I'm sure everyone, myself included, can get into breakfast ruts every once and a while. I end up eating the same thing for breakfast for several weeks at a time and then getting sick of it. I normally go back and forth between cereal, an english muffin, or oatmeal on cold winter mornings. It can be very difficult to come up with healthy, creative, and quick breakfasts for your busy mornings. This homemade granola with cherries, chocolate and coconut will have you looking forward to breakfast every morning. It is healthy, a little bit sweet, and very versatile. You can substitute different dried fruits for the cherries, or omit the coconut or chocolate if you don't want the sweetness. I personally loved all three additions to this granola and will definitely be making big batches of this to eat with milk or yogurt for breakfasts and snacks. Get out of your breakfast rut with this delicious granola!
Makes about 14 cups (recipe can easily be halved)
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 or vegetable oil
1 cup honey
1/4 cups ground flaxseed (optional)
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 cups dried cherries
8 oz. bittersweet chocolate, coarsely chopped
Preheat the oven to 325 degrees. 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 the coconut to a small bowl and wipe out the skillet. Return the pan to medium heat and add the chopped walnuts and almonds. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the oats and oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.
Transfer the oat mixture a large bowl and stir in the honey, ground flaxseed if using, cinnamon and salt. Spread the mixture onto the prepared baking sheet in an even layer. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes total.
Remove the baking sheet from the oven and 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 termperature. Break the dried and cooled granola into small clusters, mix in the chopped chocolate and, store in an airtight container.
Serve with yogurt or milk for breakfast or a snack.
***Recipe from Annie's Eats