Chocolate Crunch (Cooking Light)

Total Time
Prep 10 mins
Cook 30 mins

This granola is satisfying on it's own or sprinkled over yogurt, fresh fruit, or ice cream. Store in an airtight container for up to one week, or freeze for up to one month.

Ingredients Nutrition


  1. Preheat oven to 3oo degrees.
  2. Cover a jelly roll pan with parchment paper. Coat parchment paper with cooking spray.
  3. Combine oats, rice cereal, brown sugar, chopped pecans, salt and ground cinnamon in a large bowl.
  4. Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300 degrees for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.


Most Helpful

Just started WW (again!), and wanted something sweet and filling. This was perfect! Loved the added crunchiness of the Rice krispies! Used two dark chocolate squares of one small bar. Thanks for sharing! ;)

Redsie March 28, 2010

Calee's review and photo inspired me to try this recipe myself and I was not disappointed. Wonderful granola with just a hint of cinaamon and chocolate. We've been enjoying this over vanilla yogurt and sliced bananas. Thank you for posting this one.

Cookin-jo January 26, 2009

Fantastic granola! Love the chocolate flavor I used semi sweet chocolate this time but next time I want to try the bittersweet. I served over vanilla yogurt. It has just a hint of sweetness I also ground the pecans. Next time I will omit the salt or reduce it by half. You would never know there is rice krispies in this recipe they blended nicely with the other ingredients. Made for the Lite and Low cooking challenge in the photo fourm. Thanks for sharing this recipe.

Calee January 10, 2009

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