Tuesday, February 14, 2012

Chocolate Cherry Almond Granola

4 cups old fashioned oats
1 cup sliced almonds
1 cup whole almonds
1/2 cup sweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon vanilla extract
4 ounces milk chocolate(or semi-sweet or bittersweet),coarsely chopped
1 cup dried cherries

Preheat to 325° F.

In a large bowl, combine oats, whole almonds, sliced almonds, sweetened coconut cinnamon and salt. Set aside.

In a medium saucepan, combine butter, oil, honey and brown sugar together and cook over medium heat until the sugar is dissolved and the mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat mixture and toss together with a wooden spoon, ensuring that all of the oat mixture is moistened by the liquids.

Spread mixture onto a large stoneware bar pan or large rimmed cookie sheet (lined with either parchment paper or a silpat liner to keep granola from sticking) and bake for about 25 to 30 minutes, stir twice during baking to ensure even browning. Remove from the oven, sprinkle coarsely chopped chocolate on top of the granola. As the chocolate begins to melt stir the mixture so that the chocolate is coating the granola. After the chocolate has been stirred into the granola let the granola cool. Add the dried cherries and store in an airtight container for up to two weeks.
From Dinah's Dishes

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