Fruit And Nut Milk Chocolate Granola Clusters Recipes

FRUIT AND NUT MILK CHOCOLATE GRANOLA CLUSTERS

Steps:

• Line a mini muffin tin with mini (1 1/4-inch) cupcake/candy liners, or set them on a baking sheet or other rigid surface. Set aside.
• Fill a medium saucepan with about an inch of water and put over high heat. Bring to a boil. Reduce to a simmer and set a double boiler or metal bowl on top of the pan. Pour the chocolate chips in the bowl and stir constantly just until melted. Remove from heat.
• Pour two cups of granola into the chocolate and stir until coated.
• Using two spoons or a cookie scoop, scoop melted chocolate and granola mixture by the tablespoonful into liners. Sprinkle with granola (I try to include a nut and a piece of fruit on top of each one to help people know what to expect when they bite into one).
• Let sit at room temperature for about 2 hours, or until hard.
• Clusters keep at room temperature in an airtight container for up to 5 days.

POWER BERRY SMOOTHIE

Steps:

• Place all ingredients in a blender and puree. Taste and blend in additional honey if desired. Pour into a large glass and serve with a wide-mouth straw.

FRUIT AND NUT GRANOLA (CHRISSIE'S GRANOLA)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
• Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
• Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
• Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
• Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

BIG-CLUSTER CHOCOLATY GRANOLA

Steps:

• Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
• Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
• Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.