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+ servings
Cherry Chocolate Granola

Cherry Chocolate Granola

Yield 14 cups


  • 2 cups unsweetened coconut flakes
  • 2/3 cup walnuts coarsely chopped
  • 2/3 cup almonds coarsely chopped
  • 6 cups old fashioned rolled oats
  • 6 tbsp coconut oil melted to liquid form
  • 1 cup honey
  • ¼ cup ground flaxseed
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 cups dried cherries
  • 8 oz bittersweet chocolate coarsely chopped


  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Place a large pan over medium heat. Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted. Transfer coconut to a bowl, and wipe out the pan. Return the pan to the heat, and add the chopped walnuts and almonds. Cook, stirring occasionally, until lightly browned and fragrant, 3-4 minutes. Stir in the oats and coconut oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.
  3. Transfer the oat mixture to a large mixing bowl and stir in the honey, ground flaxseed, cinnamon and salt; mix until well combined. Spread out the mixture onto the prepared baking sheet in an even layer. Bake until light golden brown, about 15 minutes, stirring once halfway through baking.
  4. Out of the oven, add the toasted coconut and dried cherries and stir to combine. Move the granola toward one side of the baking sheet and press gently into a thick slab. Let cool to room temperature. Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.


Source: slightly adapted from Everyday Annie, who adapted it from America's Test Kitchen Healthy Family Cookbook