Dark Chocolate Cherry Granola

Start the morning with Dark Chocolate Cherry Granola. Gluten free, vegan and low sugar, this granola makes a tasty breakfast or snack and calls for easy to find ingredients. It is best enjoyed by the handful, over yogurt, with milk or whatever suits your fancy.

Recently, Lady Baby has been o-b-s-e-s-s-e-d with granola.

It started when her best friend – yes, my toddler has a best friend – and his mom brought some over to our home because the granola bites they found at the store, which were essentially crushed up granola bars, were an easy snack.

We purchased some the same week.

She’s since gobbled her way through the giant bag.

So this weekend, I decided it was time to jump back on the homemade granola train.

I made homemade granola religiously for about a year, making a batch once a month to sprinkle on top of my yogurt or in a bowl of milk.

Then my lactose intolerance reared its ugly head. While I could still enjoy a little dairy, a glass of milk or a bowl of yogurt was out.

I should also mention that our child was recently introduced to chocolate, as well. She’s also a huge fan of dried tart cherries. Hence this granola flavor that’s lower in sugar than the store-bought kind.

This gluten free and vegan granola is sweetened by pure maple syrup. And while the dried tart cherries add a little sugar into the mix, they’re not nearly as sweet as some dried fruits. (Lookin’ at you, cranberries and raisins.)

If you’re feeling decadent, throw in a handful of dark chocolate or cocoa nibs once the granola has cooled.

If you’re like me, just enjoy it as-is by the handful. The chocolate-y flavor of this granola, given by the cocoa powder, pairs so beautifully with the tart cherries, that I have put a measuring cup into the jar so I don’t overindulge. #realtalk

Other granola-y recipes you might enjoy for breakfast: No Bake Grape Nut Granola Bars | Homemade Maple Nut Granola 

What you need to make this recipe:

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• Large mixing bowl
• Sheet pan
• Nonstick baking mat or parchment paper
• Mason jars (or a larger airtight container for storage)

Here are the simple ingredients you need to make this recipe:

• Rolled oats — I like to use extra thick rolled oats. If you use gluten free oats, this granola will be gluten free! Quick oats are not the ticket here, so do not try them.
• Pecans — these are my favorite nut, but honestly, any chopped nut that you like will work in its place.
• Unsweetened cocoa powder — this gives us that delicious chocolate flavor. You can use regular unsweetened cocoa powder or Dutch process cocoa.
• Pure maple syrup — use the real deal, please and thank you. This gives us some much needed moisture and sweetness to the mix. Pancake syrup will not cut it.
• Warm water — this combines with the maple syrup to help the granola stick together.
• Dried tart cherries — for the cherry flavor! If you prefer dried sweet cherries, use those instead.

Substitutions and variations:

• Swap out the nuts. Sunflower seeds, walnuts, almonds, hazelnuts, peanuts would ALL be tasty. Pumpkin seeds would add fun flavor, too.
• Use a different mix-in. Replace the dried cherries with another dried fruit (like apricots or raisins). Coconut flakes, chia seeds, flax seed or chocolate chips would also be fun additions, as would chocolate chunks or cacao nibs, mixed in once the granola cools.
• Swap out the sweetener. I love this with the maple syrup, but you could easily use other natural sweeteners, like honey or agave nectar. 

How to make Chocolate Granola with Cherries

Preheat oven to 300°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Combine the oats, pecans and cocoa powder in a large bowl. Whisk or stir together until the cocoa powder coats all the ingredients.

In a smaller bowl or a liquid measuring cup, stir the warm water and maple syrup together.

Pour the wet ingredients over the dry ingredients, and mix using a rubber spatula until every piece is coated.

Pour the mixture onto the prepared baking sheet, spreading out the granola in an even layer.

Transfer the baking sheet to the oven. Bake for 30 minutes, then turn off oven and allow to cook/crisp for another 30 minutes. (This might take longer, depending on your oven. I baked mine for 30, set another timer for 30, and the granola was still soft, so it sat in the warm oven for an additional hour.)

Once granola is crisp, remove from the oven and allow to cool.

When the granola has cooled, add the dried tart cherries, and mix well, then enjoy.

How to store:

Once the granola has completely cooled, store in an airtight container at room temperature. I have a large mason jar that I keep mine in that works well.

It will keep for a few months, so long as you keep it in a cool, dark place.

Quick tips and tricks to the best homemade granola:

• Swap out the nuts to customize this granola recipe to your tastebuds! Use the same amount as the pecans listed in the recipe. 
• Double or triple the recipe to have a LOT! This is something my family is going to start doing because we go through this quickly.
• Add it to smoothie bowls or make yogurt parfaits with it. Use your favorite Greek yogurt and layer it with this homemade granola, fresh fruit and more.

Now who’s ready for some granola?

Scroll on down to learn how I made it…

Dark Chocolate Cherry Granola

Erin Parker, The Speckled Palate

Start the morning with Dark Chocolate Cherry Granola. Gluten free, vegan and low sugar, this granola makes a tasty breakfast or snack and calls for easy to find ingredients. It is best enjoyed by the handful, over yogurt, with milk or whatever suits your fancy.

5 from 4 votes

Cook ModePrevent your screen from going dark

Servings 17 servings

Calories 109 kcal

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups rolled oats
• 1 cup chopped pecans chopped
• 3 tablespoons unsweetened cocoa powder
• ½ cup pure maple syrup
• ¼ cup warm water
• ½ cup dried tart cherries

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Equipment

• Rimmed sheet pan
• Parchment baking paper
• Nonstick baking mat
• Large mixing bowl
• Liquid measuring cup
• Rubber spatula

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Instructions

 

• Preheat oven to 300°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Combine the oats, pecans and cocoa powder in a large bowl. Toss together until the cocoa powder coats all the ingredients.
• In a smaller bowl, stir the warm water and maple syrup together.
• Pour the wet mixture over the dry ingredients, and mix using a rubber spatula until every piece is coated.
• Pour the mixture onto the prepared baking sheet, spreading out the granola evenly.
• Transfer the baking sheet to the oven. Bake for 30 minutes, then turn off oven and allow to cook/crisp for another 30 minutes. (This might take longer, depending on how old your oven is. I baked mine for 30, set another timer for 30, and the granola was still soft, so it sat in the warm oven for an additional hour.)
• Once granola is crisp, remove from the oven and allow to cool.
• When the granola has cooled, add the dried tart cherries, and mix well.
• Store in an airtight container, and enjoy ¼ cup of granola at a time!

Notes

If you want more chocolate in your granola, add a handful of dark chocolate chips or cocoa nibs once it’s cooled along with the cherries. While I think this granola is chocolatey enough with the cocoa powder, I can respect wanting more for a decadent breakfast. Just be aware if this is added, there will be more sugar, and the calories per serving will go up.

Nutrition

Serving: 1 (¼ cup) servingCalories: 109kcalCarbohydrates: 15gProtein: 2gFat: 5gPolyunsaturated Fat: 4gSodium: 2mgFiber: 2gSugar: 6g

Keyword best granola recipe, chocolate, chocolate breakfast, easy granola recipe, granola, granola recipe, homemade granola, homemade granola recipe, spiced granola recipe

Course Breakfast & Brunch

Cuisine American

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