Chocolate and Cherry Granola

Chocolate and Cherry Granola

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A bowl full of this chocolate-y morning treat is sure to provide you with a healthy dose of antioxidants. Serve the granola with milk

Ingredients
3 1/2 cups (312g) old-fashioned rolled oats
1/4 cup (28g) stabilized wheat germ
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
1 cup (99g) almonds, sliced
1/2 cup (71g) sunflower seeds, raw or toasted
1/4 cup (50g) vegetable oil
1/4 teaspoon salt
1/2 cup (170g) honey
1/2 teaspoon almond extract, optional*
1 cup (170g) semisweet chocolate chips
1 1/4 cups (142g) dried cherries
*Optional Instant Coffee
*Substitute 1/4 to 1/8 teaspoon almond oil, to taste. 

Directions:
Preheat the oven to 250°F. Lightly grease a baking sheet, or line it with parchment.

In a large bowl, combine the oats, wheat germ, cocoa, almonds, and sunflower seeds. Mix well.

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.

Spread the granola on the prepared baking sheet. Bake the granola for 90 minutes, stirring the mixture with a heatproof spatula or spoon every 15 minutes or so.

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.

Transfer the granola to a large bowl, and mix in the chocolate chunks or chips. 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.

When the granola has cooled completely, mix in the cherries.

Store the granola in a tightly closed container at room temperature for several weeks.