GOLDEN VALLEY, Minn. - Kowalski's very own Rachael Perron joins us for the first time in 2018 to share one of her favorite granola recipes.

CHOCOLATE GRANOLA

¼ cup honey

2 tbsp. canola oil

2 oz. bittersweet chocolate, chopped

1 tsp. vanilla extract

4 cups regular oats

½ cup chopped raw cashews or other chopped raw nuts (optional)

½ cup brown sugar

⅓ cup flax seeds

½ tsp. salt

¼ tsp. ground cinnamon

1 cup chopped dried cherries (optional)

1 cup dried cranberries (optional)

½ cup raisins (optional)

In a microwave-safe mixing bowl, warm honey and oil for 30 sec. Stir in chocolate until completely melted and smooth (if necessary, return bowl to the microwave and reheat in 10 sec. increments). Stir in vanilla; set aside. In an extra-large mixing bowl, combine oats, nuts, sugar, seeds, salt and cinnamon. Pour chocolate mixture over oat mixture; stir until well coated. Pour onto a large rimmed baking sheet lined with parchment paper; bake in a preheated 325° oven until granola is dark at the edges (20-30 min.), stirring 2-3 times. Cool on pan for 45 min.; stir in fruit, if desired. Store in an airtight container at room temperature for up to 3 weeks. Serve alone or with milk or yogurt.

Serves 6.