Chocolate Cherry Coconut Granola

After making Pumpkin Granola the last month. I think I’ve stumbled on a new addiction. I love, love, LOVE granola but the stuff is so pricy. On the flip side, it’s so cheap and easy to make. Well, I’m not 100% sure about the cheap side. My kitchen is filled with mason jars of dried fruits, nuts, beans and grains, so I generally have a cup or two on hand of any necessary ingredient. The only things I had to go out and buy was some extra oats (which by the way are REALLY cheap right now–Christmas baking anyone?) and coconut.

Making a single granola recipe makes me an expert granola maker. Obviously. So this time I decided I would make my own blend. Reading a bunch of recipes I got the main idea: oats plus add ins, sweetener, a bit of oil and bake. This particular recipe was inspired by my favorite granola in the world–Bread Alone’s Chocolate Berry Granola. At $6 a bag, it’s not the cheapest stuff, especially the way my husband eats it by the bowlful. So while my granola can never replace it, it serves as a good daily granola, saving Bread Alone’s for special occasions.

Chocolate Cherry Coconut Granola (Makes about 8 cups)

  • 1 c sliced almonds
  • 4 c oats
  • 1/2 c flax seed
  • 1 c dried cherries
  • 6 tsp oil (canola works well, or be adventurous–I used walnut!)
  • 2 tsp brown sugar
  • 1/2 c agave nectar
  • 3 tbsp cocoa powder
  • 1 c coconut flakes
  • 1/2 c dark chocolate chips (optional)

Preheat oven to In a medium nonstick pan toast sliced almonds for 3-4 minutes, stirring frequently, until fragrant. Pour almonds into a large bowl. Add oats, flax seeds and dried cherries and toss well.

In a separate bowl whisk oil, sugar, agave nectar and cocoa powder until smooth. Pour over oat mixture and stir well. This might take a bit to make sure oat mixture is fully coated! Spread onto parchment lined cookie sheet (or two) and bake for 20 minutes, stirring halfway through.

Meanwhile in the same pan you used for the almonds, toast the coconut flakes until light brown, about 5 minutes. Remove from pan and place in a clean large bowl to cool. When granola is done baking, let cool completely before adding to coconut and mixing well. Finally if desired, stir in an extra half cup of dark chocolate chips, just for fun. Store in an airtight container.

1 thought on “Chocolate Cherry Coconut Granola

  1. Pingback: Blueberry White Chocolate Granola « Brooklyn Locavore

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