredients are evenly covered. Use no more than 1/4 cup of water to get as much of the chocolate mixture out of the bowl as possible.
- Spread evenly in two 9x13 baking pans and cook for one hour, stirring every 15 minutes.
- Remove from the oven and stir half of the fruit into each pan until evenly distributed. Put the pans back in the oven for an additional 5 minutes.
- Remove the pans from the oven, let cool completely, then store in a plastic bag.