chocolate granola

Around our house we enjoy granola with yogurt for breakfast.  For some reason, I've never really made it myself before (maybe a long, long time ago) but I find that a lot of the granola at the store has a higher sugar or fat content then I would like, so I started looking for recipes on Pinterest.  (I realize this one has some sugar in it, but at least I know exactly how much)  I decided to make this one first because anytime you can have chocolate for breakfast is a win :)

I was really pleased with the way it came out.  Nice chocolate taste with little bits of coconut & a hint of toasted almond.  I had sliced almonds in the cupboard, so that's what I used, but I think whole almonds chopped into large pieces would have been better for texture variation and a bit bigger almond taste.  Having a scoop of this tasty granola over top of coconut-flavoured greek yogurt is seriously amazing!  Yum!

Chocolate Granola

  • 5 cups old fashioned rolled oats
  • 2 cups almonds (roughly chopped or sliced - whatever you have on hand)
  • 1 cup unsweetened puffed rice
  • 1/2 cup cocoa powder
  • 1/2 cup brown sugar
  • 1 cup maple syrup
  • 4 tsp vanilla
  • 2 cups unsweetened coconut

Preheat the oven to 325F.  Grease a rimmed baking sheet with coconut oil.  

In a large bowl combine the rolled oats, almonds, puffed rice, cocoa powder and brown sugar.  Stir until the ingredients are equally distributed.  Put the vanilla in the bottom of a 1 cup measuring cup, then add the maple syrup to fill it up and give it a little stir.  Pour the maple syrup and vanilla over the dry ingredients and stir together.  It will seem like it's not enough liquid, but keep stirring, it will eventually coat the granola mix.  Spread the granola out on the greased baking sheet.  Bake for 45 minutes, flipping the granola over about every 5 minutes.  ** It's key to FLIP the granola with a spatula, rather than just stirring it around - this helps it to stay in lovely, crunchy clumps**  When there are only 5 minutes left sprinkle the coconut over the top and continue baking.  Remove the pan from the oven and allow it to cool completely before transferring it to an airtight container.  

Adapted from Foodie with Family