Black Forest Granola
The new Flavor of the Month is Chocolate & Fruit. I’ve been thinking a lot about dried cherries for some reason, so I knew the first recipe I shared would be one with those in it. A granola based on the flavors of a Black Forest Cake (cherries and chocolate) seemed like a great start! I love this granola because it’s more indulgent than your average granola with cocoa powder and bittersweet chocolate in it for a really decadent chocolate flavor. I don’t know about you, but these days I always feel like I deserve to treat myself and eating this granola definitely feels like I’m doing just that!
Start by preheating your oven and covering a large cookie sheet with parchment paper.
Now whisk together the maple syrup, brown sugar, vanilla extract, Kirsch, and salt together until smooth in a large bowl. You’re going to be adding the oats to this bowl so make sure it’s big enough that you’ll be able to stir all that together. Kirsch is a cherry liqueur that it brings to the foundation of the granola. If you don’t have it, that’s ok. Your flavors will just be more chocolaty and who can complain about that?
Gradually whisk in the vegetable oil until it is completely combined.
Once the oil is fully emulsified, pour in the cocoa powder. The cocoa powder adds a deep richness to the granola.
Then you’ll add the oats. Stir until they are coated with the liquid mixture. One note about the oatmeal, I don’t bother with a fancy brand or steel-cut oats. I just use Quaker old-fashioned oats (or the store brand equivalent), just make sure they’re not instant oats.
Spread the coated mixture on the lined cookie sheet. Now using the back of a spatula, the bottom of a measuring cup, or your hands, compress the granola. Pressing the granola like this ensures you’ll have nice large chunks in the final result.
Bake for a total of 45 minutes, turning about halfway through. As soon as the granola comes out of the oven, sprinkle the chocolate chips over it.
They’ll melt after a few minutes. Once melted spread it evenly.
Let the granola cool for about 2 hours, or until the chocolate is completely dried.
Once it’s cool, break it up in pieces into a bowl. I like to do this in 2 stages so the cherries are more evenly dispersed.
Now pour in the dried cherries and gently toss to mix them all in, trying to make sure they don’t all end up on the bottom.
Store in an airtight container.
This granola is great on yogurt and it’s a great excuse for eating chocolate for breakfast. A handful also makes a nice dessert. 🙂
- 1/3 cup + 1 tablespoon maple syrup
- 1/3 cup dark brown sugar
- 2 teaspoons Kirsch
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 cup + 1 tablespoon vegetable oil
- 1/4 cup tablespoons unsweetened cocoa powder
- 5 cups old-fashioned oats
- 1 1/2 cups bittersweet chocolate chips
- 1 1/2 cups dried cherries
- Preheat oven to 325 degrees and cover a large cookie sheet with parchment paper.
- Whisk maple syrup, brown sugar, vanilla extract, Kirsch, and salt in a large bowl.
- Whisk in vegetable oil gradually.
- Add cocoa powder and whisk until it’s completely mixed in.
- Stir in oats until coated.
- Spread onto lined cookie sheet.
- Compress granola.
- Bake for 45 minutes, turning about halfway through.
- Remove from oven and sprinkle chocolate chips on.
- Spread chocolate evenly once melted.
- Let cool about 2 hours, or until chocolate is dry.
- Break pieces into a bowl and pour in cherries.
- Toss gently to mix.