Mambo Sprouts

Chocolate Granola

Ingredients:

• 1/4 cup canola or olive oil
• 1/4 cup honey
• 1/4 cup maple syrup
• 1 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 1/2 cup chopped almonds
• 1/2 cup pepitas
• 1/2 cup shredded coconut
• 3 1/2 cups rolled oats
• 1/2 cup dried cranberries
• 1/3 cup dried apricots cut into fours
• 2 3.5 oz. bars Equal Exchange Organic Dark Chocolate with pure cocoa nibs cut into small pieces

Directions:

1. Preheat the oven to 325º F.
2. In a small saucepan heat the oil, honey and maple syrup. Add the ground cinnamon.
3. Remove from the heat.
4. In a large bowl mix the pecans, almonds, pepitas, coconut and oats.
5. Drizzle the heated oil mixture over the oat mixture and mix with a large spoon.
6. Make sure to coat the oat mixture well.
7. Put the mixture into 2 separate baking sheets and spread it in a single layer.
8. Bake for 20- 25 minutes mixing with a spatula every 5 minutes to bake evenly.
9. Remove from the oven and let it cool. Put in a large bowl and add the dried fruit and chocolate pieces.
10. You can store it for up to 3 weeks.

Servings: 6 1/2 cups