This Chocolate Cherry Almond Granola is crisp and chocolatey with big chunks of chewy dried cherries and crunchy Marcona almond. It's so easy to make and delicious you'll never spring for a pricey box of fancy granola again.
Grains & Seeds
Gluten-Free, Pescatarian, Vegetarian
1/2cupdried unsweetened shredded coconut
1/3cupunsweetened cocoa powder
6tablespoonscultured unsalted butter(melted)
1/3cupmaple syrup(adjust to taste)
1/2cupdried cherries(roughly chopped)
Put the oven rack in the middle position and preheat to 300 degrees F (150 C).
Mix all the ingredients (except the cherries) together in a bowl until the mixture is well combined and sticky.
Line a sheet pan with parchment paper or a silicone mat and spread the granola out in a thin even layer.
Bake the granola for 30-40 minutes until the granola is very fragrant. Be careful not to burn the granola as the coco powder makes it tough to tell how brown it is. If in doubt, pull the granola out early and let it cool. If it's not crisp after cooling, put it back in the oven for a little longer.
Once the granola has fully cooled, add the dried cherries.