Tuesday, February 10, 2015

Cranberry Pistachio and Dark Chocolate Granola



I used to be a granola making machine! I got a few in my recipe box that I loved and used all the time, then I sort of took a break.  You know how things go...life happens.  After our last stash of Almond Joy Granola (my fave!) was gone I decided to try a new recipe.  Actually the base is pretty similar to most of the granola I make, but the add-ins are what make it unique and delicious.  I've never put pistachios in granola before but I was pleasantly surprised.  I love them by themselves and their delicious taste and saltiness gives a great contrast in flavors to the sweet cranberries and dark chocolate. This will definitely be up there in my top faves!


Cranberry Pistachio and Dark Chocolate Granola
4 cups rolled oats
1 cup crispy rice cereal
1- 1 1/2 cups sweetened flaked coconut
1/4 cup coconut oil
1/4 cup water
3 Tbsp. brown sugar
3 Tbsp. honey
1 Tbsp. vanilla
1 Tbsp. cinnamon
1/2 tsp. ground ginger
1 cup salted pistachios
1 cup dried cranberries
1 cup dark chocolate chips

Preheat oven to 325 degrees F.

In a large mixing bowl, combine oats, cereal and coconut.  In a smaller microwave-safe mixing bowl, add coconut oil, water, brown sugar, vanilla, cinnamon and ginger.  Microwave about 30 seconds to melt coconut oil and whisk together until combined.  Pour over oat mixture and stir until oats are well-coated.

Spread granola out on 1 or 2 cookie sheets.  Bake for 20-25 minutes, stirring every 5-10 minutes.  If you use only one cookie sheet, use the longer cook time but if using two sheets the granola will brown quicker so stir more frequently and use the shorter cook time.

Allow granola to slightly cool then add pistachios, cranberries and dark chocolate chips.  Mix in and let it sit a few minutes so chocolate melts a little. Stir just a few times so the chocolate spreads just a little but doesn't coat everything.  This will give you clusters perfect for popping in your mouth.

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