The granola recipe I shared last week is my go-to basic granola, perfect for making parfaits and for a quick and easy breakfast. Today's granola recipe has become one of my favorite snacking granolas. I'm sure it would be delicious with yogurt as well, but for now I've packaged it in little cellophane bags for Caleb to take to work and in little containers to have on hand here at home for afternoon snacks.
Cranberry Chocolate Coconut Granola
1 cup shredded sweetened coconut
1/3 cup walnuts, coarsely chopped
1/3 cup almonds, coarsely chopped
3 cups old fashioned rolled oats
3 Tbsp canola oil
1/2 cup honey
2 Tbsp ground flaxseed
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups dried cranberries
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 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 large 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 the bowl with the coconut. Stir in the honey, ground flaxseed, cinnamon, and salt. Spread out onto prepared baking sheet in an even layer. Bake, stirring every few minutes, until the granola is light golden brown, about 15-20 minutes.
Press the granola gently into a thick slab on the baking sheet. Let cool to room temperature. Break the dried and cooled granola into small clusters into a large bowl. Add the dried cranberries and chocolate and mix to combine. Store in an airtight container.
source: adapted from annie's eats, originally from America's Test Kitchen Healthy Family Cookbook