Health knowledge made personal
  This is a decadent batch of granola. Truly worthy of any chocolate lover. Can't handle chocolate in the morning? This makes a great mid-day snack or dessert too.   What I love about granola is the infinite amount of possibilities it has for change. You can change out the nuts, take or leave the cocoa, add spices; whatever you like, it's sure to be good. At the last minute I decided to add a big handful of dried cherries for an added tartness that paired nicely with the chocolate. So far I've just had a bowl with some soy milk, but I'm sure yogurt would be nice. For a truly over the top experience, sprinkle some over creamy vanilla ice cream.Also, if your looking for the kind of granola with lots of big clusters, this is not that kind of granola. It's more like a cereal, but I'll take or leave clusters any day, I'm not that picky. Cocoa Chocolate GranolaTweaked from Orangette and Nigella makes approx. 5 cups 3 cups rolled oats2 tablespoons cocoa 1/2 cup raw almonds, chopped1/2 cup hazelnuts, chopped1/2 cup shredded unsweetened coconut2 tablespoons demerara sugar pinch of salt6 tablespoons honey or agave2 tablespoons vegetable oil1/2 cup finely chopped bittersweet chocolate1/4 cup dried cherries, chopped Preheat oven to 300˚F. In a large bowl combine the oats, cocoa, almonds, hazelnuts, coconut, sugar and salt. Stir well to blend. In a small saucepan, over low heat, combine the honey and oil, whisking occasionally, until the honey is a pourable consistency. Pour over the oat mixture, and stir well to combine. Spread the mixture evenly on a rimmed baking sheet. Bake for about 20-30 minutes, or until golden brown. Half way through the baking time, give the mixture a good stir to help it cook evenly. When it's ready remove from the oven and let cool, stirring occasionally to prevent it from cooling into a solid sheet, let cool completely. When cool, add the chocolate and dried cherries, stir to combine. Store in an airtight container. |
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