Cherry Chocolate Granola

Recipe By: Laura Sorkin

In researching recipes for cherry-chocolate types of granola, we found many add cocoa to emphasize the chocolate flavor. In our trials, consensus was that coating everything with cocoa can muddy the taste of all of the ingredients, and the result didn’t even taste that chocolate-y. For ours, we used our Sweet Black Cherry Maple to highlight the berry notes and opted to add high-quality chocolate chunks at the end. This created a granola with cleaner, distinctive flavors that give equal weight to the oats, maple syrup, cherries, and chocolate.

Try this one over plain yogurt, with an extra splash of Black Cherry Maple on top. Or just put it in a small bowl with cold milk for a sweet-tart, hearty start to the day.

 

Cherry Chocolate Granola

Servings

Approx 4 cups

Prep Time

8 minutes

Cook Time

20 - 25 minutes

Ingredients

⅓ cup Runamok Sweet Black Cherry Maple Syrup

⅓ cup olive oil

2 Tbsp brown sugar

3 cups old fashioned oats

½ cup unsweetened shredded coconut

¼ cup roasted sunflower seeds

⅓ cup chopped almonds

1 tsp salt

½ cup dried cherries

½ cup chocolate chunks

Instructions

Preheat oven to 325° and line a baking sheet with parchment paper.

In a small pot, add the Cherry Maple Syrup, olive oil, and brown sugar. Heat over medium flame until the sugar has dissolved, about 3 minutes. Set aside.

In a large bowl, combine the oats, coconut, sunflower seeds, almonds, and salt. Pour the maple mixture over the dry ingredients and stir until coated.

Spread the mixture evenly on the pan and place in the oven. Bake for approximately 20 - 25 minutes, stirring occasionally so everything is evenly toasted. Try not to overbake, or it will taste burnt. Remove from the oven and let cool completely. 

Add the dried cherries and chocolate chunks and mix. Store in an airtight container in a cool place.