Crunchy Nutella coated granola with dried cherries, almonds, and chocolate chips.
My bags are packed and ready to go on a plane that their owner is not so excited to get on. I’m heading back to yucky school tomorrow after a wonderfully long, lazy break. While I was home, I got to sleep until 8 (yes, 8 is late for me), watch too many movies, read for fun (I remembered that reading actually can be fun when it’s not assigned!), bake and photograph a ton of recipes, and eat actual food. Now I get to return to my cramped dorm room to wake up early, not watch too many movies, read “good” literature, bake infrequently, and eat cafeteria food…can you tell I’m excited?
I would like to say that I had some of this fabulous granola to take back with me to make the food situation better, but I ate it all…whoops. I threw a handful in some greek yogurt here and ate some as a snack there and ….BAM it was gone within 2 days. The best part about this recipe is that you can pretend you’re eating something healthy … cherries (fruit check), almonds (protein check)… when in reality you’re eating a lot of chocolate and Nutella.
Happy January!
…and voilà!
- 2 cups old-fashioned rolled oats (not Quick oats)
- ¾ cup dried cherries
- ½ cup slivered almonds
- ½ cup Nutella
- ¼ + 1 Tablespoon honey
- ½ cup semisweet chocolate chips
- Preheat oven to 325F.
- Line baking sheet with parchment paper.
- Mix oats, cherries, and almonds together. Set aside
- In a microwavable bowl, melt Nutella and honey together (about 40 seconds). Stir until liquidy and consistent.
- Pour the Nutella and honey mixture over the oat mixture and stir until all the oats are coated. The oats will be clumped together with the Nutella.
- Spread oats out on the baking sheet.
- Bake for 25 minutes, stirring at each 10 minute interval.
- Remove from oven and sprinkle chocolate chips on top. Make sure the oats are in a thin layer.
- Let the granola cool and crunch up for about 30-40 minutes.
Adapted from Sally’s Baking Addiction
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