CRANBERRY AND DARK CHOCOLATE GRANOLA
A good granola is a great staple to have in your cupboard - add it to a bowl with some oat milk or coconut yoghurt and some fresh fruit, and you’re good to go. Or enjoy it as a snack ... before you know it, it’s all gone and you’re back in the kitchen making another batch of granola. But maybe that’s just in my house.
Dark chocolate and tart cranberries are a perfect combination here, and the inspiration came from a bar of chocolate I had a few years ago. Since then I have made this granola many times for my end of year hampers and it’s always been a great hit.
How to make granola
The basic granola ingredients are oats, nuts, seeds, spices, sweetener, oil, dried fruit and salt. I would always recommend using large jumbo oats so that the granola has a nice texture. (Of course you can also use other grains like buckwheat, amaranth or quinoa). All ingredients except the dried fruits are mixed and then baked at a low-ish temperature on a large sheet.
Three things to note when making granola
Don’t overload the baking sheet as your granola will steam but not bake if there is too much. Instead, spread it out on two sheets.
Don’t overbake. Granola can burn quickly so rather underbake it a little. It will continue to crisp up when it is cooling down.
Don’t add the dried fruits until after the baking process, as they would burn otherwise.
How to store granola
Granola will keep for several weeks in an airtight container. But you could also make a large batch and then freeze it. Ideally freeze it on a sheet and then store in a freezer bag. When needed, just grab a handful and let it come to room temperature, which should only take a few minutes.
As always, if you’ve tried this recipe, let me know. Leave a comment here, or tag @thenourishedbowl on Instagram if you’re posting a picture.
If you love granola, why not check out this Winter Spice Granola.