Menu
Account
Toggle Nav
Search
Advanced Search
Cart 0
  • Compare ()
  • My Account
Chocolate Crunchy Pearls Granola
© PHOTO ALEX AYER

CHOCOLATE CRUNCHY PEARLS GRANOLA

One recipe of granola, 4 ways of twisting it with special tips from Chef Sarah Tibbetts, L'Ecole Valrhona Brooklyn.

 
Category: Cookies and Bars
Difficulty: Easy
 Makes 55 pieces

INGREDIENTS

GRANOLA
4 ½ 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

 

INSTRUCTIONS

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 10-15 min or until light golden brown.

*Chef’s tip: for a great gift idea, place in decorative glass jars and add your own creative touch.
 
 
ASSEMBLY & FINISHING
  • Add desired combination of pearls and dried fruit once cooled. Store in airtight containers for up to 2 weeks.