Chocolate Crunch

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.

Yield: About 8 cups (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 32%
  • Fat: 5.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.6g
  • Carbohydrate: 28.1g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 77mg
  • Calcium: 14mg

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

Preparation

  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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