Go Back
Print

Chunky Chocolate Cranberry Pecan Granola (GF)

Author Rachel Conners

Ingredients

  • 2 cups 160 grams old-fashioned rolled oats GF if necessary
  • 2 cups 120 grams unsweetened shredded or flaked coconut
  • 1 cup 100 grams pecans coarsely chopped
  • 2 tablespoons 28 grams coconut oil
  • 2 tablespoons 10 grams cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/3 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 1/2 cup dark chocolate chips
  • 1/2 cup dried cranberries

Instructions

  • Preheat the oven to 300ºF. In a large bowl, combine all ingredients except for the egg white, chocolate chips, and dried cranberries. Stir to combine evenly. Whisk the egg white in a small bowl until it is frothy and bubbly. Fold into the granola mixture. Spread the granola in an even layer on a parchment-lined baking sheet.
  • Bake for 45 to 55 minutes. About halfway through the baking time, use a large spatula to turn over the granola, breaking the pieces up as little as possible. Rotate the pan to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven and sprinkle with chocolate chips and dried cranberries. Let sit for about 2 minutes until chocolate chips have melted, and gently fold in the chocolate chips and cranberries. Let the granola cool completely.
  • Store at room temperature in an airtight container.
QR Code linking back to recipe