Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
About 8 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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

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

  • 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.

Source

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

Nutrition Facts

168 calories; calories from fat 32%; fat 5.9g; saturated fat 1.1g; mono fat 2.5g; poly fat 1.4g; protein 2.6g; carbohydrates 28.1g; fiber 2g; cholesterol 0mg; iron 1.1mg; sodium 77mg; calcium 14mg.
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