So instead of posting some of the recipes that have been sitting around as draft posts for a month or more, like I probably should do, I’ve decided to bring you something completely new. This recipe for Chocolate Almond Granola, from Lauren’s Latest is sweet, but not too sweet, crunchy, and chocolate-y. I can’t wait to have it with some yogurt tomorrow morning.
9 cups quick cooking oats
1 cup sliced almonds
2 cups shredded coconut
1 stick butter
3/4 cup maple syrup
1/4 cup unsweetened cocoa powder, heaping
1/2 tbs vanilla extract (I actually forgot to use this, and it still turned out well!)
Preheat the oven to 250 degrees F.
Combine the oats, almonds, and coconut in a large bowl. Seriously, please use a really big bowl. Don’t be like me and use one that will just hold all of the ingredients, and then make a huge mess in your freshly-cleaned kitchen.
In a microwave-save liquid measuring cup, melt the stick of butter. After it is melted, add the maple syrup and cocoa powder. Microwave for an additional 30 seconds until the cocoa mixes in and there are no more lumps. Stir in the vanilla.
Pour this mixture over the oats and whatnot and stir to combine. Divide this mixture over several cookie sheets/baking pans. Bake for 1 hour and then allow it to cool to room temperature. You can store this in an airtight container. Or containers. This recipe makes 12 cups of granola. Enjoy!