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Crispy Chocolate Granola
adapted from Cooking Light [1]
Snack | Yield: About 8 cups
Prep time: 15 min | Cook time: 20 | Total time: 35 min
Ingredients
- 3 cups regular oats
- 1 cup rice cereal (like Rice Krispies)
- 1/2 cup packed brown sugar
- 1/3 cup chopped pecans (optional)
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 cup honey
- 2 tbsp. canola oil
- 1 tsp. vanilla
- 2 oz. bittersweet chocolate, finely chopped
- 1/2 cup to 1 cup dried cherries or cranberries
Process
- Preheat oven to 300 degrees (F). Cover a large, rimmed baking sheet with parchment paper and coat the parchment with cooking spray.
- Stir together oats, rice cereal, brown sugar, pecans, salt and cinnamon in a large bowl.
- In a small saucepan over medium-low heat stir together honey and canola oil; cook 2 minutes or until warm. Remove from heat. Whisk in vanilla and chocolate until smooth.
- Pour the chocolate mixture over the oat mixture and gently mix with a wooden spoon or spatula until combined. Spread mixture onto prepared pan. Bake for 20 minutes, stirring halfway through.
- Cool completely on pan (it will get crispy as it cools). Sprinkle the dried fruit on top and stir gently to combine.
This is good by itself or with milk poured on top like a cereal. Also great sprinkled on fruit or yogurt. Store in an air-tight container for up to a week.
Nutrition info:
Serving size: 1/2 cup
Calories: 168
Fat: 5.9g
Carbohydrates: 28.1g
Fiber: 2g
Protein: 2.6g
Crispy Peanut Butter Granola
adapted from Cooking Light [1]
Snack | Yield: About 8 cups
Prep time: 15 min | Cook time: 20 | Total time: 35 min
Ingredients
- 3 cups regular oats
- 1 cup rice cereal (like Rice Krispies)
- 1/2 cup packed brown sugar
- 1/3 cup chopped peanuts (optional)
- 1/2 tsp. salt
- 1/3 cup peanut butter
- 1/4 cup honey
- 2 tbsp. canola oil
- 1/2 cup to 1 cup raisins
Process
- Preheat oven to 300 degrees (F). Cover a large rimmed baking sheet with parchment paper and coat the parchment with cooking spray.
- Stir together oats, rice cereal, brown sugar, chopped peanuts and salt in a large bowl.
- In a small saucepan over medium-low heat stir together peanut butter, honey and canola oil; cook 2 minutes or until warm and smooth.
- Pour the peanut butter mixture over the oat mixture and gently mix with a wooden spoon or spatula until combined. Spread mixture onto prepared pan. Bake for 20 minutes, stirring halfway through.
- Cool completely on pan (it will get crispy as it cools). Sprinkle the raisins on top and stir gently to combine.
This is good by itself or with milk poured on top like a cereal. Also great sprinkled on fruit or yogurt. Store in an air-tight container for up to a week.
Nutrition info:
Serving size: 1/2 cup
Calories: 186
Fat: 7g
Carbohydrates: 29g
Fiber: 2g
Protein: 4g
Crispy Chocolate and Peanut Butter Granola
