Cherry Chocolate Coconut Granola

Cherry Chocolate Coconut Granola

I apologize that I have no amusing anecdotes or witty comments today. Quite honestly, this week is midterms and I'm just trying to keep my head above water. And, on top of grading, presentations, and papers, I'm flying back to Kansas tomorrow to visit family and throw my fave friend, Nae, a baby shower! I'm super excited for the next few weeks; however, until spring break begins Thursday morning at 10:46 a.m., I've got to keep my head down and focus.

This granola has been my breakfast lately...and sometimes my lunch. Apparently, I've become a granola junkie. Some vanilla yogurt, some mixed berries, and a big handful of this granola and I'm a happy lady! While my heart and my tummy are still true to this Peanut Butter Banana Granola, this Cherry Chocolate Coconut Granola is a close second. Plus, the recipe makes a TON. I halved this recipe and I've still had plenty to last me a couple weeks. This granola is definitely going into my permanent breakfast rotation.

As a side note, I may have to purchase this gorgeous blue Kate Spade bag for work. I've been on the hunt for a new laptop bag and this one is perfection! Plus, at half off, I'm practically SAVING money...right?

Anyway, back to the grind. Have a great hump day!

Cherry Chocolate Coconut Granola

Ingredients:
2 cups shredded coconut (sweetened or unsweetened)
2/3 cup walnuts, coarsely chopped
2/3 cup almonds, coarsely chopped
6 cups old fashioned rolled oats
6 tbsp. canola oil
1 cup honey
¼ cup ground flaxseed (optional)
½ tsp. ground cinnamon
½ tsp. salt
2 cups dried cherries
8 oz. bittersweet chocolate, coarsely chopped

Directions:
Preheat the oven to 325˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Place a large skillet over medium heat. Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted. Transfer to a bowl and wipe out the pan. Return the pan to the heat and add the chopped walnuts and almonds. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon, and salt. Spread out onto the prepared baking sheet in an even layer. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the toasted coconut and dried cherries. Move the granola to one side of the baking sheet and press gently into a thick slab. Let cool to room temperature. Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

Yields: 14 cups
Source: Annie's Eats, adapted from America’s Test Kitchen Healthy Family Cookbook