There is nothing better in the whole world than chocolate. Some may tend to disagree with me on that, but I feel it’s a one-stop shop. Chocolate calms, relieves stress, satisfies cravings, and is the perfect ending to a long day [with wine].
Every once in a while I get in the mood for granola. I don’t eat it all the time, but when I need a little mix-in for my yogurt or for a sweet snack, this granola is my go-to. The touch of almond extract and the crunch of the nuts makes this recipe a flavorful treat. Give it a try….I promise it won’t disappoint! Be warned: it is veeerrryyyy chocolaty.
CHOCOLATE & ALMOND GRANOLA
3 cups old-fashioned rolled oats
1 cup slivered almonds
4 tablespoons cacao nibs
1/3 cup chia seeds
1/4 teaspoon salt
3/4 cup honey or agave nectar
1/2 cup coconut oil
1/2 teaspoon almond extract
3/4 teaspoon vanilla extract
1/2 cup cocoa powder
3/4 cup mini chocolate chips (regular sized chips could be used too – I prefer the mini)
Preheat oven to 300 degrees. Spray your baking sheet lightly with cooking spray.
In a large bowl, combine dry ingredients – oats, almonds, cacao nibs, chia seeds and salt.
In a glass bowl, microwave honey/agave and oil until melted and warm. Whisk in cocoa powder. Add vanilla and almond extracts and stir until smooth.
Pour liquid mixture over dry ingredients and stir until combined.
Spread granola on baking sheet in an even layer.
Bake for about 45-50 minutes, stirring every ten minutes or so. Granola will still be slightly soft when done. Let cool slightly. Break up larger pieces.
When granola is still a bit warm, stir in chocolate chips. The warmth of the granola will slightly melt the chips, giving it a nice, chocolaty taste.
Fresh out of the oven:
Adding the chips after slightly cooling:
Nut allergy: Eliminate the almond slivers and almond extract. Increase the oats to 3 1/2 cups and the vanilla to 1 teaspoon.