Chocolate Crunchy Pearls Granola
By Valrhona
Chocolate Crunchy Pearls Granola
By Valrhona
Yield/Serves:
Makes 55 pieces
- Granola:
- 4½ cups rolled oats
- ¾ cup light brown sugar
- 1 cup sliced almonds
- ¼ cup milk powder
- ½ cup buckwheat flour
- ¼ tsp cinnamon
- ½ tsp salt
- ¾ tsp vanilla extract
- ½ cup unsweetened coconut flakes
- ½ cup unsalted butter, melted
- ⅛ cup coconut oil, warm
- ⅛ cup grape seed oil
- ¼ cup honey
- ½ cup water
- Pearls & Fruit:
- 1 cup OPALYS 33% Crunchy Pearls
- ½ cup freeze dried strawberries
- OR:
- 1 cup CARAMELIA 36% Crunchy Pearls
- ¾ cup dried apricots, diced
- OR:
- 1 cup DULCEY 32% Crunchy Pearls
- ½ cup golden raisins
- ½ cup pistachios
- OR:
- 1 cup DARK CHOCOLATE 55% Crunchy Pearls
- ¾ cup dried cranberries
One recipe of granola, 4 ways of twisting it! For a great gift idea place granola in decorative glass jars and add your own creative touch.
Granola: Combine the first seven ingredients in a large bowl. Add coconut flakes, breaking into smaller pieces if necessary. Combine the melted butter and oils together. Add the dry mix, then add honey and water. Thoroughly mix until combined. Spread on a parchment lined baking sheet and place in a 325-335°F oven for 10 to 15 min or until light golden brown.
Assembly and Finishing: Add desired combination of pearls and dried fruit once cooled. Store in airtight containers for up to 2 weeks.
Granola: Combine the first seven ingredients in a large bowl. Add coconut flakes, breaking into smaller pieces if necessary. Combine the melted butter and oils together. Add the dry mix, then add honey and water. Thoroughly mix until combined. Spread on a parchment lined baking sheet and place in a 325-335°F oven for 10 to 15 min or until light golden brown.
Assembly and Finishing: Add desired combination of pearls and dried fruit once cooled. Store in airtight containers for up to 2 weeks.