This Chocolate Granola in one word: ridickydonkulous.
This granola is so out of this world good, it’s a trillion times better than I imagined it would be. Like hide the jar from me good. Like I’ve eaten it every day for breakfast AND an afternoon snack good. It tastes like dessert (and could easily double as so) but it’s naturally sweetened and makes for a hearty and healthful breakfast with milk or Greek yogurt and berries.
I honestly never tire of oats. I love to grind them and sneak them into cookies and baked goods. Hot oatmeal is a staple during the winter (mixed with a dollop of homemade jam, of course) and I’m just as smitten with overnight oats and baked granola. And don’t forget the homemade granola bars. Like I said, I never tire of oats. They’re versatile and dare I say my favorite grain. Oats alone make it impossible for me to ever do a Paleo diet. But so does the cheese and butter and yogurt and rice and occasional cinnamon roll. But I digress we’re talking oats here not my distain of dieting…
You know who else likes oats? Nacho. She’s learning quick: the kitchen is a great place to hang out when she’s not sleeping or wrecking everything in her path. She seems to always be underfoot while I’m cooking and she happily licked up the few oats I spilled while make the granola. I guess I need to be more careful about making spills. As much as Nacho loves the scraps, her puppy belly not so much. And until she’s fully house trained, any less messes to clean up I fully appreciate.
So this Chocolate Granola? I can’t stop. Won’t stop. Chocolate for breakfast is a win and because it’s homemade, naturally sweetened and uses only quality ingredients, I don’t feel bad for even a second.
Neither does Nacho.Print
A naturally sweetened granola with honey and cocoa powder.
- 1/4 cup coconut oil
- 1/2 cup honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup cocoa powder
- 2 1/4 cups oats
- 1/2 cup sliver almonds
- 6 tablespoons unsweetened, shredded coconut
- Preheat oven to 325F degrees.
- In a small saucepan, heat coconut oil, honey kosher salt, vanilla and cocoa powder over low heat just until coconut oil and honey melt.
- Meanwhile, Add oats, almonds and shredded coconut into a medium bowl. Add chocolate-honey mixture to oats and stir to thoroughly combine. Transfer oats to a cookie sheet lined with parchment or a baking mat.
- Spread oats oat and bake, 40 minutes stirring every 15 minutes or so. Remove from oven and let granola sit on pan to completely cool Break granola up into desired size pieces and store in an airtight container up to a week.