I never met a granola I didn’t like—and not just for topping my yogurt! I love to snack on it like trail mix, sprinkle it over ice cream, or eat it like cereal with milk. This combo of chocolate, cherries, and almonds is so decadent that it almost feels like dessert. If you can have breakfast for dinner, then why can’t you have dessert for breakfast, am I right?!
½ cup coconut oil (preferably refined)
½ cup maple syrup
3 tablespoons Dutch-process cocoa powder
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1½ cups puffed Kamut cereal (or puffed cereal of your choice)
1½ cups old-fashioned rolled oats
1 cup sliced raw almonds
½ cup dried cherries or cranberries
½ cup chopped good-quality dark chocolate
1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2 In a large saucepan, melt the coconut oil with the maple syrup over medium-low heat. Remove from the heat and stir in the cocoa, salt, vanilla, and cinnamon. Add the puffed cereal, oats, and almonds and stir until evenly coated.
3 Spread the mixture out on the prepared baking sheet and bake for 20 minutes, stirring halfway through, until the mixture is fragrant, toasted, and darkened. Cool completely. Stir in the dried cherries and chocolate and store in an airtight container for up to 1 month.