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5 from 1 vote

Bittersweet Chocolate and Cherry Granola

Makes about 8 cups. If you prefer to have the chocolate chips melt into the granola, scatter them over the top of the pan when it comes out of the oven.  
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Brunch, Snacks
Keyword: breakfast, brunch, chocolate, dried fruit, nuts, toppings
Author: Suzanne Cowden


  • 3 cups old fashioned rolled oats
  • 1 1/2 cups slivered almonds
  • 1/4 cup cocoa nibs
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1/3 cup olive oil
  • 1 egg white whisked until frothy
  • 1 cup dried cherries
  • 1 cup chocolate chips


  • Preheat oven to 300º F.
  • Line a rimmed baking sheet with parchment paper. Set aside.
  • Mix together oats, almonds, cocoa nibs, cocoa powder, brown sugar, and salt a large bowl.
  • Add maple syrup, olive oil, vanilla extract, and egg white to the dry ingredients. Stir well to combine.
  • Spread the mixture on the prepared baking sheet and bake without stirring until deep golden brown and fragrant, about 45 to 50 minutes.
  • Allow the granola to cool completely in the pan -- it will crisp up as it cools.
  • Break the cooled granola into chunks with your fingers and mix in dried cherries and chocolate chips.
  • Store in an airtight container.