This granola tastes like oatmeal cookies! Super easy recipe for delicious coconut granola with cranberries and dark chocolate. So much better than store bought!
Well, friends. Here I am with another revamp of an old recipe. This one is from waaaaay back. Like the 3rd recipe ever posted on Rhubarbarians. WHOA WHOA!
It's a recipe that I come back to every year though. I make a giant batch and give it away as gifts over the holidays. I know, I know, the holidays are over (noooooo!), but I made the recipe even better this year and shot some new photos that aren't like, totally embarrassing.
So, here's my gift to you: the best granola you will ever taste.
Have you tried our super chunky pumpkin granola?
So, OBVS this tasty stuff is the best served just like cereal. In a big bowl of milk. It's like eating a bowl of cookies and milk for breakfast. And I mean that literally.
This is NOT your healthy, everyday granola. You guys. Butter, chocolate, sugar. Need I say more? You MIGHT snack on all this before it even makes it to your bowl though. Mmmmm....
My husband says that it's like a granola version of the hello dolly. You know what? He's totally right! Coconutty, chocolatey, nutty, sweet, salty. OMG. Next year I'm going to label this hello dolly granola. ?
Recipe
Cranberry dark chocolate coconut granola
Ingredients
- 2 ¼ cups rolled oats
- ¾ cup unsweetened flaked coconut
- ¾ cup unsalted pecans, roughly chopped
- 1 cup dried cranberries
- 1 cup dark chocolate or semi-sweet chocolate chips
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ⅛ cup white sugar
- ¼ cup maple syrup
- 4 tablespoon unsalted butter, melted
- 3 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Mix the first 8 ingredients (through sugar) in a large bowl.
- Mix the remaining wet ingredients together in a small bowl.
- Pour the wet ingredients over the dry and mix well, coating the granola evenly.
- Spread evenly onto the parchment lined baking sheet and bake for 30 minutes, stirring once.
- Let cool, and store in an airtight container for up to 2 weeks.
OK, hello dolly and oatmeal cookie lovers. Let me know if you make this!
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories!
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