There are two types of granola people.

The ones who like the clusters…and everyone else. Bet you can’t guess which group I’m in ;)

But you know what else I like about granola, besides the clusters? When it is absolutely loaded to the max. I’m talking nuts, fruit, chocolate, I want allllll the things in every single bite. None of this sprinkle of nuts and two pieces of fruit in a whole bag nonsense. I mean, what even is that??! I’ll tell you. It’s a sad bowl of toasted oats, that’s what. It’s like that bag of trail mix, you exactly the bag I’m talking about, the one with too many pretzels and peanuts when all we really want is the chocolate and candies. And we don’t have to agree on clusters to know a sad granola {or trail mix} sitch when we see one.

The good news is that today’s salted chocolate coconut granola recipe is neither sad nor lonely, and it’s full of both flavors and clusters {but only if you want it to be}. It’s a variation of a granola recipe that I’ve been making for as long as I can remember. The general base stays the same, but I’ll swap out the nuts, fruit and seasonings, depending on the time of year and what we happen to be craving. However, this particular cherry, pecan, toasted coconut and chocolate combo seems to have become a favorite no matter what time of year it is. It hits all the right notes, and is equal parts crunchy, toasty and indulgent. The coconut and cherries make this perfect for summer, but the cinnamon and maple syrup bring a warmth to the flavor profile that will make this granola seem just as acceptable to eat in the cooler months as it is in the warmer months. And, well, the chocolate is good no matter what time of year it is!

As with any granola, you can eat this for breakfast, with yogurt and/or fruit, or simply paired with milk. But we also love having this for a quick dessert or snack, grabbing a handful whenever the craving strikes. I mean, let’s be honest, as long as the granola is loaded and full of clusters, who really cares when you eat it, right?!

OK, TIME TO WEIGH IN. ARE YOU TEAM “GRANOLA WITH CLUSTERS” {AKA THE RIGHT TEAM} OR TEAM “GRANOLA WITHOUT CLUSTERS {AKA THE WRONG TEAM}?

INGREDIENTS

• 3 cups old fashion oats

• 1 cup raw pumpkin seeds

• 1 1/2 cups raw pecans, roughly chopped

• 1 1/2 cups coconut flakes, un-toasted

• 2 teaspoons cinnamon

• 1 1/2 teaspoons sea salt

• 1/3 cup maple syrup

• 1/2 cup coconut oil

• 1 egg white, beaten until frothy and white (option, see notes)

• 1 1/2 cups dried cherries

• 1 1/2 cups chocolate chunks

DIRECTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silat mat and set aside.

2. Add everything, except for the chocolate and cherries, to a large mixing bowl. Stir until combined and the oats are well coated.

3. Spread the mixture onto the lined baking sheet. Bake for 25-30 minutes, or until golden brown. Remove from the oven and allow to cool for a few minutes before adding the cherries and chocolate.

4. Allow to cool completely before placing it in airtight storage containers.

NOTES

• Enjoy this granola for breakfast, as a snack or for dessert. It tastes great on its own or served on yogurt {or ice-cream for dessert}. It also makes a great hostess or housewarming gift, packaged up in a nice jar.

• This recipe also tastes great with pieces of candied ginger added in. If I’m adding the ginger, I’ll usually do about 1/3 cup and toss it in along with the chocolate and cherries.

• Adding the egg white helps the granola to form clusters, but it is not necessary.

• Another thing that helps achieve clusters is to avoiding stirring the granola both while it is cooking and while it’s cooling.