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Chocolate Crunch

Yield About 8 cups (serving size: 1/2 cup)
This granola is satisfying on its own or sprinkled over yogurt, fresh fruit, or ice cream. Store in an airtight container for up to one week, or freeze for up to one month.

Ingredients

  • Cooking spray
  • 3 cups regular oats
  • 1 cup oven-toasted rice cereal (such as Rice Krispies)
  • 1/2 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped
  • 1/2 cup dried cranberries

Nutrition Information

  • calories 168
  • caloriesfromfat 32 %
  • fat 5.9 g
  • satfat 1.1 g
  • monofat 2.5 g
  • polyfat 1.4 g
  • protein 2.6 g
  • carbohydrate 28.1 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 77 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 300°.

  2. Cover a jelly-roll pan with parchment paper. Coat parchment paper with cooking spray.

  3. Combine oats, rice cereal, brown sugar, chopped pecans, salt, and ground cinnamon in a large bowl.

  4. Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.

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