Growing up, grain was my number one food on the planet! I could eat it for each feast of the day. Likely on the grounds that my mother got us the best lousy cereal. Cocoa puffs, Peanut Butter Captain Crunch, and Cookie Crisp were my top choices. There was something so ameliorating about eating crunchy oat with cold milk. I’m one of those individuals who should have super cold milk with their grain. I likewise need to eat it when the milk is poured. I can’t eat soaked grain. I just. can’t. do. it. The idea makes my stomach hurl. Is there any other person who has these equivalent battles or am I a solitary weirdo?!
Since I have offspring of my own, it’s sound Kashi and Brown Rice Puff oat rather than the sweet ones I grew up with, a. since at whatever point I purchased terrible grain my children would eat the entire box in one day and b. they contain such a lot of additional sugar and added substances that I simply don’t need my children eating! Of late, I’ve been making granola for us to eat as grain. The children love it and I know precisely what’s in it, so it’s a twofold win!
This chocolate granola is extraordinary with milk, as a fixing for yogurt, or just to crunch on to fulfill that chocolate hankering. It’s chocolatey, somewhat sweet, and brimming with solid fixings, also it’s really simple to make! Trust me, it merits the smidgen of time and exertion to make this delectable granola!
On the off chance that you end up having crude hazelnuts which actually have the strip on, simply place them on a preparing sheet and dish them at 350F for 10-12 minutes. At that point enclose them by a perfect kitchen towel and utilize the towel to take the skins off. They strip directly off, in addition to they’re not as unpleasant, so it merits the additional progression. On the off chance that your hazelnuts are as of now cooked and stripped, simply skirt this progression.
- 2.5 cups rolled oats
- 1/2 cup unsweetened coconut chips*
- 1/2 cup coarsely chopped almonds*
- 1/2 cup roasted and peeled hazelnuts, coarsely chopped* (directions below)
- 1/4 cup coconut oil
- 1/3 cup cocoa powder (I used dark cocoa)
- 1/2 cup maple syrup or honey
- pinch of sea salt
- to roast and peel hazelnuts
- If you have pre-roasted and peeled hazelnuts, skip this step. Preheat oven to 350F. Place hazelnuts with skins on a baking sheet and bake for 10-12 minutes. Wrap the warm hazelnuts into a clean dish towel and use the towel to rub the skins off.
- to make the granola
- Preheat oven to 300F. In a bowl combine oats, coconut, almonds, and hazelnuts. Set aside. In a medium saucepan, combine coconut oil, cocoa powder, maple syrup, and salt, stirring to combine. Cook over medium heat for 3-4 minutes, or until mixture is smooth and melted. Pour chocolate mixture into the oat mixture and stir to combine. Spread granola mixture evenly onto a lightly greased or parchment paper lined baking sheet. Bake granola at 300F for 20-25 minutes, until lightly browned and crunchy, stirring midway through baking so it cooks evenly. Remove from the oven and let cool thoroughly before storing in a container. Yields about 4 cups of granola.
- *You can easily substitute any of the nuts for a different nut of your choice.