Chocolate Coconut Granola
Chocolate Coconut Granola. A decadent chocolate coconut granola with cashews, dried cranberries, apricots, almonds, coconut flakes, and chocolate chips.
Servings: 8
Equipment
- baking sheet
- mixing bowl set
- measuring cups and spoons
Ingredients
- 3 cups Old-Fashioned Rolled Oats
- 1 cup Cashews
- 3/4 cup Almonds (sliced, slivered, or chopped)
- 1 cup Unsweetened Coconut Flakes
- 1/2 teaspoon Salt
- 1/2 cup Salted Butter
- 3/4 cup Brown Sugar
- 1/4 cup 100% Real Maple Syrup (or honey)
- 2 teaspoons Vanilla Extract
- 1 cup Dark Chocolate Chips (or more depending on taste)
- 1/2 cup Dried Cranberries
- 1/2 cup Dried Apricots (chopped)
Instructions
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper or lightly spray with non-stick cooking spray.
- In a large bowl, combine the oats, cashews, almonds, coconut, and salt.
- In a small saucepan, melt butter, brown sugar, and maple syrup over medium-low heat until completely melted, stirring often. Remove from heat and stir in vanilla. Pour the mixture over the oats and toss to coat.
- Spread the granola mixture onto baking sheet, evenly spreading it out. Bake for 15 minutes and then open the oven and flip the granola around. Bake for an additional 15 minutes, depending on desired crunchiness.
- Remove from oven and let cool. Once the granola has cooled, toss the chocolate chips, cranberries, and apricots in the granola. Pack the granola in mason jars or Ziploc bags and store in the refrigerator or pantry. The granola will last longer in the refrigerator.
