Double choc chip granola with cranberries

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How to make Double choc chip granola with cranberries

  • Yield : 12
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 270g (3 cups) rolled oats
  • 130g (2 cups) shredded coconut
  • 145g (1 cup) macadamias, coarsely chopped
  • 100g pkt flaked almonds
  • 35g (1/3 cup) cocoa powder
  • 80g solid coconut oil
  • 125ml (1/2 cup) maple syrup
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 teaspoon vanilla bean paste
  • 170g pkt dried cranberries
  • 2 x 200g pkt dark chocolate baking chips
  • 1 teaspoon sea salt flakes
  • Raspberry coulis (see tip)
  • Greek-style yoghurt, to serve (optional)

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Line 2 baking trays with non-stick baking paper.
  • Step 2 Place rolled oats, coconut, macadamia, almonds and cocoa in a large bowl. Stir until well combined.
  • Step 3 Combine the oil, maple syrup, sugar and vanilla in a small saucepan. Cook, stirring occasionally, over a low heat until melted and combined. Add to the oat mixture and stir until well coated.
  • Step 4 Divide mixture among prepared trays, spreading out evenly. Bake, stirring every 10 minutes, for 30 minutes or until golden and crisp. (It will firm up even more once cool.)
  • Step 5 While granola is still hot, add the cranberries to trays and toss until well combined. Sprinkle with half the chocolate chips. Set aside, without stirring, for 15 minutes to melt chocolate through granola. Place the trays in the fridge for 30 minutes or until the chocolate is set and granola has cooled completely.
  • Step 6 Add the salt and remaining chocolate chips. Stir until combined. Break up any large clusters. Serve with raspberry coulis and yoghurt, if using.

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