No Bake Cherry Chocolate Granola

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Road Trips. Summer Camp. Long Hikes. Camping. Beaching. Summer. All of those things require No Bake Cherry Chocolate Granola.

You won’t even have to turn your oven on to make this tasty, crunchy, chocolatey, and sour cherry blend of healthy, unless you toast the almonds. Although you can toast those on the stove, so it’s true, you don’t even have to turn on your oven to make this granola. Winner!

There are so many summer activities that require an easily portable snack that will nourish your body and satisfy your sweet and salty tooth. That’s why you need to make this homemade granola with dark chocolate chips and sour dried cherries.

This granola ticks all of the boxes for a hungry camper, hiker, driver, or beach goer because it’s got crunch, chew, sweet, salty, chocolate, and a whole lot of nutrients that you won’t have to think about while you enjoy the explosion of yum going on in your mouth.

What’s so special about this granola? Check it out:

• Rolled Oats – Contains beta-glucan, a special kind of fiber that reduces cholesterol, and an antioxidant that’s unique to oats called avenanthramides that prevents free radicals from damaging LDL.
• Almonds – High in fiber, protein, magnesium, calcium, and iron
• Dried Cherries – Great source of copper and vitamins A and C
• Hemp Hearts – The Perfect Food! They contain a perfect balance of proteins, Omega 3 and 6, amino acids, vitamins, and antioxidants.

I used almond butter in this recipe because I didn’t want a strong peanut flavor, but you can use any kind of nut butter you desire. And this granola is sweetened with maple syrup, which is one of the healthiest ways to sweeten recipes.

Many granola recipes call for some oven time, but not this one. This is no bake cherry chocolate granola, all you need is a refrigerator, or a freezer if you’re in a hurry. Once the melted almond butter and maple syrup is combined with the dry ingredients and allowed to set in a cold environment, magic happens. When you take it out of the fridge and separate it with a spatula, you’re going to get nice big nuggets of yummy granola. None of that tiny little crumbly stuff that slips through your fingers.

When you need energy, or you’re on the go and can’t find something healthy to eat, this chocolate cherry granola recipe is exactly what you’ll need to fuel your body and feel good.

Pack it in your kids’ lunch box if they go to day camp, or send them some in a care package if they’re at sleep away camp. Take it with you on your summer road trip, or if you’re hiking and/or camping. And of course, this is the perfect snack for a day at the beach.

Make this no bake cherry chocolate granola today and enjoy it for days to come.

Tell me:

What’s your favorite granola flavor combination?

Have you ever made your own granola?

What’s your favorite summer time outdoor activity?

Some of the products that I used to make this delicious granola recipe:

Click on the link to purchase.
                                   

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Nutrition

Calories

2211 cal

Fat

122 g

Carbs

232 g

Protein

65 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Linda and Alex at Veganosity

Yields 5-6

No Bake Cherry Chocolate Granola

A healthy, no bake, granola with dried cherries, almonds, and dark chocolate.

15 minPrep Time

15 minTotal Time

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Ingredients

• 1 and 1/2 cups of rolled oats
• 1 cup of raw almonds – toasted (optional)
• 1 cup of dried cherries
• 1 cup of vegan dark chocolate chips – I use Enjoy Life
• 1/4 cup of hemp hearts
• 1/4 cup of almond butter (use peanut butter or another nut butter if preferred)
• 1/4 cup of maple syrup

Instructions

1. Put the oats, almonds, cherries, chocolate chips, and hemp hearts in a large bowl.
2. Heat the almond butter and maple syrup in a small sauce pan over a low heat until melted and smooth.
3. Pour the almond butter mixture into the bowl with the cherry and oat mixture and stir until completely combined. It should be in a sticky clump. Spread the mixture in a 9x11 rimmed baking pan and refrigerate overnight, or freeze for two to three hours. Use a spatula to break it into large clumps.
4. Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
5. Enjoy!

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