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Double choc chip granola with cranberries recipe
Double choc chip granola with cranberries recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Decadent chocolate, macadamia, and cranberry clusters, a luxurious treat for a Sunday morning, simply pair with yogurt or milk.
Ingredients:
  • Raspberry coulis (see tip)
  • 270g (3 cups) rolled oats
  • 130g (2 cups) shredded coconut
  • 145g (1 cup) macadamias, coarsely chopped
  • 100g pkt flaked almonds
  • 35g (1/3 cup) cocoa powder
  • 80g solid coconut oil
  • 125ml (1/2 cup) maple syrup
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 tsp vanilla bean paste
  • 170g pkt dried cranberries
  • 2 x 200g pkt dark chocolate baking chips
  • 2.40 gm sea salt flakes
  • Greek-style yoghurt, to serve (optional)
Instructions:
  • Preheat your oven to 180C/160C fan forced, then line 2 baking trays with non-stick baking paper.
  • Combine rolled oats, coconut, macadamia nuts, almonds, and cocoa in a large bowl. Mix until evenly incorporated.
  • In a small saucepan, mix together the oil, maple syrup, sugar, and vanilla. Heat gently, stirring occasionally, until everything is melted and blended. Pour this mixture over the oats and mix well until fully coated.
  • Spread the mixture evenly on the trays. Bake for 30 minutes or until golden and crisp, stirring every 10 minutes. It will become firmer after cooling.
  • Add cranberries to the trays of hot granola and mix well. Sprinkle half of the chocolate chips over the top. Let it sit without stirring for 15 minutes to allow the chocolate to melt into the granola. Chill trays in the fridge for 30 minutes, or until the chocolate hardens and the granola cools completely.
  • Mix in the salt and any chocolate chips left. Stir until everything is well blended. Crush any big clusters. Enjoy with raspberry coulis and yogurt, if desired.

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