Cherry Chocolate Chip Granola
Inspired by techniques from America's Test Kitchen.
An almond-based granola studded with tart dried cherries and sweet chocolate chips, creating a perfect balance of flavours and textures.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- stiff metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 360 kcal |
| Protein | 7.4 g |
| Carbohydrate | 45.7 g |
| of which sugars | 23.6 g |
| of which free sugars | 12.4 g |
| Fat | 18.5 g |
| of which saturates | 3 g |
| Fibre | 5.6 g |
| Salt | 0.18 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Syrup
- 120 ml vegetable oil
- 80 ml maple syrup
- 66 g light brown sugar
- 4 tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
Granola
- 425 g rolled oats (not instant)
- 285 g raw almonds, roughly chopped
Stir in after baking
- 285 g dried cherries, chopped
- 170 g mini semi-sweet chocolate chips
- 1
Preheat. Set the oven to 165 °C (145 °C fan) with the shelf in the upper-middle and line a large rimmed baking tray with baking paper.
- 2
Whisk. Whisk together 120 ml vegetable oil, 80 ml maple syrup, 66 g light brown sugar, 4 tsp vanilla and ½ tsp fine salt in a large bowl.
- 3
Fold. Fold through 425 g rolled oats and 285 g raw almonds roughly chopped until everything is evenly coated.
- 4
Spread. Tip the mixture onto the lined tray, spread thinly and press down very firmly with a stiff metal spatula to create a compact, even sheet.
- 5
Bake. Bake for 40-45 min, rotating the tray halfway, until light golden.
- 6
Cool. Remove and cool on a wire rack for 1 h, then break into pieces of whatever size you prefer.
- 7
Finish. Once completely cold, stir in 285 g dried cherries chopped and 170 g mini semi-sweet chocolate chips.
- 8
Store. Transfer to an airtight container.
Storage
Store in an airtight container for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
