I was perusing the aisles of a local fancy-schmancy boutique grocery store last week and saw a delicious looking bag of chocolate granola. I was tempted to grab it and put it into my cart because my breakfast consisted of one stale pretzel stick and I’d completely skipped lunch. So I was about as hungry as my dog (he’s ravenous 24/7) I glanced down at the price tag on the teeny-tiny bag and the $12 price was just a bit off-putting…
I decided to make a batch of my own.
So I ventured over to the bulk section, grabbed some items, and for a whopping $4.13 I had the ingredients for a delicious chocolate granola that’s not overly sweet and is actually sort of good for you.
I like this granola served over non-fat yogurt with a drizzle of honey and any sort of berry that’s in season. My kids like it with milk, chocolate sauce and whipped cream but I somehow managed to convince them that chocolate sauce and whipped cream give you horrible, awful, embarrassing gas.
They’re just fine having it with the milk.
- 2 cups old-fashioned rolled oats
- 1/8 cup quality cocoa powder
- 1/2 cup roasted salted almonds, roughly chopped
- 1/4 cup dry roasted peanuts
- 1/4 cup flax seeds
- 1 tsp cinnamon
- 1/4 cup honey
- 2 tbs canola oil
- 1/2 cup sweetened shredded coconut
- Preheat oven to 300° degrees
- Mix first six ingredients in medium bowl
- Heat honey and canola oil in microwave or on stovetop until slightly warmed, then add to oat mixture
- Transfer oat and honey mixture onto cookie sheet lined with parchment paper or silpat and bake for 25 minutes
- Cool granola then incorporate coconut, eat right away (I would) or store in an airtight container for one week