Original recipe is with chocolate and coconut, but I skipped adding the coconut chips and coconut extract to the granola because I didn't have neither at home. But even without them, granola tasted amazing.
It can be served with warm or cold milk or even sprinkled on yogurt. My kids loved eating it as is. It can be stored in an airtight container for up to 2 weeks.
Recipe adapted from here:
Ingredients:
Rolled Oats - 2½cupsWhole Raw Almonds - ½cup, coarsely chopped
Bittersweet or semisweet chocolate chips - ¼cup White chocolate chips - ¼cup
Coconut Oil - ¼cup
Cocoa powder - ⅓cup
Honey - ¼cup
Granulated Sugar - ¼cup
Fine Sea Salt - a pinch
Vanilla extract - ¼tsp
Raisins or dried cherries - ¼cup (optional)
Method:
- Adjust the baking rack in the oven to the middle rack. Preheat oven to 275°F. Brush a baking sheet with cooking spray or 1tbsp coconut oil.
- In a small saucepan, heat coconut oil over medium heat. Whisk in the cocoa powder, honey, sugar and salt. Bring the mixture to a simmer. Cook, whisking continuously until smooth and the sugar is dissolved. Stir in the vanilla extract. Keep warm.
- In a large mixing bowl, combine the oats and almonds. Add the cocoa mixture and mix with a spatula until the oat mixture is completely coated with the cocoa mixture.
- Transfer the mixture onto the prepared baking sheet and press into an even layer.
- Bake for 50 minutes. Turn off the oven and stir in the raisins or dried cherries (if using). Put the baking sheet baking in the warm oven for 30 minutes longer. Remove to a cooling rack and let cool completely.
- In a large bowl, break the granola into pieces and toss in the chocolate chips. Store in an aitight container for up to 2 weeks.
Lets check out what my fellow marathoners have cooked today for BM# 55.
