Big Clusters Maple Cinnamon Chocolate Chip Granola
This Big Clusters Maple Cinnamon Chocolate Chip Granola is irresistibly crunchy and sweet! Perfect for snacking, breakfast, or topping your favorite yogurt.
Servings: 4 servings
Ingredients
Wet Ingredients:
- 1 cup Maple Syrup
- 1 cup Honey, Agave, or Brown Rice Syrup choose one
- 1 cup Coconut Oil liquid-state
- 1 cup Light Brown Sugar packed
- 2 tablespoons Cinnamon (reduce to 1 tablespoon if sensitive)
- 1 tablespoon Molasses avoid blackstrap
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Nutmeg
- 1 pinch Salt optional
Dry Ingredients:
- 2 cups Old-Fashioned Whole-Rolled Oats certified gluten-free if necessary
- 1 cup Almonds raw and unsalted
- 1 cup Dried Fruit mix of raisins, candied ginger, and dried cranberries
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Start by preheating your oven to 325°F (160°C).
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the wet ingredients and mix well until fully incorporated.
- Add the oats and almonds to the wet mixture and stir until evenly coated.
- Spread the mixture evenly onto the prepared baking sheet and press down slightly.
- Bake for 25-30 minutes, stirring halfway through.
- Once baked, let cool for 10 minutes, then fold in the dried fruit and chocolate chips.
- Allow to cool completely before breaking into clusters.
- Store in an airtight container for up to 2 weeks.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Spatula
- Measuring cups and spoons
Notes
- Feel free to adjust the spices to your liking.
- Press the granola down firmly on the baking sheet for larger clusters.
- This granola makes for a wonderful gift!