Fruit And Nut Milk Chocolate Granola Clusters Recipes

BIG-CLUSTER CHOCOLATY GRANOLA

Big-Cluster Chocolaty Granola image

This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters - perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.

Provided by Ali Slagle

Categories breakfast, snack, finger foods

Time 1h

Yield 5 cups

Number Of Ingredients 8

Ingredients

1/2 cup maple syrup
1/3 cup olive oil or melted coconut oil
1/3 cup unsweetened cocoa powder
1 teaspoon kosher salt (Diamond Crystal)
3 cups rolled, old-fashioned oats
1 1/2 cups raw or roasted unsalted nuts, such as pecans, almonds, hazelnuts or a mix, roughly chopped
1/2 cup raw seeds, such as pumpkin, sesame, millet, quinoa, sunflower, flax, chia or a mix
1 cup dried fruit, such as cherries, figs, dates or apricots, roughly chopped (optional)

Steps:

Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.

FRUIT AND NUT MILK CHOCOLATE GRANOLA CLUSTERS

Fruit and Nut Milk Chocolate Granola Clusters image

Creamy milk chocolate coats bits of crunchy granola, salted nuts, and tangy bits of dried fruit. These perfect holiday chocolates take only 10 minutes to make, and you can customize them however you like!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 2

Ingredients

1 11.5-ounce bag milk chocolate chips or baking pieces (I prefer Ghirardelli brand)
2 cups of Hazelnut Pistachio Granola with Dried Cherries and Candied Ginger - or your favorite granola

Steps:

Line a mini muffin tin with mini (1 1/4-inch) cupcake/candy liners, or set them on a baking sheet or other rigid surface. Set aside.
Fill a medium saucepan with about an inch of water and put over high heat. Bring to a boil. Reduce to a simmer and set a double boiler or metal bowl on top of the pan. Pour the chocolate chips in the bowl and stir constantly just until melted. Remove from heat.
Pour two cups of granola into the chocolate and stir until coated.
Using two spoons or a cookie scoop, scoop melted chocolate and granola mixture by the tablespoonful into liners. Sprinkle with granola (I try to include a nut and a piece of fruit on top of each one to help people know what to expect when they bite into one).
Let sit at room temperature for about 2 hours, or until hard.
Clusters keep at room temperature in an airtight container for up to 5 days.

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