Cocoa Cherry Granola

Serves 6

Ingredients:

• 1/2 cup pure maple syrup
• 1 Rodelle Vanilla Bean, split and scraped
• 3 cups rolled oats (not quick cooking or instant)
• 1/4 cup Rodelle Baking Cocoa
• 1/4 cup vegetable oil
• 1/2 cup shredded, unsweetened coconut
• 1/2 cup slivered almonds
• Pinch of salt
• 1/2 cup dried cherries

Directions:

1. Preheat oven to 300 degrees F.
2. Pour the oil into a 9×13-inch baking dish. Heat in the oven for about 10 minutes.
3. In a small pot over medium heat, warm the maple syrup. Stir in the vanilla bean and its seeds.
4. Bring to a simmer and simmer for 2 minutes. Turn off the heat and set aside.
5. Add oats and cocoa, stirring to combine. Spread on a baking sheet and bake for 10 minutes, stirring occasionally.
6. Thoroughly stir in the oats and cocoa and bake until toasted, about 10 minutes.
7. Stir in the coconut, almonds and salt and bake for 5 minutes.
8. Remove the vanilla bean from the warm honey and pour over the oat mixture. Add the cherries and toss to coat the mixture.
9. Bake for about 10 minutes, stirring once or twice. Remove from the oven and cool on a wire rack, stirring once or twice until cooled completely.
10. Store in an airtight container in the refrigerator.

Cook’s note: We used a Rodelle Vanilla Bean and Rodelle Baking Cocoa in this recipe. Visit the Rodelle Kitchen for more amazing baking ingredients and a chance to win a KitchenAid Mixer and Rodelle Baking Essentials Gift Basket.

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