Caramel Nut Chocolate Granola

My husband was buying PC Double Chocolate Crunch Cereal, so I had to come up with something better. I did and he loves it.

4 cups large flake oats

1 cup nuts (walnut pieces, ground hazelnuts, etc.)

1/4 teaspoon salt

1 cup dairy-free dark chocolate chunks or chips

1/4 cup water

3/4 cup honey

1/4 cup butter

1 teaspoon vanilla extract

Line 2 large, rimmed baking sheets with parchment paper and wipe down with olive

oil to prevent sticking. Preheat the oven to 300 F.

In a large bowl, mix the oats, nuts and salt.

In a 2 L heavy-bottomed saucepan, stir together the water and honey. Over high heat, bring to a boil while stirring. Take off heat and carefully stir in butter (as it will foam and bubble). Stir in the vanilla.

Scrape into the oat mixture and stir immediately. The caramel mixture will start to harden and clump, but it will melt while baking and disperse. The chocolate will cover the oats evenly. Scrape in the oat mixture onto the prepared pans, and spread it out into rough chunks.

Bake for 15 minutes, then stir well. The caramel will be liquified and will soak into the oats more evenly. Bake for 15 minutes more. Remove to cooling rack. When cool, break the granola into chunks and store.

Tip: One time I made it with pumpkin seeds instead of nuts so that my son could take it to school with yogurt. Since he is a picky eater, I grind the nuts or seeds very fine for him.

Adapted from The New Whole Grains Cookbook by Robin Asbell.