Crispy Chocolate Almond Granola

If I had to use one word to describe this granola it is addicting!! This crispy chocolate almond granola is more then just your average granola, this one has big giant clusters of chocolate covered caramelized rice crispies.

You can eat it with yogurt, as a bowl of cereal, on top of ice cream or just by itself. It's crunchy, nutty, fruity with the most delicious chocolatey clusters.

Crispy Chocolate Almond Granola

240 grams rolled oats

2 teaspoons ground cinnamon

170 grams maple syrup

2 teaspoons vanilla extract

170 grams creamy almond butter

100 grams granulated white sugar

50 grams unsalted butter

60 grams puffed rice cereal

200 grams semi sweet chocolate

75 grams freeze dried fruit ( I use strawberries, but any fruit works)

In a small saucepan over medium heat, cook the granulated sugar until it reaches a medium caramel color.

Quickly add the butter, stirring until all the butter is incorporated. Stir in the rice crispies until they are evenly coated. Pour out the mixture onto a sheet of parchment paper spreading out as much as possible so small clusters form.

Melt the chocolate over a double boiler. Break up the rice crispie clusters so they are the size of almonds and pour the melted chocolate over, stirring so each cluster is coated evenly. Lay out onto parchment paper and chill in the refrigerator until set.

Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper.

In a large bowl combine rolled oats, cinnamon, maple syrup, vanilla extract, and almond butter. Mix until the almond butter and maple syrup are distributed throughout the oats.

Spread out onto the sheet pan and bake for 30 minutes, stirring occasionally until granola is dried out.

Once granola is cool, combine with chocolate clusters and freeze dried fruit. Store in an airtight container at room temperature for 2-4 weeks.