You are not going to want to miss out on this granola.
It is full of dried cherries, mini chocolate chips, and caramelized pecans and walnuts.
This is my third and final granola recipe for the holiday season and it is FABULOUS!
The previous two recipes, Maple Almond Raisin Granola and Pumpkin Spice Granola with Medjool Dates are delicious as well, but this one…
…this one is the crown jewel.
Cherry Chocolate Chip Granola with Caramelized Pecans & Walnuts
*Preheat oven to 350 degrees
For The Nuts:
1 Cup of Walnut Halves
1 Cup of Pecan Halves
1 1/2 Cups of Coconut Sugar
2 Tablespoons of Dairy Free Butter
2 teaspoons of Pure Maple Syrup
1 Tablespoon of Ground Cinnamon
Generous Pinch of Sea Salt
Measure all ingredients into a medium frying pan (non stick!). Cook on medium stirring regularly until sugar is melted (but thick), and nuts are coated, about 7 minutes. Pour out onto a couple of sheets of parchment and immediately separate with two spoons. Allow to cool completely and then break apart the larger pieces. You will also have caramel that isn’t stuck to nuts. I broke that up as well and put it in the granola.
(**My nuts were still a little buttery after cooling so I moved them to a paper towel to soak up any excess that would otherwise take away from the crunch of the granola.)
For The Granola:
6 Cups of Gluten Free Oats
3 Tablespoons of Coconut Oil, melted
3/4 Cup of Pure Maple Syrup
1/4 teaspoon of Sea Salt
1 Cup of Dairy Free Mini Chocolate Chips
1 Cup of Dried Cherries
Measure the oats, coconut oil, maple syrup, and sea salt into a large roasting pan and stir until thoroughly combined. Bake in 10 minute increments until a small amount removed and cooled is golden and crisp. Mine took about 40 minutes. Pour out onto the counter onto to parchment to cool completely. Then pour into a bowl and stir in the chocolate chips, cherries, and caramelized nuts.
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