Chocolate‑Covered Cherry Granola

Why You’ll Love This Recipe

You get the best of both worlds: wholesome oats and nuts, with the richness of chocolate and bright notes from cherries. It’s satisfying, flavorful, and easy to make in one batch. Plus, it stores well, making it a great grab‑and‑go option for busy mornings or midday snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled (old‑fashioned) oats
• Nuts (such as almonds, pecans, or walnuts), chopped
• Seeds (optional, e.g. sunflower seeds or pepitas)
• Unsweetened cocoa powder
• Sweetener (maple syrup, honey, or agave)
• Neutral oil (coconut oil, vegetable oil, or melted butter)
• Vanilla extract
• Salt
• Dried cherries (tart or sweet, chopped if large)
• Chocolate chips or small chopped chocolate (added after baking)

Directions

1. Preheat the oven:
   Preheat your oven to about 300 °F (150 °C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients:
   In a large bowl, combine oats, chopped nuts, seeds (if using), cocoa powder, and salt. Stir until evenly mixed.
3. Mix wet ingredients:
   In a smaller bowl, whisk together the sweetener, oil, and vanilla extract until smooth.
4. Combine:
   Pour the wet mixture over the dry ingredients. Stir until all dry pieces are coated evenly.
5. Bake:
   Spread the granola in a single, even layer on the prepared baking sheet. Bake for about 20 minutes, then rotate the pan (or stir) and continue baking another 15–20 minutes until granola is golden and crisp. Watch carefully near the end to prevent burning.
6. Cool & add mix‑ins:
   Remove from oven and let the granola cool completely on the pan. Do not stir while warm (to allow clumps to form). Once fully cooled, stir in the dried cherries and chocolate chips (or chopped chocolate) so the chocolate melts slightly and binds bits of granola (optional).
7. Store:
   Transfer cooled granola into an airtight container. Use within 2–3 weeks for best texture.

Servings and timing

Yields approximately 8–10 cups of granola (serving size ~½ cup)
Total time: ~40 minutes (10 minutes prep + 25–30 minutes baking + cooling time)

Storage/Reheating

• Storage: Keep the granola in an airtight container at room temperature for up to 2–3 weeks.
• Refreshing Crunch: If it softens, spread it on a baking sheet and warm at 300 °F (150 °C) for 5–10 minutes to crisp it back up (watching carefully so the chocolate doesn’t burn).

Variations

• Nut-free: Replace nuts with extra seeds (pumpkin, sunflower) or more oats.
• Extra chocolate: Use chocolate chunks or drizzle melted chocolate after cooling.
• Fruit swap: Use dried cranberries, blueberries, or chopped apricots instead of cherries.
• Lower sugar: Reduce the sweetener slightly and rely more on the chocolate bits for sweetness.
• Spiced version: Add a pinch of cinnamon or instant espresso powder to deepen flavor.

FAQs

What kind of oats should I use?

Use old‑fashioned (rolled) oats. Quick oats may burn and won’t develop as much texture.

When should I add the chocolate?

Add the chocolate chips or chopped chocolate after the granola has cooled. That way the chocolate won’t fully melt into a slurry, but instead forms pockets or coatings. Many recipes follow this method. (Plant Based RD)

Can I make it gluten‑free?

Yes—use certified gluten‑free oats and ensure any nuts, chocolate, or mix‑ins are labeled gluten‑free.

Will the granola stay crunchy?

Yes, if stored in a dry, airtight container. Moisture will soften it, so avoid storing in humid environments.

Can I double the recipe?

Absolutely. Use multiple baking sheets so the granola remains in a single layer for even baking.

Can I skip the chocolate?

Yes. It’s still delicious with just the cocoa‑flavored granola and cherries.

What’s a good way to eat it?

Enjoy with milk or yogurt, sprinkle over smoothie bowls, or snack on it by the handful.

Why doesn’t my granola clump?

To encourage clusters, press the mixture gently into the pan before baking and avoid stirring it too much while warm.

Can I use other dried fruits?

Yes—dried apricots, blueberries, or raisins all work well (mind their moisture content).

Conclusion

This Chocolate‑Covered Cherry Granola brings together crunchy oats, satisfying nuts, rich chocolate, and tangy cherries in a homemade, versatile snack or breakfast option. It’s both indulgent and wholesome, easy to customize, and perfect to batch‑make for ongoing enjoyment. Let me know if you’d like a version with specific ingredients or dietary tweaks!

Chocolate‑Covered Cherry Granola

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Crunchy homemade granola featuring rich cocoa, tart dried cherries, and melty chocolate chips. A wholesome yet indulgent breakfast or snack option with a perfect balance of flavor and texture.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8–10 cups
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups rolled (old-fashioned) oats
• 1 cup chopped nuts (almonds, pecans, or walnuts)
• 1/4 cup seeds (pumpkin seeds or sunflower seeds, optional)
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup maple syrup, honey, or agave
• 1/3 cup neutral oil (coconut oil, vegetable oil, or melted butter)
• 1 tsp vanilla extract
• 1 cup dried cherries (chopped if large)
• 3/4 cup chocolate chips or chopped chocolate (added after baking)

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Instructions

1. Preheat oven to 300 °F (150 °C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine oats, chopped nuts, seeds (if using), cocoa powder, and salt. Stir to mix evenly.
3. In a separate bowl, whisk together maple syrup (or other sweetener), oil, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until fully coated.
5. Spread the mixture evenly on the prepared baking sheet. Press down gently for more clumps.
6. Bake for 20 minutes. Stir or rotate pan, then bake an additional 15–20 minutes until dry and crisp. Watch closely to avoid burning.
7. Let granola cool completely on the pan without stirring to encourage clusters.
8. Once cooled, stir in dried cherries and chocolate chips. The chocolate may melt slightly and help bind clusters.
9. Store in an airtight container at room temperature for up to 2–3 weeks.

Notes

• Use certified gluten-free oats and mix-ins for a gluten-free version.
• To enhance clumping, gently press granola into the pan before baking and avoid stirring while cooling.
• Customize with other dried fruits or omit chocolate if preferred.
• If granola softens over time, crisp it in the oven at 300 °F for 5–10 minutes.
• Drizzle with extra melted chocolate after baking for a dessert-style version.

Nutrition

• Serving Size: 1/2 cup
• Calories: 230
• Sugar: 9g
• Sodium: 85mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg