Ingredients for Chocolate Crunch Cooking Light
- Cooking Spray
- 3 cups rolled oats
- Crispy Rice Cereal
- ½ cup packed light brown sugar
- Pecans
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup honey
- ¼ cup canola oil
- Vanilla Extract
- Bittersweet Chocolate
- Dried Cranberries
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How to Make Chocolate Crunch Cooking Light
- Preheat oven to 300°F (150°C).
- Line a jelly roll pan with parchment paper and lightly coat with cooking spray.
- In a large bowl, combine 3 cups rolled oats, 1 cup rice cereal, ½ cup packed light brown sugar, ½ cup chopped pecans, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a small saucepan over low heat, combine ½ cup honey and ¼ cup canola oil.
- Cook for 2 minutes, or until warm and honey is slightly thinned.
- Remove from heat and stir in 1 teaspoon vanilla extract and ½ cup semi-sweet chocolate chips (or chocolate chunks). Whisk until smooth and chocolate is melted.
- Pour the chocolate mixture over the oat mixture and gently toss with hands lightly coated in cooking spray until evenly coated.
- Spread the granola mixture evenly onto the prepared jelly roll pan.
- Bake for 20 minutes at 300°F (150°C), stirring halfway through (after 10 minutes).
- Let cool completely on the pan before stirring in ½ cup dried cranberries.
- Store in an airtight container for up to one week, or freeze for up to one month.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
45g
Fat
3g
Carbs
10g
