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Honey Sweetened Chocolate Cherry Granola

This is a sweet breakfast treat full of antioxidants – make it even more so by adding dried blueberries if desired. Eat it on its own, as a topper on yogurt or ice cream or as a cereal. It’s also easy to mix and match ingredients if you like different nuts, seeds or fruit.
  •  3 1⁄2 cups organic rolled oats, uncooked
  •  1⁄2 cup wheat germ
  •  1 cup sliced almonds
  •  1⁄2 cup sunflower seeds, raw or toasted
  •  1/4 cup vegetable oil
  •  1/4 teaspoon salt
  •  1/2 cup raw Seek&Bee honey
  •  1 tsp instant espresso powder
  •  1 cup semisweet chocolate chips
  •  1 1⁄4 cups dried cherries
  •  1⁄2 cup dried blueberries (optional)
  •  1⁄2 cup dried unsweetened coconut (optional)
  1. Preheat the oven to 250°F. Lightly grease a baking sheet, or line it with parchment.
  2. In a large bowl, combine the oats, wheat germ, almonds, and sunflower seeds. Mix well.
  3. In a separate bowl, whisk together the oil, salt and honey. Pour over the dry mixture in the bowl, stirring and tossing until everything is very well combined.
  4. Spread the granola on the prepared baking sheet. Bake the granola for 90 minutes, stirring the mixture with a heat proof spatula or spoon every 15 minutes or so.
  5. Remove the granola from the oven once it’s darkened slightly. Allow it to rest until it’s cooled a bit, but is still warm to the touch.
  6. Transfer the granola to a large bowl, and mix in the chocolate chunks or chips.
  7. Allow the granola to sit for another 10 minutes, then toss again — the chocolate will have melted slightly and will produce an even coating on the granola.
  8. When the granola has cooled completely, mix in the cherries (and blueberries if using.)
Store the granola in a tightly closed container at room temperature for several weeks.
Yield: About 9 cups.

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