Cranberry And Chocolate Granola

• 1-1/2 Tablespoon Extra Virgin Olive Oil
• 4-1/2 ounces, weight Applesauce
• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Light Agave Nectar
• 1 Tablespoon Light Brown Sugar
• 1 pinch Salt
• 3-5/8 ounces, weight Flaked Almonds
• 3-5/8 ounces, weight Sunflower Seeds
• 1/2 pounds, 7/8 ounces, weight Rolled Oats
• 3-5/8 ounces, weight Dried Cranberries
• 3-5/8 ounces, weight Dark Chocolate Chips

1. Preheat the oven to 150u0b0C/300u0b0F and line a baking tray with greaseproof paper.
2. In a small pan, heat the oil, applesauce, agave nectar, sugar and salt and stir to combine.
3. Put the oats, almonds and seeds in a large bowl. Add the liquid and mix until all your dry ingredients are coated.
4. Spread out over your baking tray and bake for 40-50 minutes until golden brown, stirring every 15 minutes or so. I like to add the cranberries and about 1/4 of the chocolate chips 5 minutes before the end so that some of the chocolate melts and helps to bind everything together.
5. Remove from the oven and cool before stirring in the remaining chocolate chips.
6. Store in an airtight container for a couple of weeks.

olive oil, weight applesauce, pinches light, light brown sugar, salt, oats

Taken from tastykitchen.com/recipes/breakfastbrunch/cranberry-and-chocolate-granola/ (may not work)