Make this granola today, enjoy amazing breakfasts all next week
If your weekday breakfasts are looking a little dullsville of late (that is if you even have any at all), we have just the solution for you.
Say hello to: Oatmeal Chocolate Chunk Granola.
Make a batch of this today, and spend the week sprinkling this on your greek yogurt, some chopped up fruit, or even just scoff it by the handful straight from the jar (we won't judge you, it's that good!).
We'll give you a hint: This basically tastes like cookie granola. Get that? COOKIE GRANOLA!
Want to give it a whirl?
Oatmeal Chocolate Chunk Granola
3 cups old fashion oats
¾ cups cashews, roughly chopped
¾ cups almond, roughly chopped
1 cup sweetened shredded coconut
1 teaspoon kosher salt
1 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter
¼ cups honey or agave nectar
⅔ cups brown sugar
2 teaspoons vanilla extract
½ cups Chocolate Chunks
½ cups Dried Cranberries or Dried Cherries or BOTH!
Preheat oven to 175 degrees C.
In a large bowl, combine the oats, cashews, almonds, coconut, salt, and cinnamon and set aside.
In a medium saucepan, melt the butter, honey and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.
Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 10 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 10 minutes.
Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chunks and the dried cranberries. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.
(Recipe via Cupcakesandcashmere.com)